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Busy Weeknight Win: Quick And Easy Sheet Pan Chicken Fajitas Dinner Recipe!

Print Recipe
Course Main Course

Ingredients
  

  • 250 g chicken breast thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 small red onion thinly sliced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp sugar
  • 1 lime half juiced, half for serving
  • 4 small tortillas
  • 20 g fresh coriander leaves roughly chopped
  • 40 g sour cream
  • 40 g grated cheese optional, for serving

Instructions
 

  • Preheat the oven to 220°C (425°F) and line a large sheet pan with baking paper.
  • Place the sliced chicken breast, red bell pepper, yellow bell pepper, and red onion on the sheet pan in a single layer.
  • In a small bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, black pepper, and sugar. Stir until it forms a well-mixed spiced oil.
  • Drizzle the spiced oil over the chicken and vegetables on the pan. Toss everything with your hands or tongs until evenly coated, then spread back into a single layer.
  • Roast in the preheated oven for 15-18 minutes, stirring once halfway, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
  • Remove the pan from the oven and immediately squeeze the juice from half a lime over the hot fajita mixture. Toss gently to coat.
  • Warm the tortillas in the oven for 1-2 minutes or in a dry pan over medium heat until soft and pliable.
  • To serve, divide the chicken and vegetable mixture among the warm tortillas. Top with sour cream, grated cheese if using, fresh coriander leaves, and extra lime wedges from the remaining lime half.
Keyword chicken