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Easy Flavor-Packed Chicken Fajita Sheet Pan Recipe for Cinco de Mayo Party

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A quick and easy sheet pan chicken fajita recipe bursting with smoky spices, vibrant bell peppers, and juicy chicken, perfect for festive gatherings or busy weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (preferably thinner cuts or sliced horizontally)
  • 3 medium bell peppers (mixed colors: red, yellow, green), sliced into strips
  • 1 large yellow onion, sliced into thin wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons lime juice (from 1 lime)
  • Chopped fresh cilantro for garnish (optional)
  • Flour or corn tortillas, warmed, for serving

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Slice chicken breasts into 1/2-inch thick strips, keeping pieces uniform for even cooking.
  3. Core and seed bell peppers, then slice into strips similar in size to chicken. Peel and slice onion into thin wedges.
  4. In a large mixing bowl, combine olive oil, garlic powder, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper to form a marinade.
  5. Add sliced chicken, bell peppers, and onion to the bowl and toss until evenly coated. Marinate for 10-15 minutes if time allows.
  6. Spread chicken and veggies in a single layer on a rimmed sheet pan, avoiding overcrowding.
  7. Roast in the preheated oven for 20-25 minutes, flipping chicken and stirring veggies halfway through (about 12 minutes in).
  8. Check that chicken reaches an internal temperature of 165°F (74°C) and is opaque with caramelized edges; vegetables should be tender but slightly crisp.
  9. Remove from oven and squeeze fresh lime juice over the chicken and veggies; toss gently to combine.
  10. Serve immediately with warmed tortillas and optional cilantro garnish. Add avocado, sour cream, or salsa if desired.

Notes

Use a rimmed sheet pan to keep juices contained and line with parchment paper for easy cleanup. Marinate chicken and veggies for 10-15 minutes if possible to deepen flavor. Avoid overcrowding the pan to ensure roasting instead of steaming. Flip chicken and stir veggies halfway through cooking for even browning. For a smoky char, broil for the last 2 minutes but watch closely to prevent burning. If fresh bell peppers are unavailable, frozen sliced peppers can be used after patting dry. For vegan or dairy-free versions, substitute chicken with firm tofu or cauliflower and adjust cooking time accordingly.

Nutrition

Keywords: chicken fajitas, sheet pan recipe, Cinco de Mayo, easy dinner, smoky spices, bell peppers, quick meal, healthy fajitas

Find it online: https://freshforkful.com/easy-flavor-packed-chicken-fajita-sheet-pan-recipe-for-cinco-de-mayo-party/