Easy Budget-Friendly Meal: Sheet Pan Chicken Fajitas Recipe
Tender strips of chicken, onions and bell peppers are seasoned and baked in a single sheet pan for easy cleanup. Skip the trip to Chipotle and enjoy these homemade fajitas.
Servings 6 servings
Ingredients
Fajitas
- 1 1/2 pounds boneless skinless chicken breasts or boneless skinless chicken thighs
- 3 bell peppers red, yellow or green, seeds removed
- 1 medium onion
- 1 teaspoon cumin powder
- 1 1/2 teaspoon chili powder
- 1 teaspoon garlic powder or minced garlic
- 2 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 8 flour tortillas 8 inch size
Garnishes - optional
- lime wedges
- fresh cilantro chopped
- sour cream
- avocado
Instructions
- Preheat oven to 400°F. Set aside a large baking sheet.
- Place the onions and bell peppers on a work surface and slice into 1/2-inch wide pieces. Next, cut the chicken into 1/2-inch wide strips. Note: You may find it helpful to freeze the chicken for 30 minutes to firm the meat up for easier slicing.
- Scatter the chicken, peppers, onions and peppers evenly across the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
- Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
- Bake for 15 minutes.
- Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
- Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
- Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado.
Notes
- Fajita Seasoning: Use 1 1/2 tablespoons if you're using storebought or premade seasoning.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days (see how long cooked chicken lasts in the fridge for more details).