Description
Experience the ultimate weeknight dinner with this sheet pan chicken fajita recipe. By roasting bell peppers, onions, and succulent chicken strips together on one pan, you achieve professional-grade caramelization and deep flavor without the fuss of stovetop cooking. This method ensures perfectly crisp, juicy results every time, making it an ideal choice for busy families seeking a healthy, nutritious meal that simplifies cleanup while delivering authentic Mexican-inspired taste.
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs
3 large bell peppers, sliced into strips
2 medium onions, sliced into strips
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 tablespoons spice blend (chili powder, cumin, smoked paprika)
2 cups cooked rice or pasta for serving
1 cup shredded cheddar or pepper jack cheese
1/4 cup fresh cilantro or parsley for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Slice the chicken into thin, uniform strips.
Cut bell peppers and onions into long, matching strips.
Whisk the olive oil, minced garlic, and spice blend together in a small bowl.
Place the chicken and vegetables onto a large rimmed baking sheet in a single layer.
Drizzle the oil and spice mixture over the ingredients and toss thoroughly.
Roast in the center rack for 20 to 25 minutes until the chicken reaches 165 degrees Fahrenheit.
Serve warm over cooked rice or pasta and top with shredded cheese and fresh herbs.
Notes
Ensure the vegetables and chicken are in a single layer to avoid steaming; use two baking sheets if necessary for better browning. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg