Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas combine sliced chicken, bell peppers, and onions seasoned with cumin and paprika, roasted and broiled in 25–28 minutes, then served in warm tortillas with fresh-made guacamole.
Sheet pan chicken fajitas combine sliced chicken, bell peppers, and onions seasoned with cumin and paprika, roasted and broiled in 25–28 minutes, then served in warm tortillas with fresh-made guacamole.
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Preheat oven to 425°F (220°C).
Slice chicken breasts into thin strips and place directly onto a sheet pan.
Slice the onion and bell peppers into strips and add them to the pan with the chicken.
In a small bowl, combine salt, black pepper, paprika, cumin powder, and garlic powder.
Sprinkle the spice blend over the chicken and vegetables, drizzle with oil, and toss everything together until well-coated.
Spread the mixture into an even layer and bake for 20-25 minutes.
While the fajitas bake, prepare the guacamole. Mash the avocados in a bowl.
Finely chop the half onion and optional serrano chili and add to the mashed avocado.
Chop the cilantro, add it to the bowl, then squeeze in the lime juice and season with salt. Mix to combine.
After 25 minutes, remove the sheet pan from the oven and give the contents a quick toss.
Return the pan to the oven and broil for another 2-3 minutes until slightly charred.
Serve the chicken and vegetable mixture in warm tortillas with fresh guacamole and extra cilantro.
Store cooked fajita filling in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 350°F for 5–7 minutes. Make guacamole fresh; store separately covered for up to 1 day.
sheet pan · oven
Yes, thighs work well and stay juicier. Slice them thin and check doneness at the 20-minute mark; they may need an extra 2–3 minutes.
After broiling for 2–3 minutes, the chicken should be cooked through with light char marks. Internal temperature should reach 165°F.
Yes, prepare it up to 2 hours ahead and press plastic wrap directly onto the surface to prevent browning.
Omit it or substitute jalapeño for similar heat. The guacamole is flavorful without it.
Yes, use two sheet pans and arrange in a single even layer. Cooking time remains 20–25 minutes at 425°F, plus 2–3 minutes broil.
