Sheet Pan Baked Chicken Fajitas

               Sheet Pan Baked Chicken Fajitas 


These Sheet Pan Baked Chicken Fajitas are a quick and easy one pan meal with tender chicken and colorful vegetables packed with the smoky, sweet flavor of traditional fajitas. This delicious and healthy meal takes just 5 minutes to prepare and 20 minutes in the oven before dinner is ready. 

INGREDIENTS

Fajitas

  • 1 1/2 lbs chicken breasts skinless, boneless
  • 3 bell peppers red, yellow, green
  • 1 medium onion
  • 1 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 tsp garlic powder or minced garlic
  • 2 tsp paprika
  • salt and pepper to taste
  • 1 tbsp vegetable oil
  • 8 flour tortillas 8 inch size

Garnishes - optional

  • lime wedges
  • fresh cilantro chopped
  • sour cream
  • avocado

HOW TO MAKE CHICKEN FAJITAS

This Chicken Fajitas recipe is the baked chicken version of Chicken Fajitas Stir Fry. To make these fajitas, you’ll need a large baking sheet (mine is 13-inch x 18-inch). Instead of cooking in batches over a cast iron pan, you simply put everything onto a sheet pan in the oven and bake for 20 minutes! So easy!
Step 1: Slice the Chicken and Vegetables
Start by slicing chicken breasts into 1/4-1/2 inch strips, and then do the same for the onions and bell peppers.
Secrets for Cutting Chicken into Thin Strips: Freeze the chicken for about 30 minutes before cutting it. This will firm up the chicken so that it’s much easier to slice. Cut it against the grain.
Step 2: Make the Fajita Filling
Place the sliced bell peppers, onions and chicken strips onto the sheet pan and spread them out. Sprinkle the spices evenly and drizzle oil over. Then toss everything to coat evenly. You can use tongs to distribute the spices within the pan. You can also use two spoons or your fingers, just be sure to wash with hot soapy water afterward. Keep the chicken in a single layer and avoid overlap.
Bake uncovered in a preheated oven at 400°F for 15 minutes (you will need to bake again later). Remove the pan from the oven and stir the chicken and vegetables.
Note: Before baking, it may seem like a lot of vegetables compared to chicken. This chicken to vegetable ratio is right since the vegetables shrink a lot as they bake.
Step 3: Heat Up Tortillas
Right after you toss your chicken and vegetables, slide the mixture over to make space for the tortillas. Mop up excess juices with paper towels to prevent the tortillas from becoming soggy. Then add the tortillas and return the sheet pan to the oven for 5 more minutes.
Note: Make sure not to over-bake the chicken, otherwise it might become dry. You can also wrap your tortillas in foil to prevent the juice from getting into the tortillas. Alternatively, you can heat up your tortillas in a skillet or microwave.
Step 4: Assemble Chicken Fajitas
Remove the pan from the oven. Your chicken should be tender and moist and the vegetables will be soft with brown on the edges. Squeeze the juice from a fresh lemon over the dish.
  • Take a warm flour tortilla, scoop the desired amount of chicken fajita mixture into the center of each tortilla.
  • Add sour cream and chopped cilantro
  • (optional) Add hot sauce or avocado slices if desired.
Other Serving Options:
  • Serve it on lettuce with avocado for a low-carb meal.
  • You can also serve them with quinoa or whole wheat tortillas instead of regular tortillas.
  • Other topping options include cooked corn, black beans, low-fat sour cream, salsa, shredded cheese and Greek yogurt.

INSTRUCTIONS

  1. Preheat oven to 400°F. Set aside a large baking sheet.
  2. On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
  3. Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
  4. Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
  5. Bake for 15 minutes.
  6. Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
  7. Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
  8. Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!

RECIPE TIPS

If you use fajita seasoning instead of individual spices, use 1 1/2 tablespoons of fajita seasoning (6 teaspoons) or adjust to your preference.

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