Description
Sheet pan chicken fajitas are the perfect 30 minute weeknight meal. Serve them with tortillas, and any of your favorite fajitas toppings for a satisfying dinner.
Ingredients
Fajita seasoning
- 3 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- Optional: 1/4 to 1/2 teaspoon cayenne pepper
- Optional: 1/4 to 1/2 teaspoon red pepper flakes
- 1.5 teaspoons kosher salt
Fajita Filling
- 3 bell peppers (any color), sliced into strips
- 1 onion, sliced into strips
- Optional: One jalapeno, sliced (see notes)
- 1 pound boneless skinless chicken thighs, cut into 1 inch strips
- 1 tablespoon avocado or grape seed oil
Options for serving
- corn or flour tortillas
- lime wedges
- cilantro
- salsa
- sour cream
- hot sauce
- guacamole or avocado slices
- refried beans/whole beans
- rice
Instructions
- Prepare: Preheat oven to 375 degrees Fahrenheit. At this time make the fajita seasoning – in a small bowl, mix all of the spices listed above together (or use 4 tablespoons of my homemade fajita seasoning, if you already made it in advance). NOTE: I made the seasoning with the cayenne pepper and red pepper flakes a medium spice level – if you prefer more mild heat, or no heat, make sure to adjust those spices accordingly. Also, slice up the peppers, onion, and the chicken. Place them on an extra large baking sheet (20 x 14 inches) – or divide the ingredients between two separate baking sheets if you don’t have an extra large one. You don’t want the ingredients to be overcrowded, or they won’t roast properly.
- Toss: To the baking sheet, add the fajita seasoning, along with the oil. Use your clean hands, or tongs to toss everything together so that everything is well coated in the seasoning and the oil, spread everything out so it’s in an even layer.
- Cook: Transfer the baking sheet to the preheated oven and cook for 15 minutes, or until the internal temperature of the chicken reaches 160 degrees Fahrenheit (it will reach 165 with residual heat).
- Broil: (optional step). If you want a slight char on the peppers and the chicken, or if the mixture looks kind of liquidly, then pop the sheet pan under your broiler for 1 to 3 minutes. I tossed mine one time. Keep an eye on it so it doesn’t burn.
- Prepare any toppings: While the fajitas are cooking you can prepare any of your toppings, and fixings. Warm the tortillas, dish out some salsa, sour cream, slice avocadoes, cut up limes etc. The toppings are up to you. (see notes for my faves).
- Serve: I like to serve this family style. I place the fajita filling into a bowl, with a spoon for serving. I place the warm tortilla shells, sour cream, salsa, lime wedges, etc – in separate dishes so that each person can make their own fajita, and customize it, just before eating.
Notes
Leftovers: These fajitas make great leftovers. Simply store the fajitas filling in an air tight container, separate from anything else. Reheat in the microwave and heat up more tortilla shells, and prepare any remaining toppings you like.
Bulk homemade fajita seasoning mix recipe: You can make a bulk batch of fajita seasoning in advance. If using that recipe, than use 4 tablespoons of the fajita seasoning mix in this recipe. ( Get the fajita seasoning recipe here)
Tips for toppings: You can use microwave rice, or quick cooking rice for a quick rice side. You can also serve these with whole pinto beans, or whole black beans – or, canned refried beans.
Our favorite toppings: Sour cream, lime wedges, and fresh cilantro. Sometimes, I like a quick avocado mash (avocadoes, mashed, lime juice, garlic powder, and salt). I also like to serve some chips and salsa on the side. But, feel free to use any of the toppings suggested above.
Chicken: You can use chicken breast, but I recommend the chicken thighs because they don’t dry out as much in the oven.
Jalapeno pepper: I forgot a jalapeno pepper for the photos. If I add the jalapeno, I do cut back on the cayenne pepper and red pepper flakes in the fajita seasoning a little, to counter balance the spice level. The roasted jalapeno is really tasty, if you like heat.
Gluten free: Make sure to use corn tortillas to ensure this recipe is gluten free, if needed.
Nutrition facts: I calculated the nutrition facts with only the fajita filling, and the tortilla shells. I omitted the toppings, since they are optional, and very personal choice per person. I also calculated it for flour tortillas – adjust calculations according to the brand/type of tortillas you use.
