Making delectable homemade fajitas for a large group of people is quick, simple, and straightforward with this recipe for sheet pan chicken fajitas.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- ⅓ cup vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- 1 ½ pounds chicken tenders, quartered
- 4 cups sliced bell peppers, any color
- 1 onion, sliced
- ¼ cup chopped fresh cilantro
- ½ lime, juiced
Instructions
- Combine oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; seal the bag and shake to mix. Marinate in the refrigerator, 30 minutes to 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
- Spread chicken mixture onto the prepared pan.
- Roast in the preheated oven, stirring halfway, until chicken is no longer pink and bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
- Sprinkle cilantro and pour lime juice over chicken mixture; stir to distribute.
- You can use a variety of bell peppers and spicy peppers.
- You can grease the sheet pan with nonstick cooking spray instead of lining it with aluminum foil.
- The magazine version of this recipe uses 1 teaspoon each chili powder, salt, and cumin and adds 2 jalapeño peppers, thinly sliced.
Nutrition Facts
| Calories | 200 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 198 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I, too, used fajita mix in the package to marinate. Cooked the veg first for 10 min, then added thin sliced chicken for another 10. Perfectly tender crisp veg and juicy chicken. Yum. Will make again.
Chicken cooked quicker than the peppers & onions. Would cook the peppers/onions for 20 minutes alone and then another 10 with the chicken next time. Would also add more of the seasoning mix. My picky eaters surprisingly loved it.
Delicious, didn’t change a thing. Had Mexican rice with them. The pan looked so pretty with the colored peppers.
This was excellent. It is so delicious I have made it several times already. I love the home made seasoning. It is perfect as written. I increase the cayenne pepper because I like the spice. I also use 1 pound of chicken to the spice mix instead of 1 pound and 1/2 and only a 1/4 cup of oil. Delish!!
This is a delicious, quick meal. I used package fajita seasoning in place of all of the spices.
So easy to prep and cook! I used a packaged fajita seasoning only because I had it handy and it was delicious.
I have made this a few times thus far and I’m planning on making it again for a bridal shower that’s happening in the late afternoon! It’s SUPER easy and I just double or triple the size when I have a large group. This is a family favorite!!! Thank you!!!
Wonderful flavor. I used chicken thighs and red and yellow peppers plus an onion. It’s difficult to stop eating them, they are so good.
Easy and delicious! Also great over rice. Just pour your favorite sauce over the chicken mixture after it has baked about 20 minutes. Then bake another 15-20 minutes. Stir and enjoy!
easy and delicious – must have recipe
I doubled this recipe for a crowd of 17 for Cinco de Mayo party night. Everyone loved these fajita chicken strips. The temperature and timing as stated in the recipe were perfect. The flavor was good, but not too spicy, so some may want to increase the spices–or offer chopped jalapeños, medium level salsa, hot sauce, etc. for dressing the burritos. I also think a fair amount of Kosher salt is needed before baking. I did add sliced purple onions to the veggie mixture. Will use this recipe next year!
Tasty and easy to make. I had to cook for 30 minutes and used parchment paper.
Love her video. Hilarious! She forgot to let the air out of the bag before shaking. However, the recipe is great. I just add more since we like seasoning. Plus we use a good EVOO. Veg oil clogs your arteries. Do it by my eye. But it is delicious.
So good! Easy to make.
Great idea! Instead of the spices, I subbed a packet of taco seasoning. I also added the lime juice (full lime) as part of the marinade, rather than at the end. I usually marinate for 3-4 hours. There is also a taco/ranch mix packet that is great in this. I pretty much always use taco seasoning packets in lieu of measuring multiple ingredients for Mexican dishes. I might be missing out, but it’s a time saver, and I know my family likes it :D. Thanks for the recipe!
This was a great weeknight meal, fast, tasty and delicious. It is winter here and I did not have fresh cilantro. For a faster meal use prepared fajita seasoning.
I doubled all spices, still needed more
My fiancee and the kids loved this one. I marinated the chicken and veggies for the minimum 30 min. I wish I would have prepped sooner so I could have let them marinade longer but my family liked it so much so as long as their happy I am happy.
made it as is and didn’t change anything 4 cups peppers is aprox 3 whole peppers cut.
This was easy and very good! Made a double batch for the chicken and a single for the vegetables. Will do again!
Very good but think would be really good on grill.