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+ servings

Sheet Pan Chicken Fajitas

An easy one pan meal these Sheet Pan Chicken Fajitas are a delicious weeknight dinner that serves a crowd and takes minimal effort!
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Calories: 514kcal

Ingredients

  • 1 1/2 - 2 lb boneless skinless chicken breasts sliced into thin strips
  • 1 red pepper sliced into strips
  • 1 green pepper sliced into strips
  • 1 orange pepper sliced into strips
  • 1 yellow pepper sliced into strips
  • 1 onion sliced into strips
  • Cilantro optional
  • Limes optional

Marinade:

  • 1/2 cup olive oil
  • 3 Tbs Worcestershire sauce
  • Juice of 2 limes about 1/3 cup
  • 3 cloves garlic minced
  • 1 Tbs cumin
  • 1 Tbs chili powder
  • Dash of red pepper flakes
  • 1 tsp salt
  • 1 Tbs sugar

Instructions

  • Add your chicken, peppers and onions into gallon ziploc bag.
  • In a bowl whisk together all your marinade ingredients and pour over chicken and veggies, moving around to coat everything, seal and place in refrigerator for at least 1 hour.
  • Meanwhile preheat oven to 375.
  • Remove your meat and veggies from refrigerator and spread out on a large sheet pan.
  • Bake in oven for about 20-25 minutes until steak is cooked through.
  • Turn on broiler and broil for just a few minutes to crisp up chicken some.
  • Remove from oven.
  • Drain off liquid from pan, squeeze half a lime over the top then sprinkle with chopped cilantro.
  • Serve with tortillas, rice, etc.

Notes

  1. Use a large sheet pan, we usually use a 12"x 17" pan.
  2. This recipe can be cut in half if you are serving a smaller portion of people easily and usually when we do this we use a rimmed 9"x 13" baking sheet.
  3. You can swap up your meats in this recipe and make it steak if you would like.
  4. Adding other vegetables to your liking is super simple, since this recipe is pretty much your basic base chicken fajita recipe.
  5. Up your spice in the marinade to your liking, this is not a super spicy recipe at all, so adjust accordingly.
  6. Drain the liquid off of the pan before serving, this prevents having soggy tortillas.

Nutrition

Calories: 514kcal | Carbohydrates: 12g | Protein: 58g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 805mg | Potassium: 1284mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1845IU | Vitamin C: 109.1mg | Calcium: 47mg | Iron: 2.8mg