Sizzling chicken and vegetable fajitas roast right at home in your oven!
Satisfy your sweet tooth with this easy-to-make recipe for Easy Sheet Pan Chicken Fajitas.
1. Info for Easy Sheet Pan Chicken Fajitas
- Cook Time: 35 min
- Total Time: 35 min
- Servings: 4
- Calories: 615.5 kcal
2. Ingredients for Easy Sheet Pan Chicken Fajitas
- 3 Tbs. olive oil
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. coriander
- 3/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow or orange bell pepper
- 1/2 medium red onion
- Black pepper
- 1 1/2 tsp. salt, divided
- 1 1/2 lbs. chicken thighs
- salt
- black pepper
- 1/2 lime
- 2 Tbs. chopped fresh cilantro leaves
- Corn tortillas, salsa, sour cream, and shredded cheese, for serving
- Corn tortillas, salsa, sour cream, and shredded cheese, for serving
- Corn tortillas, salsa, sour cream, and shredded cheese, for serving
- Corn tortillas, salsa, sour cream, and shredded cheese, for serving
- avocado
3. Directions:
- Preheat the oven to 400°F.
- Line an extra-large baking sheet with parchment paper.
- In a medium bowl, whisk together the olive oil, chili powder, cumin, coriander, garlic powder and dried oregano.
- Remove the seeds from the bell peppers and slice into strips 1/2 inch thick. Slice the onion into 1/4 inch-thick crescents. Transfer the peppers and onion to a large mixing bowl.
- Drizzle 2 tablespoons of the spiced oil over the vegetables. Sprinkle with the salt and black pepper and toss to coat.
- Arrange the peppers and onions in a single layer on the prepared baking sheet. Roast the vegetables on middle rack of oven for 10 minutes. While the vegetables roast, prepare the chicken.
- Cut the chicken into strips roughly 3/4 inch wide. Transfer to the large mixing bowl used for the vegetables.
- Season the chicken with the salt and black pepper. Drizzle the remaining spiced oil over the chicken and toss until it is evenly coated.
- Carefully remove the baking sheet from the oven. Arrange the sliced chicken on the baking sheet. The chicken may cover some of the vegetables.
- Return the baking sheet to the oven and continue baking until the chicken is cooked through and the vegetables are tender and slightly charred, 17-20 minutes.
- Check to see that fajitas are done. Remove from oven or add time as needed.
- Squeeze the juice from half a lime over the chicken. Sprinkle with chopped cilantro. Serve fajitas with corn tortillas, salsa, sour cream, avocado, and shredded cheese, if desired.