One Pan Chicken Fajitas
Smoky strips of chicken, bell pepper, and onion, laced with seasoning and roasted together until tender. Nestle everything onto warm tortillas and top with your favorite fajita fixings and these are the easiest, tastiest fajitas ever!
This fajitas aren’t just amazing because they’re made on one pan, the coating/marinade is so yummy. I created a quick-and-easy marinade of chili powder, smoked paprika, lime juice, cumin, onion, and garlic. Everything you need may already be in your spice rack. If not, and you want to make the dish right away, I have a back-up plan for you… read on.
You can still make this dish tonight if you don’t have all the spices. You can substitute your favorite taco seasoning for the spices below (chili powder, smoked paprika, cumin, onion, and garlic). You won’t get the smoky essence (unless you add a dash of liquid smoke), but the dish still works great!
It’s the smoked paprika that really makes this dish shine. The smoky flavor from the smoked paprika provides a true “fajita” experience. And the oven does all the work! The combination of the smoky spices and tangy lime juice takes the chicken and vegetables to the next level. There’s an unbelievable amount of flavor in this dish.
What pan should you use for these one pan fajitas? You can use any sheet pan you have – and line it with parchment paper or foil for easy cleanup. You can also use your favorite ovenproof grill pan or griddle. That’s what I used – my cast iron ovenproof griddle.
How should you serve your sheet pan fajitas? I served our fajitas with warm flour tortillas, and rice that I tossed with taco seasoning and smothered in Mexican cheese. I also served grilled zucchini on the side. That said, the chicken and vegetables constitute as a complete and filling meal! You can use flour or corn tortillas and, if you want to stretch the meal, add rice, beans, or your favorite grain.
Here’s the easy process for making these sheet pan chicken fajitas: Coat strips of chicken, bell pepper, and onion with an easy marinade of chili powder, smoked paprika, cumin, onion powder, garlic powder, lime juice, and olive oil. If you have the time, marinate in the fridge for an hour. Spread the chicken and veggies on a sheet pan and bake for 15 to 20 minutes. Serve on tortillas with toppings of choice. Dinner served!
One Pan Chicken Fajitas
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 tablespoons fresh lime juice, plus lime wedges for serving if desired
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or tenders, cut into thin strips
- 1 cup sliced white or red onion
- 2 bell peppers, any color, seeded and sliced, or 2 cups sliced mini peppers
- Fajita-size flour or corn tortillas, warmed if desired
Suggested Toppings
- Sour cream
- Salsa
- Hot sauce
- Fresh cilantro
Equipment
Instructions
- In a large bowl, whisk together the chili powder, smoked paprika, cumin, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk in the lime juice and olive oil. The mixture will be thick.
- Add the chicken, onion, and bell peppers and toss to coat. If you have the time to marinate, cover with plastic and refrigerate for 1 hour. If not, you can bake the chicken and vegetables right away.
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or foil (or use a cast iron griddle that’s been coated with olive oil or cooking spray).
- Arrange the chicken and vegetables on the prepared pan.
- Bake for 15 to 20 minutes, until the chicken is cooked through and the vegetables are slightly charred. If you want more of a char, place the pan under the broiler for a few minutes.
- Serve the chicken and vegetables with tortillas and optional toppings.