What's delicious, colorful, and simple to prepare for a weeknight dinner? My Sheet Pan Chicken Fajitas. The generously seasoned chicken, which means lots of flavors, is roasted alongside sliced onion and peppers. It only takes a short time to cook, which is just enough time to warm up some tortillas and make some guacamole. The chicken is juicy and flavorful, and the veggies are cooked just right. All it needs is you, and a few condiments, and dinner is ready. Though I even love eating the chicken right out of the pan.
Ingredients for Sheet Pan Chicken Fajitas:
Chicken:
1 1/2 pounds chicken cutlets, sliced
1 medium onion, sliced
1 orange bell pepper, cored and sliced
1 green yellow pepper, cored and sliced
1 red bell pepper, cored and sliced
4 cloves garlic, minced
1 tablespoon + 2 teaspoons olive oil
Seasonings:
3 tablespoons olive oil
2 teaspoons chili powder
1 1/2 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
Serve the fajitas with tortillas, guacamole, lime, and sour cream.
Time-Saving Tip: Cut the vegetables earlier in the day.
Let's see what we need.
We're ready to cook.
Cut the vegetables into equal-sized pieces. Toss with 1 tablespoon of oil and transfer to a sheet pan that has been lightly coated with a few teaspoons of oil.
Combine the seasonings, garlic, and 3 tablespoons of oil.
Coat the chicken with the seasoning mixture.
Add the chicken to the pan. Bake in a preheated oven for about 12-20 minutes until the chicken is cook. The timing will depend on how thickly the chicken is sliced.
I like to heat up the tortillas. It really makes such a difference in taste and texture. I do this by holding it over the flame on my stove. If you do not have a gas stove you can heat the tortillas in the oven. Just wrap them in foil. Once the tortillas are ready the fajitas can be assembled.
It's ready! Sheet Pan Chicken Fajitas is so good and a breeze to prepare. I usually add some slices of lime and cilantro and serve it from the pan.
Enjoy!
Sheet Pan Chicken Fajitas:
Chicken:
1 1/2 pounds chicken cutlets, sliced
1 medium onion, sliced
1 orange bell pepper, cored and sliced
1 green yellow pepper, cored and sliced
1 red bell pepper, cored and sliced
4 cloves garlic, minced
1 tablespoon + 2 teaspoons olive oil
Seasonings:
3 tablespoons olive oil
2 teaspoons chili powder
1 1/2 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
Cut the vegetables into equal-sized pieces. Toss with 1 tablespoon of oil and transfer to a sheet pan that has been lightly coated with a few teaspoons of oil.
Combine the seasonings, garlic, and 3 tablespoons of oil.
Coat the chicken with the seasoning mixture.
Add the chicken to the pan. Bake in a preheated oven for about 12-20 minutes until the chicken is cook. The timing will depend on how thickly the chicken is sliced.
Serve the fajitas with tortillas, guacamole, lime, and sour cream.
Time-Saving Tip: Cut the vegetables earlier in the day.