Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are super easy, brightly flavorful, and mess-free. It's a weeknight dinner dream! Healthy, to boot!
Servings: 6 servings
Ingredients
For the Fajitas:
- 2 ½ lbs boneless skinless chicken breasts
- 4 whole sweet bell peppers, mixture of colors, seeded and thinly sliced
- 2 whole onions, peeled and thinly sliced
- 4 TB olive oil
- 1 tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the Seasoning Mixture:
- 3 tsp ground cumin
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp kosher salt
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp coriander
- ¼ tsp black pepper, freshly ground
Instructions
- In a small bowl, combine all Seasoning Mixture ingredients and whisk to incorporate well. Set aside.
- Preheat oven to 425F, with rack on upper middle position. Lightly grease a large rimmed baking sheet.
- Thoroughly towel-dry the chicken pieces and pound to an even thickness (1/2" thick.) Slice into strips 1/2" wide. Be sure chicken doesn't contain excess moisture. Toss chicken with seasoning mixture to coat well.
- Place bell peppers and onions onto greased baking sheet. Sprinkle top of veggies evenly with 1 tsp kosher salt and 1/4 tsp black pepper. Place chicken slices evenly on top; try not to overlap pieces. Evenly drizzle olive oil over the chicken to coat as evenly as possible.
- Bake uncovered for 10 minutes, remove from oven and give it a quick toss to evenly re-coat, and place back in oven for another 10 minutes or until chicken is just cooked.
- Drizzle desired amount of lime juice over the fajitas and serve immediately with garnishes of your choice.
Notes
- To ensure your chicken is juicy and tender, make sure to towel-dry the chicken pieces thoroughly before seasoning. This helps the seasoning stick better and prevents the chicken from steaming instead of brownimg.
- Pounding the chicken to an even thickness before slicing into strips ensures even cooking.
- When arranging your chicken and veggies on the sheet pan, try not to overlap the pieces. Overlapping can lead to uneven cooking and can also cause the ingredients to steam rather than roast.
- Drizzling olive oil over the chicken and veggies not only adds flavor but also helps them roast nicely in the oven. Be sure to coat as evenly as possible for the best results.
- Don't skip the step of tossing the ingredients halfway through cooking. This helps to re-coat the chicken and veggies in the pan juices and ensures they cook evenly.
- Cilantro Lime Rice or Avocado Black Bean Dip are a fantastic accompaniment to this dish.
- For gluten-free serving, use corn tortillas or serve with rice instead of flour tortillas.
Nutrition (per serving)
Calories: 313kcal | Carbohydrates: 3g | Protein: 41g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 1391mg | Potassium: 766mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 233IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg