Sheet Pan Broiled Fajitas Beef Chicken Shrimp

Unproblematic to make all on ane pan, these sheet pan fajitas are packed with flavor and make dinner time—also equally clean-up—a breeze.

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Table of Contents

1. Sheet Pan Fajitas Ingredients
2. How To Make This Sheet Pan Fajitas Recipe
3. How To Serve
4. Storage
5. More Recipes You'll Love
6. Bound TO RECIPE

This recipe for sheet pan fajitas is flavorful and unproblematic with all of the yummy fresh ingredients getting baked in the oven together on i pan. The result is delicious, abode-cooked craven fajitas that are ready in 30 minutes for an easy weeknight dinner.

Who doesn't love a sail pan meal? Canvass pan stir fry and sail pan quesadillas are two more than great recipes that brand easy dinner ideas.

Sail Pan Fajitas Ingredients

Yous'll need:

For the Chicken and Veggies

• Three large boneless skinless chicken breasts (about 2 pounds), cutting into thin strips, cut against the grain
• Salt & black pepper, to season the chicken
• ane blood-red bong pepper, cutting into thin strips
• i yellow bell pepper, cut into sparse strips
• 1 green bong pepper, cutting into thin strips
• one red onion, cut into sparse strips

For the Seasonings

• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons cumin
• i teaspoon paprika
• 1 teaspoon oregano
• ¼ teaspoon cayenne pepper (optional for extra spiciness)

For Serving and Garnish

• 1 lime, cutting into wedges and/or slices
• 6 (8-inch) tortillas, flour or corn
• Optional toppings: fresh cilantro, roughly chopped, sour cream, salsa, pico de gallo, guacamole, shredded cheddar or Mexican cheese blend

SUBSTITUTIONS AND ADDITIONS

PEPPERS: These easy chicken fajitas work well with any bell peppers — feel free to substitute what you lot take on hand instead of a ruby-red, yellow, and green pepper. If you just take three light-green bell peppers or red bell peppers, that will work fine.

ONIONS: This recipe calls for a red onion, simply white and yellow onions are also great options.

MEAT: I of the best parts of this recipe is that you tin make it with your favorite protein. Bandy out the chicken for two pounds of steak or shrimp for a tasty culling.

TORTILLAS: Every bit an alternative, if you want to avoid bread products, you lot could also serve these in lettuce wraps or even on pinnacle of a salad.

How To Make This Sheet Pan Fajitas Recipe

PRO TIP:

If y'all don't take a large baking sheet, y'all can also melt this recipe in a 9×13 drinking glass baking dish.

STEP ONE: Preheat the oven to 425°F.

Step Two: Place the raw chicken, seasoned with common salt and pepper, and chopped up bell pepper, garlic, and red onions on a large baking sheet.

PRO TIP:

If you're short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you're fix to make the residue of the recipe.

STEP THREE: In a minor bowl, combine the chili pulverization, cumin, paprika, oregano, and cayenne pepper. Sprinkle this fajita seasoning mixture evenly over the chicken and veggies on the pan.

STEP Iv: Drizzle olive oil over your pan. And so toss together the ingredients on the pan and then that they are coated in olive oil and spices. Spread craven and veggies into one fifty-fifty layer.

Stride 5: Place the lime wedges around the pan.

STEP SIX: Broil for 20 minutes, or until the craven is completely cooked through.

PRO TIP:

Chicken is fully cooked when the internal temperature reaches 165°F.

STEP SEVEN: Wrap the tortillas in foil and and so add together them to the oven to warm up during the last 5 minutes of the sheet pan cooking. Alternatively, oestrus your tortillas in a pan on the stove.

How To Serve

Serve this delicious dish in warm tortillas and don't forget to offer all your favorite toppings on the side. We love to pair these fajitas with Castilian rice and taquitos for a meal that mimics our favorite Mexican restaurant.

Storage

IN THE Refrigerator: Store leftovers from this like shooting fish in a barrel meal in an airtight container for 2 to 3 days.

IN THE FREEZER: You can freeze leftovers in an airtight container for up to a month only the peppers may exist soggy when defrosted. You lot tin can as well gear up the raw chicken and raw veggies and season them before storing them in a Ziploc bag in the freezer for two-3 months.

This sheet pan chicken fajitas recipe is easy to make and full of flavor. Chicken, veggies, and seasonings go mixed and cooked together on ane single sheet pan for a assuming taste and a simple, no-mess dinner for decorated weeknights.

FREQUENTLY ASKED QUESTIONS

How do you cutting chicken breasts for fajitas?

To cutting your chicken chest for fajitas, slice it in thin strips against the grain. Slicing your craven confronting the grain is primal to it staying tender equally it cooks. For instance, if the grain in your craven breast runs horizontally slice information technology in sparse strips up and down.

Should I use corn tortillas or flour tortillas for this recipe?

Either type of tortilla works fine in this recipe. Just make sure to warm them a flake before serving to make them more pliable.

Could I utilise boneless skinless chicken thighs instead?

If you adopt, craven thighs will work but fine in this delicious recipe.

More Recipes You'll Love

• Easy Mexican Layered Salad
• Taco Soup
• Seven Layer Dip Recipe
• Chicken Enchiladas
• Taco Bake
• Bang Blindside Shrimp
• Canvas Pan Tacos
• Key Lime Pie
• Craven Fajita Goulash
• Beef Ramen Stir Fry

Cook Way Forbid your screen from going dark

• iii large skinless chicken breasts (about 2 pounds, cutting against the grain into thin strips)
• table salt and pepper, to flavour the chicken
• 1 ruby-red bong pepper, cut into thin strips
• 1 yellow bell pepper, cut into sparse strips
• 1 greenish bell pepper, cut into thin strips
• i red onion, cutting into sparse strips
• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• 1 tablespoon chili pulverisation
• two teaspoons cumin
• one teaspoon paprika
• 1 teaspoon oregano
• ¼ teaspoon cayenne pepper, optional for extra spiciness
• i lime, cut into wedges or slices
• 6 tortillas (viii-inch), flour or corn
• Optional toppings: fresh cilantro, roughly chopped, sour cream, salsa, pico de gallo, guacamole, shredded cheddar or Mexican cheese blend

• Preheat oven to 425°F.

• Place the chicken (seasoned with salt and pepper) and all the chopped bellpeppers, garlic ,and onion slices on a big blistering sheet.

• In a small-scale bowl, combine the chili pulverisation, cumin,paprika, oregano and cayenne pepper. Sprinkle this over the veggies and chickenon the pan.

• Drizzle with olive oil. Then mix all of the ingredients around correct on the pan then spread the ingredients out into asingle layer.

• Place the lime wedges around the pan.

• Broil for twenty minutes or until the chicken is completely cooked.

• Wrap the tortillas in foil and identify in the oven to warm up during the last v minutes of the sheet pan cooking. Or if you adopt your tortillas heated in a pan that, works likewise.

Note: If you're short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you're set to make the remainder of the recipe.

Note: If you don't have a big baking sheet, you tin also cook this recipe in a 9×xiii glass baking dish.

Note: Chicken is fully cooked when the internal temperature reaches 165°F.

Sodium: 298 mg | Calcium: 65 mg | Vitamin C: 83 mg | Vitamin A: 1378 IU | Sugar: iv g | Fiber: 3 g | Potassium: 458 mg | Cholesterol: 36 mg | Calories: 253 kcal | Saturated Fat: ii one thousand | Fatty: 11 m | Protein: 16 g | Carbohydrates: 24 g | Iron: 2 mg

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