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Sheet pan chicken fajitas are quick and easy to make, loaded with flavor, delicious, and ready in less than 30 minutes. Great for meal prep too. | aheadofthyme.com

Sheet Pan Chicken Fajitas


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5 from 4 reviews

  • Author: Sam | Ahead of Thyme
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Sheet pan chicken fajitas are quick and easy to make, loaded with flavor, delicious, and ready in less than 30 minutes. Great for meal prep too.


Ingredients

For the Fajita Seasoning*:

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Chicken:

  • 1 pound chicken cutlets (about 3-4 cutlets)
  • 4 tablespoons olive oil, divided
  • 1 medium red bell peppercut into 1/2-inch thick slices
  • 1 medium orange bell peppercut into 1/2-inch thick slices
  • 1 medium yellow bell peppercut into 1/2-inch thick slices
  • 1 red onioncut into 1/2-inch thick slices

For serving:

  • 2 limescut into wedges
  • 1/4 cup fresh cilantro
  • tortillas
  • toppings (such as shredded cheese, salsa, sour cream, and/or guacamole)

Instructions

  1. Preheat oven to 400 F.
  2. In a small mixing bowl, make the fajita seasoning by combining cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper, then stir to combine. Set aside.
  3. Place chicken on a rimmed quarter sheet baking pan and drizzle with 2 tablespoons olive oil. Sprinkle fajita seasoning on both sides of the chicken, reserving about 1 tablespoon of the seasoning.
  4. Cut the 3 bell peppers and the onion into 1/2-inch thick slices. Evenly distribute them on the baking sheet and drizzle remaining 2 tablespoons olive oil and reserved seasoning on top. 
  5. Cook in the preheated oven until chicken reaches an internal temperature of 165 F (as read on a meat thermometer) and the vegetables are slightly charred, about 15-17 minutes.
  6. Serve fajitas with lime wedges and fresh cilantro. Serve them as is, serve over Cilantro Lime Rice, or wrap them in tortillas with shredded cheese, salsa, sour cream, and guacamole

Notes

* Fajita seasoning: Feel free to substitute with 1 tablespoon and 2 teaspoons of store-bought fajita seasoning instead.

Make ahead instructions: You can season the chicken and cut the veggies ahead of time. Toss everything together and store in an airtight container or ziploc back for up to 2 days (as long as the chicken doesn't expire beforehand). Once ready to cook, spread out the contents of the container onto a quarter sheet baking pan and bake according to the recipe instructions.

How to store: Store leftover chicken fajitas (without any sides or toppings) in an airtight container in the fridge for up to 3 days.

How to reheat: Reheat on the stove over medium-low heat until warmed through. You can also reheat in a 350F preheated oven for about 10 minutes or in the microwave in 30 second increments until warm.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Chicken
  • Method: Oven
  • Cuisine: Mexican