Can you hear that sizzle?! 🚨Say hello to your new favourite weeknight meal - my Sheet Pan Chicken Fajita recipe! Chicken and vegetables combine to create a dinner that will have you saying winner, winner, chicken dinner! This one-pan wonder is a no-stress, no-fuss dish! Watch your oven do all the heavy lifting while you kick back and relax during a busy week. If you’re looking for an easy and flavourful dish to spice up your cooking routine, then you’ll have to give this recipe a go!
My Sheet Pan Chicken Fajita recipe starts off with thinly sliced, boneless, skinless chicken thighs. Fajitas made with chicken thighs are like no other! This darker cut of meat has more flavour than your standard chicken breast, is incredibly juicy, and tenderizes with a longer cooking time, rather than drying out. The chicken is nestled amongst aromatic red onions and a medley of crispy peppers including - yellow, orange, red and green bell peppers. The chicken and vegetable medley is then tossed in an easy tex-mex style fajita seasoning. Chili powder, garlic powder, paprika, cumin, coriander and oregano add spiciness, smokiness, freshness and tons of flavour to this dish. All the ingredients combine to create one of the most craveable and satisfying bites! Serve these fajitas with some cilantro, sour cream, store-bought or homemade Salsa Verde or Pico de Gallo and guacamole for a meal to remember!
Roll up that tortilla (and, your sleeves) and dig into this delicious dish! This recipe couldn’t be easier to make, uses a handful of simple and fresh ingredients and requires minimal effort and cleanup. Doesn’t that sound great?! Whether you are meal prepping or cooking for friends and family, this recipe is for you! Enjoy it for lunch, dinner or as a snack. You really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 6 - 8
Ingredients:
Chicken Fajitas
2 1/2 lbs boneless, skinless chicken thighs, cut into 1/2 inch strips (approx. 1.1kg)
1 red onion, peeled, halved and thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 orange bell pepper, cored, seeded and thinly sliced
1 yellow bell pepper, cored, seeded and thinly sliced
1 green bell pepper, cored, seeded and thinly sliced
3 1/2 Tbsp olive oil, divided
Juice of 1 lime
10 small flour or corn tortillas
Salsa and sour cream, as a topping
1/4 cup fresh cilantro leaves, as garnish
Fajita Seasoning
1 Tbsp plus 1 tsp chili powder
2 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp coriander
1/2 tsp oregano
1/2 tsp kosher salt
Instructions:
Preheat the oven to 425F and grease a 11” x 17” baking sheet with 1 1/2 Tbsp olive oil.
Making the Fajita Seasoning: To a small bowl, add the chili powder, garlic powder, paprika, cumin, coriander, oregano and salt and whisk until combined.
Prepping the Chicken Fajitas: To the greased baking sheet, add the chicken thighs, onion and red, orange, yellow and green bell peppers. Drizzle the remaining 2 Tbsp olive oil over top and season with the Fajita Seasoning.
Using tongs, toss the chicken and vegetables until fully incorporated. Spread the mixture out into a single layer.
Bake for 35 minutes or until the chicken is cooked through and the vegetables have softened and slightly caramelized. You know your chicken has cooked through when, using a thermometer, the internal temperature reaches 165F (74C).
Then, squeeze lime juice over top and mix until combined.
Assembling the Chicken Fajitas: To a tortilla, add a generous helping of the chicken and vegetables and top with salsa and sour cream. Garnish with fresh cilantro and serve and enjoy!
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