My earliest memory of having Mexican Food was Chicken Fajitas. And this sheet pan fajita recipe is super easy to make as you only need one baking sheet to cook all the ingredients.
So what are Fajitas exactly? It refers to a dish made of thin strips of meat (in this case chicken) cooked with strips of peppers (usually yellow and red bell peppers) with onion slices. This meat mixture is usually served with flour or corn tortillas.
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When you order Fajitas in the restaurant they usually give you a choice of corn or flour tortillas but I usually eat my fajitas with warmed flour tortillas.
They also usually give you a choice of toppings like sour cream, avocado slices, salsa or Pico de Gallo, cheese, cilantro, etc.
When served in a restaurant they typically cook and serve the meat mixture in a cast iron skillet but in this case, we are going to cook everything on a baking sheet in the oven. Most of us don’t have personal size cast iron skillets to serve our guests.
If you decide to use parchment paper on the baking sheet instead of using cooking spray, be VERY careful when it comes time to broil the meat mixture. While parchment paper is heat resistant, it can catch fire at temperatures north of 420°F.
How to Soften Tortillas
Warm the tortillas in the microwave or oven before rolling the enchiladas. This will make them more pliable and easier to roll. It will also prevent the tortillas from cracking or splitting open which will mess up your enchiladas.
Gather your Ingredients
You will need the following ingredients to make this Sheet Pan Chicken Fajitas recipe (see recipe card for quantities): Chicken Breasts, Extra Virgin Olive Oil, Chili Powder, Ground Cumin, Garlic Powder, Salt, Red Bell Pepper, Yellow Bell Pepper, Red Onion, Fresh Lime Juice and Tortillas. Optional Toppings include: Lime Wedges, Fresh Cilantro, Sour Cream, Avocados and Pico de Gallo.
How to Make Sheet Pan Chicken Fajitas
- Preheat the oven to 400ºF. Grease a large baking sheet with cooking spray. Set aside.
- Cut the chicken breasts in half horizontally, then slice crosswise into strips.
- In a large bowl, whisk together the oil, chili powder, ground cumin, garlic powder and salt. Add the chicken and stir to coat with the spice mixture.
- Add bell peppers and onion and stir to combine. Transfer the chicken and vegetable mixture to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Turn the broiler to high. Broil until the chicken is cooked through and vegetables are browning in spots, about 5 more minutes.
- Remove the baking sheet from the oven and stir in the lime juice.
- Serve with tortillas and your favorite toppings.
Sheet Pan Chicken Fajitas
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Ingredients
- 1 lb Chicken Breasts
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Chili Powder
- 2 Tsp Ground Cumin
- 1 Tsp Garlic Powder
- ¾ Tsp Salt
- 1 large Red Bell Pepper, sliced
- 1 large Yellow Bell Pepper, sliced
- 2 Cups Red Onion, sliced
- 1 Tbsp Fresh Lime Juice
- 8 Flour Tortillas, warmed
Toppings (Optional)
- Lime Wedges
- Fresh Cilantro
- Sour Cream
- Avocados
- Pico de Gallo
Instructions
- Preheat the oven to 400ºF. Grease a large baking sheet with cooking spray. Set aside.
- Cut the chicken breasts in half horizontally, then slice crosswise into strips.
- In a large bowl, whisk together the oil, chili powder, ground cumin, garlic powder and salt. Add the chicken and stir to coat with the spice mixture.
- Add bell peppers and onion and stir to combine. Transfer the chicken and vegetable mixture to the prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15 minutes. Turn the broiler to high. Broil until the chicken is cooked through and vegetables are browning in spots, about 5 more minutes.
- Remove the baking sheet from the oven and stir in the lime juice.
- Serve with tortillas and your favorite toppings.
These Sheet Pan Chicken Fajitas are the best I have ever made. It was the first time I had ever made them in the oven and I loved it. One pan for everything. Was a great way to make a fast supper.