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Sheet Pan Chicken Fajitas

Sheet Pan chicken Fajitas

5 from 6 reviews

Flavorful Fajitas with less mess than stovetop – just coat with spices and spread over a sheetpan, cooking for 20-25 minutes.

While they cook, you can get all the toppings you wish together and heat the tortillas.

You may never cook fajitas stovetop again!

Scale

Ingredients

For the Spice Rub:

For the Fajitas

Toppings (Optional)

Instructions

  1. Preheat oven to 400F (Conventional), or 375F for Convection (fan).
  2. Mix together all of the ingredients for the spice rub in a small bowl. Set aside.
  3. Cut the Onion into thin slices, then cut slices in half (half-moons), and separate.
  4. Cut the Bell peppers by slicing off the top and bottom of the pepper, removing seeds and stems and slicing the body of the pepper into batons about 1/3 of an inch thick and 2-3 inches long, placing them, along with the onion slices, into a large bowl.
  5. Slice the chicken breast into thin strips, about 1/2 inch wide and 1/2 inch thick. Place in the bowl with the sliced peppers and onion.
  6. Drizzle the contents of the bowl with the 3 T oil, then sprinkle and mix in the spice mixture, stirring with a large spoon or using your hand until all pieces are evenly coated.
  7. Spread the coated ingredients over the surface of a. 12×18 sheet pan. 
  8. Roast in the preheated oven until chicken is cooked through and vegetables are softened, 20-25 minutes. I removed mine at 23 minutes and they were cooked perfectly.
  9. Serve on warm tortillas with any toppings you desire.

Nutrition

Keywords: Sheet Pan, Chicken, Fajitas, Easy

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