Sheet Pan Fajitas

$- 1 lb boneless, skinless chicken breasts - Assorted bell peppers (red, yellow, green) - 1 red onion - Olive oil and fajita seasoning To make these fajitas tasty, start with fresh chicken. I like using 1 lb of boneless, skinless chicken breasts. Slice them into thin strips for even cooking. Next, grab assorted bell peppers. I use red, yellow, and green for color and flavor. A red onion adds sweetness and depth to the dish. Don't forget the olive oil and fajita seasoning. The oil helps everything cook evenly and adds flavor. You can use store-bought seasoning or make your own. - Lime juice - Fresh cilantro - Tortillas and toppings (sour cream, guacamole, etc.) For a zesty kick, consider adding lime juice. It brightens up the flavors and makes the dish pop. Fresh cilantro is great for garnish. It adds a fresh taste and looks pretty too. You can serve these fajitas with warm tortillas. Add toppings like sour cream or guacamole for extra creaminess. This makes a fun meal for everyone! If you want the complete details, check the Full Recipe. 1. Preheat your oven to 425°F (220°C). This hot temperature helps cook everything fast. 2. Grease a large sheet pan with cooking spray or olive oil. This step keeps your food from sticking. 3. In a big bowl, add the sliced chicken, red, yellow, and green bell peppers, and red onion. These veggies give color and taste. 4. Drizzle three tablespoons of olive oil over the mixture. This oil helps the food cook well. 5. Sprinkle two tablespoons of fajita seasoning, plus a pinch of salt and pepper. Mix it all together until everything looks coated. 1. Spread the chicken and veggie mix evenly on the greased sheet pan. Make sure they’re not piled up. 2. Bake in your hot oven for 20-25 minutes. Check if the chicken is cooked through and the veggies are tender and slightly charred. This gives them a nice flavor. 3. The aroma during baking will make your kitchen smell amazing! 1. When you take the pan out, squeeze fresh lime juice over your fajitas. This adds a bright taste. 2. Garnish with chopped cilantro for a fresh touch. 3. Serve hot with warm tortillas on the side. You can add toppings like sour cream, guacamole, shredded cheese, or salsa. Enjoy your meal with friends and family! For the full recipe, check out the detailed instructions. To ensure even cooking for chicken and veggies, cut them into similar sizes. This helps them cook at the same rate. I recommend slicing chicken into thin strips. For the veggies, aim for thin slices as well. This way, every bite is tender and juicy. To achieve the best char on vegetables, spread them out in a single layer on the pan. Crowding the pan leads to steaming instead of roasting. I like to toss the veggies in oil and seasoning before baking. This gives them a lovely flavor and color. Choosing the right chicken cut for fajitas is key. I prefer boneless, skinless chicken breasts for their tenderness. They cook quickly and soak up flavor well. Thighs are another option. They stay juicy and add a richer taste. For fajita seasoning, store-bought blends work great. Look for ones that have strong flavors. If you want to make your own, combine chili powder, cumin, garlic powder, and paprika. This mix gives your fajitas a nice kick. Pairing suggestions for side dishes include rice, beans, or a fresh salad. These sides balance the flavors of the fajitas. You can also serve them with chips and salsa for a fun touch. For leftovers, I suggest making fajita bowls. Just layer the chicken and veggies over rice or quinoa. You can also wrap them in tortillas for a quick lunch. They stay tasty and satisfying. You can find the Full Recipe in the previous sections. {{image_2}} You can easily swap the chicken for steak or shrimp. Both options work well. Steak gives a rich flavor, while shrimp cooks fast. If you choose shrimp, reduce the baking time to about 10-15 minutes. For a vegetarian twist, use black beans or tofu. Tofu absorbs flavors well and adds protein. Just make sure to press the tofu to remove excess water before cooking. Want more heat? Adjust the fajita seasoning. You can add cayenne pepper or chili powder for a kick. If you prefer milder fajitas, use less seasoning. Also, consider adding spicy toppings. Jalapeños, hot sauce, or a zesty chipotle cream can spice things up. Try serving fajitas as bowls instead of in tortillas. Add rice or quinoa for a filling meal. This method is fun and lets you layer flavors. Another option is using lettuce wraps. They are low-carb and fresh. Just fill the leaves with the chicken and veggies, then add your favorite toppings. For the full recipe, check out the complete instructions. After you enjoy your sheet pan fajitas, store any leftovers right away. First, let them cool to room temperature. Then, place the fajitas in an airtight container. This keeps them fresh and tasty. In the fridge, they last about 3 to 4 days. Just remember to label the container with the date, so you know when to eat them. When you're ready to eat your leftovers, reheating is easy. You can use the microwave, oven, or stovetop. For the microwave, place the fajitas on a plate and heat them for 1-2 minutes. If you prefer the oven, spread them on a sheet pan and bake at 350°F for about 10 minutes. To keep the flavor and texture, add a splash of water before reheating. This helps keep them moist and delicious. If you want to save some fajitas for later, freezing is a great option. First, let the cooked fajitas cool completely. Then, place them in freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze them for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned above, and enjoy your fajitas again! To cut chicken for fajitas, slice it against the grain. This helps keep the meat tender. Aim for strips about half an inch thick. The thinner, the better. This size cooks evenly and absorbs flavors well. Always use a sharp knife for clean cuts. Yes, you can make Sheet Pan Fajitas in advance. Prepare the chicken and veggies the night before. Store them in the fridge until you are ready to cook. This saves you time on busy days. Just remember to add the seasoning right before cooking for maximum flavor. Sheet Pan Fajitas pair well with many sides. Consider serving them with: - Spanish rice - Refried beans - Corn on the cob - A fresh salad - Chips and salsa You can also enjoy them with drinks like iced tea or margaritas. You can create your own fajita seasoning. Start with basic spices like: - Chili powder - Cumin - Garlic powder - Onion powder Add salt and pepper to taste. For more heat, include cayenne pepper. Mix and match spices to find your perfect blend. You can use frozen vegetables, but they may not cook the same. Frozen veggies often release extra water. This can make your fajitas soggy. If you use frozen, cook them a bit longer to get rid of moisture. Fresh veggies give a better texture and flavor, so use them if you can. The blog post covered how to make tasty sheet pan fajitas. We started with essential ingredients like chicken, peppers, and onion. I shared clear steps for prep and cooking. You learned tips for perfecting your fajitas and how to store leftovers. I also explored ingredient and protein variations. Fajitas are easy to make and fun to customize. Enjoy your cooking, and don’t forget to experiment!$

Get ready for a delicious fiesta with these easy sheet pan fajitas! This vibrant dish combines juicy chicken and colorful bell peppers, all seasoned to perfection and baked in just 25 minutes. Perfect for a quick weeknight meal or a fun gathering, these fajitas are customizable with your favorite toppings. Click to explore the full recipe and bring some flavor to your dinner table tonight!

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts, sliced into thin strips

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 red onion, sliced

3 tablespoons olive oil

2 tablespoons fajita seasoning (store-bought or homemade)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Tortillas, for serving

Optional toppings: sour cream, guacamole, shredded cheese, salsa

Instructions

Preheat your oven to 425°F (220°C) and lightly grease a large sheet pan with cooking spray or olive oil.

In a large bowl, combine the sliced chicken, red, yellow, and green bell peppers, and red onion.

Drizzle the olive oil over the mixture and sprinkle the fajita seasoning, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated.

Spread the chicken and veggie mixture evenly on the prepared sheet pan.

Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred.

Remove from the oven and squeeze fresh lime juice over the fajitas.

Garnish with chopped cilantro before serving.

Serve hot with warm tortillas and your choice of toppings like sour cream, guacamole, shredded cheese, or salsa.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4