Sheet Pan Chicken Fajitas

This Mexican dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm with whole wheat tortillas, fresh guacamole, and pico de gallo. Top with a spoonful of Greek yogurt for a creamy finish.

Cuisine: Mexican Type: Dinner Time: 35 min Servings: 4 Calories: 575 per serving
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Nutrition Information

Each serving contains approximately 575 calories and 50.0g of protein. Macronutrients include 42.0g carbohydrates and 23.0g fats per serving.

Per Serving

Calories
575
Protein
50.0g
Carbohydrates
42.0g
Fats
23.0g

Total

Calories
2300
Protein
200.0g
Carbohydrates
168.0g
Fats
92.0g

Ingredients

This recipe requires 14 ingredients. All ingredients are commonly available at grocery stores.

  • 1.5 lb Boneless Skinless Chicken Breast
    sliced into 1/2-inch strips against the grain, fat trimmed
  • 3.0 whole Bell Peppers (Mixed Colors)
    red, yellow, or orange; seeded and sliced into strips
  • 1.0 whole Red Onion
    large, peeled and sliced into wedges
  • 3.0 tbsp Extra Virgin Olive Oil
    divided use
  • 2.0 tsp Chili Powder
    mild blend, no added salt preferred
  • 1.0 tsp Ground Cumin
    dried, ground
  • 1.0 tsp Smoked Paprika
    dried
  • 2.0 clove Garlic
    fresh, minced
  • 0.5 tsp Kosher Salt
    adjust to taste
  • 2.0 whole Limes
    cut into wedges for juice and serving
  • 8.0 whole Whole Wheat Tortillas
    small 6-inch size, warmed (healthy fiber-rich alternative)
  • 0.5 cup Plain Greek Yogurt
    non-fat, chilled (healthy protein-rich substitute for sour cream)
  • 1.0 whole Avocado
    ripe, sliced
  • 0.25 cup Fresh Cilantro
    leaves and tender stems, chopped

Instructions

Follow these 8 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Preheat oven to 425°F (220°C) and ensure one rack is positioned in the center.
  2. Place a large rimmed baking sheet (approx 13x18 inches / 33x46 cm) on the counter.
  3. Gather cutting board, sharp chef's knife, small mixing bowl, and measuring spoons.
  4. Retrieve chicken, peppers, onion, limes, and cilantro from fridge; set out spices and oil.

2. Prepare Spice Blend

  1. Measure 2 tsp (10 ml) chili powder, 1 tsp (5 ml) ground cumin, 1 tsp (5 ml) smoked paprika, and 0.5 tsp (2.5 ml) kosher salt into the small bowl.
  2. Mix spices thoroughly with a fork or small whisk to ensure even distribution.

3. Vegetable & Aromatic Preparation

  1. Wash 3 bell peppers, remove seeds and membranes, and slice into 1/2-inch (1.25 cm) thick strips.
  2. Peel 1 large red onion and slice into 1/2-inch (1.25 cm) wedges.
  3. Mince 2 cloves of fresh garlic.

4. Chicken Preparation

  1. Pat 1.5 lb (680 g) chicken breasts dry with paper towels.
  2. Slice chicken against the grain into 1/2-inch (1.25 cm) thick strips.
  3. Wash hands and cutting board immediately after handling raw poultry.

5. Sheet Pan Assembly

  1. Place sliced chicken, bell peppers, and onion wedges directly onto the baking sheet.
  2. Drizzle with 3 tbsp (45 ml) olive oil and sprinkle with minced garlic and the prepared spice blend.
  3. Toss everything together with tongs or clean hands until evenly coated.
  4. Spread mixture into a single, even layer to ensure roasting rather than steaming.

6. Roasting

  1. Place sheet pan in the preheated oven and set a timer for 18 minutes.
  2. Wrap 8 tortillas in aluminum foil and place in the oven (on a lower rack or side of rack) for the last 5 minutes of cooking.
  3. Check chicken doneness; strips should be cooked through and veggies tender-crisp. Extend 2-3 mins if needed.

7. Fresh Toppings Prep (While Roasting)

  1. Slice 2 limes into wedges.
  2. Chop 0.25 cup (60 ml) fresh cilantro (leaves and tender stems).
  3. Slice 1 ripe avocado.
  4. Spoon 0.5 cup (120 ml) Greek yogurt into a serving bowl.

8. Finishing Touches

  1. Remove sheet pan from oven.
  2. Squeeze fresh lime juice over the hot chicken and veggies.
  3. Garnish immediately with chopped cilantro.
  4. Serve directly from the pan with warm tortillas and sides.

Plating

  1. Warm the whole wheat tortillas in a dry skillet or low oven, then wrap them in a clean tea towel to keep them soft and pliable.
  2. Pile the roasted chicken, bell peppers, and onions in the center of a warmed dinner plate or serving platter, creating height to showcase the vibrant colors.
  3. Fan slices of fresh avocado on the side of the hot mixture and place a neat dollop of chilled Greek yogurt next to it for temperature contrast.
  4. Scatter chopped fresh cilantro leaves generously over the top and tuck fresh lime wedges onto the rim of the plate for a bright, zesty finish.

Family Beverage

Sparkling water with fresh lime slices and mint sprigs

Alcohol Beverage

Chilled Sauvignon Blanc or a light Mexican lager

Serving Suggestions

Serve warm with whole wheat tortillas, fresh guacamole, and pico de gallo. Top with a spoonful of Greek yogurt for a creamy finish.

Notes

Marinating the chicken in the spices for 15 minutes before cooking enhances the flavor. Squeeze fresh lime juice over the tray immediately after baking for brightness. Leftovers can be stored in an airtight container for up to three days.

Storage

Allow the cooked chicken and vegetables to cool completely before transferring them to an airtight container. Refrigerate within two hours of cooking and consume within 3 days. Store fresh toppings like avocado, cilantro, and yogurt in separate containers to maintain their texture and prevent browning.

Freezing

Place the cooled chicken and vegetable mixture into freezer-safe bags or airtight containers, pressing out as much air as possible to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in a hot skillet to recrisp the vegetables.

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