Description
This Sheet Pan Chicken Fajitas recipe offers a quick, flavorful, and colorful meal featuring tender chicken breast tenders baked alongside vibrant bell peppers and onions. Perfectly seasoned with a blend of chili powder, cumin, and paprika, this one-pan dish is easy to prepare and ideal for a weeknight dinner, delivering classic Tex-Mex flavors with minimal cleanup.
Ingredients
Scale
Protein
- 1 pound chicken breast tenders
Vegetables
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Seasonings & Oils
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for roasting the chicken and vegetables evenly.
- Prepare the Sheet Pan: On a large baking sheet, arrange the chicken tenders in a single layer along with the sliced red onion and the three bell peppers, ensuring they have enough space for even cooking.
- Season the Ingredients: Drizzle the olive oil over the chicken and vegetables, then evenly sprinkle the chili powder, cumin, garlic powder, smoked paprika, dried oregano, onion powder, kosher salt, and cracked black pepper. Toss everything gently on the pan to coat all pieces well with the oil and spices.
- Bake the Fajitas: Place the sheet pan in the preheated oven and bake for 10 minutes. After 10 minutes, stir the chicken and vegetables to ensure even cooking, then return to the oven and bake for an additional 5 minutes.
- Broil for Char: Turn your oven to broil on high and broil the fajita mixture for 2-3 minutes, watching closely to get slightly charred edges without burning, which adds great flavor and texture.
- Serve: Remove from the oven and serve immediately by spooning the chicken and peppers onto warm tortillas, garnishing with your favorite toppings such as sour cream, guacamole, salsa, or shredded cheese.
Notes
- Feel free to add other vegetables like mushrooms or zucchini for added variety.
- Adjust the chili powder amount to increase or decrease the heat level according to preference.
- Use gluten-free tortillas to make this recipe suitable for gluten-sensitive individuals.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, reduce the olive oil amount or use a cooking spray instead.
