Print

Crispy Sheet Pan Fajitas with Chicken and Peppers

crispy sheet pan fajitas - featured image
Print Recipe

A quick and easy sheet pan fajitas recipe featuring crispy chicken strips and vibrant bell peppers roasted together with a smoky, tangy seasoning blend. Perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 3 bell peppers (red, yellow, and green), sliced into strips
  • 1 large onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Flour or corn tortillas
  • Fresh lime wedges
  • Optional toppings: sour cream, guacamole, chopped cilantro, shredded cheese

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Slice the chicken breasts into thin, even strips about 1/2 inch thick.
  3. Core and slice the bell peppers into strips similar in size to the chicken. Peel and slice the onion into thin wedges.
  4. In a small bowl, combine smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and black pepper to make the fajita seasoning.
  5. Place chicken strips, bell peppers, and onion slices into a large mixing bowl. Drizzle with olive oil and sprinkle the fajita seasoning over everything. Toss well until all pieces are evenly coated.
  6. Spread the mixture evenly across the prepared baking sheet in a single layer, avoiding overcrowding. Optionally, place on a wire rack inside the baking sheet for extra crispiness.
  7. Roast in the oven for 20-25 minutes. Halfway through (10-12 minutes), use tongs to flip the chicken and vegetables to ensure even browning.
  8. Check that the chicken is cooked through (internal temperature 165°F/74°C) and has crispy edges. Peppers should be tender but vibrant.
  9. Warm tortillas in a dry skillet or wrapped in foil in the oven during the last 5 minutes of roasting.
  10. Serve immediately with lime wedges and your favorite toppings such as sour cream, guacamole, or fresh cilantro.

Notes

For best results, do not overcrowd the pan to ensure crispiness. Rest the chicken for 5 minutes after roasting to lock in juices. Marinate chicken for 15 minutes with lime and olive oil for extra moisture. Use corn tortillas for a gluten-free option. You can swap chicken for steak, shrimp, tofu, or mushrooms for variations.

Nutrition

Keywords: sheet pan fajitas, chicken fajitas, easy dinner, weeknight meal, bell peppers, roasted fajitas, quick fajitas, healthy fajitas

Find it online: https://lyrafeast.com/crispy-sheet-pan-fajitas-with-chicken-and-peppers-easy-recipe-for-perfect-weeknight-dinner/