These Sheet Pan Chicken Fajitas are quick and easy to make and clean up is a breeze. A fun and delicious weeknight meal the whole family will absolute love.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Servings: 6
Ingredients
For the Fajita Seasoning
1tablespoonchili powder
2teaspoonscumin
2teaspoonsgarlic powder
1teaspoonpaprika
1teaspoonoregano
1teaspoon ground coriander (optional)
1teaspoon Kosher salt
For the Chicken Fajitas
4Tablespoonsolive oil,divided
1lime, zested
1Tablespoonlime juice
Kosher salt and freshly ground pepper
2poundsboneless, skinless chicken breastcut across the grain into 2-inch pieces
3medium bell peppers (any colour)stemmed, seeds removed, cut into 1/2-inch-wide strips
1poblano pepper (optional)stemmed, seeds removed, cut into 1/2-inch-wide strips
In a small bowl, combine the chili powder, cumin, garlic powder, paprika, oregano, ground coriander (if using), and salt. Mix well and set aside.
Place a rack about 10 inches from the top of the oven and preheat the broiler.
In a medium bowl, stir together 2 tablespoons fajita seasoning, 3 tablespoons olive oil, lime zest, lime juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Set aside.
Place the sliced peppers and onions on a large rimmed sheet pan and toss with 1 tablespoon olive oil, 1 tablespoon fajita seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, until evenly coated. Arrange the veggies in a single layer across the sheet pan. Transfer to oven and broil until slightly charred, about 5 minutes (no need to flip). Remove and set aside.
Meanwhile, arrange chicken on a second rimmed sheet pan, spreading to an even layer. As soon as veggies are out of the oven, transfer the sheet pan with the chicken to the oven and broil until chicken is cooked through and slightly charred, for about 5 to 6 minutes. Again, no need to flip the chicken.
To serve, combine the chicken and veggies on one sheet pan or on a large platter. Serve immediately with warm tortillas and toppings of your choice.
Notes
Add 1/4 teaspoon cayenne pepper for spicier fajitas
Any leftover fajita seasoning can be stored in an airtight container for 4 to 6 months.
To warm tortillas: If you have a gas stove, heat the tortillas right over the flames for about 30 seconds a side then keep warm wrapped in a tea towel. Otherwise, wrap them in foil and place in lower rack of the oven while you are cooking the chicken.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.