Sheet Pan Baked Chicken Fajitas

You can slice the chicken and cut vegetables, then mix them with fajita seasoning the night before.  Cover and place it in the refrigerator for up to 24 hours. This extra marinating process actually will make your dish even more flavorful! The next day, you can just add oil to the mixture and bake it on the sheet pan!

This uncooked fajita chicken mixture can also be stored in the freezer if you prefer. You will need to add oil to the mixture and store in several Ziploc bags. Make sure to flatten them in the bags so that they freeze in a thin layer.

To cook frozen chicken fajita mixture, you don�t need to thaw it, and just add 10 more minutes to the regular cooking time. Just be aware that when it�s baked, you will have more juice coming from the mixture than the freshly baked one.

Sheet Pan Baked Chicken Fajitas

These Chicken Fajitas are a quick and easy one pan meal with tender chicken and colorful vegetables packed with the smoky sweet flavor of traditional fajitas. 

 Prep Time  : 5 minutes

 Cook Time : 20 minutes

 Total Time  : 25 minutes

Ingredients

Fajitas

• 1 1/2 lbs chicken breasts skinless, boneless
• 3 bell peppers red, yellow, green
• 1 medium onion
• 1 tsp cumin powder
• 1 1/2 tsp chili powder
• 1 tsp garlic powder or minced garlic
• 2 tsp paprika
• salt and pepper to taste
• 1 tbsp vegetable oil
• 8 flour tortillas 8 inch size

Garnishes - optional

• lime wedges
• fresh cilantro chopped
• sour cream
• avocado

Instructions

• Preheat oven to 400�F. Set aside a large baking sheet.
• On a work surface, cut chicken breasts, onions and peppers into less than 1/2 inch strips.
• Place chicken, peppers, onions and peppers on the baking sheet. Sprinkle cumin, chili powder, garlic, paprika, salt and pepper on top and drizzle with oil.
• Using tongs or two spoons, toss all ingredients on the pan to coat evenly.
• Bake for 15 minutes.
• Remove from oven, and use tongs stir chicken and vegetables. Then slide them one-quarter of the way over, to make space for tortillas.
• Mop up excess juices with a paper towel, and then add the tortillas to the pan. Return to the oven and bake for 5 more minutes.
• Remove from oven and squeeze optional fresh lime on top. Serve in tortillas with optional cilantro, sour cream and avocado. Enjoy!

Recipe Tips

-You can substitute fajita seasoning mix instead of cumin, garlic, paprika, salt and pepper to save time.

Full Recipes>>Sheet Pan Baked Chicken Fajitas