Print

Easy Sheet Pan Fajitas with Bell Peppers

easy sheet pan fajitas - featured image
Print Recipe

A quick and easy sheet pan fajitas recipe featuring juicy chicken strips and colorful bell peppers, ready in about 20 minutes with minimal cleanup.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
  • 3 medium bell peppers (red, yellow, and green), sliced into thin strips
  • 1 large yellow or sweet onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lime
  • Chopped fresh cilantro, for garnish (optional)
  • Optional toppings: sour cream, shredded cheese, guacamole, or salsa

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts or thighs into thin strips, about 1/2 inch wide, slicing against the grain for tenderness.
  3. Core and thinly slice the bell peppers and peel and slice the onion into similar-sized strips.
  4. In a large mixing bowl, combine the chicken and vegetables. Drizzle with olive oil and sprinkle smoked paprika, cumin, garlic powder, chili powder, crushed red pepper flakes (if using), salt, and black pepper. Toss until evenly coated.
  5. Spread the mixture evenly on a rimmed sheet pan, avoiding overcrowding. Use two pans if necessary.
  6. Roast in the preheated oven for 15-18 minutes, stirring halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender but crisp.
  7. Remove from oven and squeeze the juice of half a lime over the mixture. Toss gently to combine.
  8. Garnish with chopped fresh cilantro and serve immediately with warm tortillas and your favorite toppings.

Notes

Do not overcrowd the pan to ensure roasting instead of steaming. Slice chicken thinly and against the grain for tenderness. Stir halfway through roasting for even browning. For extra flavor, marinate chicken in spices and oil for 15-30 minutes before adding veggies. Use fresh lime juice for best flavor. Adjust spice levels by omitting or adding crushed red pepper flakes or chili powder. Leftovers keep well refrigerated for up to 3 days. Freeze with caution as bell peppers may change texture.

Nutrition

Keywords: sheet pan fajitas, chicken fajitas, bell peppers, quick dinner, easy fajitas, healthy fajitas, one pan meal, weeknight dinner

Find it online: https://leilameals.com/easy-sheet-pan-fajitas-with-bell-peppers-recipe-ready-in-20-minutes/