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crispy sheet pan chicken fajitas - featured image

Easy Crispy Sheet Pan Chicken Fajitas

  • Author: neuriox
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

A quick and easy sheet pan chicken fajitas recipe that delivers crispy edges, juicy chicken, and vibrant roasted peppers and onions, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 1 large red bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 medium red onion, sliced into thin wedges
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional for garnish)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts into thin strips about 1/2 inch wide. Cut the bell peppers and onion into similar-sized strips or wedges.
  3. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to make the fajita seasoning.
  4. In a large mixing bowl, toss the chicken strips and veggies with olive oil until lightly coated.
  5. Sprinkle the fajita seasoning over the chicken and veggies and toss well to coat evenly.
  6. Line a large rimmed sheet pan with parchment paper or a silicone baking mat.
  7. Spread the chicken and veggies out in a single, even layer on the sheet pan, ensuring they are not crowded.
  8. Place the sheet pan in the oven and roast for 20-25 minutes, flipping the chicken and tossing the veggies halfway through (around 12 minutes) for even crisping.
  9. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the edges of the peppers and onions are slightly charred and caramelized.
  10. Remove from oven and squeeze fresh lime juice over the entire pan. Toss once more to coat.
  11. Garnish with chopped cilantro if desired and serve immediately.

Notes

Do not overcrowd the pan to avoid steaming instead of roasting. Flip the chicken and veggies halfway through cooking for even crisping. Pat chicken dry before seasoning to enhance crispiness. Marinate chicken in lime juice and olive oil for 15 minutes before seasoning for extra juiciness. Use chicken thighs for a juicier alternative. Reheat leftovers in the oven to maintain crispiness; avoid microwaving.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving (approxima
  • Calories: 350
  • Fat: 15
  • Carbohydrates: 12
  • Protein: 35

Keywords: chicken fajitas, sheet pan dinner, easy weeknight meal, crispy chicken, roasted peppers, healthy fajitas, gluten-free fajitas

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