If you’re looking for a quick and easy dinner idea that’s full of flavor and fun, look no further than these sheet pan chicken fajitas. They are so simple to make and they taste amazing. You can customize them with your favorite toppings and serve them with warm tortillas. They are perfect for busy weeknights or casual gatherings with friends and family.
I love sheet pan meals because they are so convenient and hassle-free. You just toss everything on a baking sheet and let the oven do the work. No need to dirty multiple pots and pans or spend hours in the kitchen. Plus, you get to enjoy the delicious aroma of the chicken and vegetables roasting in the oven. It’s like having your own personal chef.
The best part about this recipe is that it only takes 40 minutes from start to finish. That’s right, 40 minutes! You can marinate the chicken ahead of time or just do it while the oven is preheating. Then you arrange the chicken and vegetables on a baking sheet and bake them until they are cooked and tender. While they are baking, you can warm up some tortillas and prepare your toppings. In no time, you’ll have a mouthwatering meal that everyone will love.
The chicken is juicy and tender, with a spicy and smoky flavor from the chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper. The vegetables are crisp and colorful, with a sweet and tangy flavor from the onion and bell peppers. The tortillas are soft and warm, ready to wrap around the chicken and vegetables. And the toppings are the icing on the cake. You can add sour cream, salsa, guacamole, cheese, cilantro, lime wedges, or whatever you like. The possibilities are endless.
These sheet pan chicken fajitas are not only delicious but also nutritious. They are high in protein, low in carbs, and packed with vitamins and minerals. They are also gluten-free and dairy-free if you use corn tortillas and skip the cheese and sour cream. You can easily adjust the spiciness level by adding more or less cayenne pepper or using mild or hot salsa. You can also make them vegetarian by substituting tofu or beans for the chicken.
I highly recommend trying this recipe if you’re looking for a tasty and satisfying meal that’s easy to make and easy to clean up. It’s a great way to use up any leftover chicken or vegetables you have in your fridge. It’s also a great way to impress your guests with your culinary skills without breaking a sweat. Trust me, they will be asking for seconds.
So what are you waiting for? Grab your ingredients and get ready to make some sheet pan chicken fajitas tonight. You won’t regret it!
Steps
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1
Done
10 min
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Preheat oven and marinate chickenPreheat your oven to 425°F and line a large baking sheet with parchment paper or spray with cooking spray. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt, pepper, and cayenne pepper (if using). Place the chicken strips in a large ziplock bag or a shallow dish and pour half of the marinade over them. Seal the bag or cover the dish and toss to coat the chicken well. Refrigerate for at least 10 minutes or up to overnight. |
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2
Done
10 min
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Arrange chicken and vegetables on baking sheetRemove the chicken from the marinade and discard any excess. Arrange the chicken strips in a single layer on one half of the prepared baking sheet. On the other half, spread out the onion and bell pepper slices. Drizzle the remaining marinade over the vegetables and toss to coat them evenly. Make sure everything is in a single layer and not overlapping too much. |
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3
Done
20 min
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Bake until chicken is cooked and vegetables are tenderBake the chicken and vegetables in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. You can flip them halfway through for more even browning if you like. |
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4
Done
5 min
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Warm tortillas and serve with toppingsWhile the chicken and vegetables are baking, wrap the tortillas in foil and place them in the oven for the last 5 minutes to warm them up. Alternatively, you can warm them in a microwave or on a skillet over low heat. To serve, spoon some chicken and vegetables over each tortilla and add your favorite toppings. Enjoy! |
One Comment Hide Comments
I’m beyond impressed with this recipe. It’s fantastic.