Sheet Pan Chicken Fajitas {Easy, 30-Minute Meal}
Sheet Pan Chicken Fajitas are a healthy and easy to make weeknight meal. Marinated chicken strips with sliced veggies are baked in the oven for just 20 minutes! Serve as is, or as Flaming-Sizzling Chicken Fajitas on hot cast iron skillets!
Servings: 6
Ingredients
Marinade
- 2 teaspoon chili powder
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- 3 tablespoon olive oil
Filling
- 1.5 lbs boneless skinless chicken breasts sliced into ½-inch thick strips (slice extra wide strips in half)
- 1 yellow bell pepper ,cored and sliced into strips
- 1 red bell pepper ,cored and sliced into strips
- 1 green bell pepper ,cored and sliced into strips
- 1 whole yellow onion ,halved and sliced from top to root
- juice of 1 lime
- fresh cilantro, chopped
Optional:
- Tequila (about ½ shot per skillet) if you are making flaming fajitas!
Instructions
- Combine all marinade ingredients in a large bowl. Whisk together.
- Add in the sliced chicken breast and stir until well combined.
- Cover the bowl with a lid or plastic wrap, and let it marinate in the refrigerator (30 minutes or more recommended, but at least 10 minutes if you are in a hurry).
- Pre-heat oven to 400°F.
- Cover a large baking sheet with foil, and spray with non-stick cooking oil. Arrange the fajita mix in one layer on the baking sheet. Bake for 20-25 minutes.
- Once done baking, squeeze the juice from one lime over the top of the fajitas and sprinkle with chopped cilantro.
- Serve the fajitas with warm tortillas, and taco fillings of your choice.
For Optional Flaming-Sizzling Fajitas:
- For Sizzling Fajitas: Place individual fajita skillets, or a large cast iron skillet, in the oven 10 minutes before your fajitas are done to get them hot. Then serve fajita mix on the hot skillet.
- For Flaming Fajitas: Pour about ½ shot of tequila on one edge of the skillet. Immediately light! Hold the flame really close to (but not in) the tequila. (Sometimes it takes me a couple of tries! Be safe and make sure you use Long Lighters to light these up.)
Video
Notes
Sometimes I make the fajita filling either the day before, or the morning I plan on making it for dinner. The longer it marinates the better it taste!
Vegan option:
We have made the Fajita recipe with 2 cans of chickpeas (drained and rinsed) instead of chicken, and it comes out so Yummy! Marinate & Cook the chickpeas with the same instructions as the chicken.