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Easy Sheet Pan Chicken Fajitas
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5 from 8 votes

Easy Sheet Pan Chicken Fajitas

The easiest chicken fajitas EVER! My Easy Sheet Pan Chicken Fajitas are oven baked on one tray – meaning less hands-on time, less washing up, gorgeous roasted peppers and even tastier chicken! What’s not to like?
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 174kcal
Author Eb Gargano

Ingredients

Easy Chicken Fajitas Marinade

  • 2 teaspoons  cumin
  • 1 teaspoon  dried chilli flakes  (more if you like things hot!)
  • 3 teaspoons smoked paprika
  • 2 teaspoons  dried oregano
  • Juice of 1 lime
  • 2 cloves  garlic grated or crushed
  • 1 tablespoon olive oil

Easy Sheet Pan Chicken Fajitas

  • 2 large chicken breasts sliced into thin strips
  • 2 large red onions cut into thick wedges
  • 3 (bell) peppers – I like to use a mix of colours sliced into strips
  • 2 tablespoons  fresh coriander chopped finely

To serve

  • 8 – 12 flour or corn tortilla wraps  depending on appetite
  • Your choice of guacamole / sour cream / salsa / grated cheese / extra limes & coriander / tortilla chips to serve - any or all of them!
Metric - US Customary

Instructions

  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place all the marinade ingredients in a large bowl and mix together thoroughly. Add the chicken and turn to coat. (Optional: leave to marinate for 1-2 hours in the fridge…or up to 24 hours if you’ve got the time!)
  • Add the peppers and onions and turn again. Tip everything in the bowl out onto a large oven tray and spread out so everything is in one layer. (Tip: use two oven trays if you haven’t got one big enough.)
  • When the oven has heated up, place the baking tray in the oven and roast for 20 minutes, or until the chicken is cooked through and the vegetables are lightly charred. (To check if the chicken is cooked all the way through, choose the thickest piece of chicken and cut it in half – if it is completely white with no pink, it is cooked. And if the thickest piece is cooked, so should all the thinner ones!)
  • Wrap the tortillas in foil and place in the oven for the last 8 minutes of cooking time. Remove from the oven but keep wrapped in foil until needed.
  • Sprinkle the chicken with the chopped coriander and serve in the pan on the table, together with the warm tortilla wraps and whatever extras you have chosen for people to make up their own fajitas. Enjoy!

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 174kcal | Carbohydrates: 16g | Protein: 14g | Fat: 6g | Saturated Fat: 0g | Cholesterol: 36mg | Sodium: 101mg | Potassium: 664mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4490IU | Vitamin C: 124.5mg | Calcium: 96mg | Iron: 3.9mg