Description
These easy and flavorful Sheet Pan Chicken Fajitas combine marinated chicken breast strips, colorful bell peppers, onions, and homemade guacamole—all roasted to perfection on a single baking sheet. This fuss-free recipe delivers juicy chicken and vibrant veggies, paired with warm tortillas and cheese for a delicious, quick weeknight main course.
Ingredients
Units
Scale
For Chicken and Veggies:
- 1/4 cup pineapple juice
- Grated zest and juice of 1 lime
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, divided
- 1 pound boneless skinless chicken breasts, cut lengthwise into 1 1/2-inch-thick strips
- Cooking spray (such as avocado oil)
- 1 green bell pepper, cut into 1/4-inch slices
- 1 red bell pepper, cut into 1/4-inch-wide slices
- 1 large onion, cut into 1/4-inch-wide slices
- Freshly ground black pepper, to taste
For Guacamole:
- 4 ounces avocado (about 1 small avocado)
- Juice of 1/2 lime
- 1/4 teaspoon fine sea salt
- 2 teaspoons chopped fresh cilantro
For Assembly:
- 8 tortillas (such as Siete brand or local corn tortillas)
- 1/2 cup (2 ounces) shredded cheese (such as cheddar)
Instructions
- Prepare the Marinade: In a liquid measuring cup, whisk together the pineapple juice, grated lime zest and juice, olive oil, chopped onion, minced garlic, chili powder, cumin, oregano, smoked paprika, and 1/2 teaspoon kosher salt. Mix well to combine.
- Marinate the Chicken: Place the chicken strips in a large bowl and pour the marinade over them. Toss to coat the chicken thoroughly, cover, and refrigerate for at least 1 hour or up to overnight for best flavor.
- Preheat the Oven: Adjust an oven rack to the center position and another rack 4 to 6 inches from the broiler. Preheat the oven to 400°F (200°C). Spray a large rimmed sheet pan with cooking spray and set aside.
- Arrange Chicken and Vegetables: Remove the chicken from the marinade, shaking off excess, and place onto the prepared pan. Add the bell peppers and onion to the bowl with leftover marinade, toss to coat, and distribute the veggies evenly around the chicken on the pan. Sprinkle with the remaining 1/2 teaspoon salt and freshly ground black pepper to taste.
- Bake: Place the sheet pan on the center oven rack and bake until the chicken is almost cooked through, about 15 minutes.
- Prepare the Guacamole: While the chicken bakes, mash the avocado in a small bowl. Add the lime juice, sea salt, and chopped cilantro, then stir until smooth. Set aside.
- Broil to Finish: Switch the oven to high broil. Toss the chicken and vegetables for even cooking, move the pan to the top oven rack, and broil until the veggies are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board.
- Warm the Tortillas: Place tortillas directly on the top oven rack and broil for about 1 minute, until just warmed and lightly charred. Alternatively, char them over an open flame on the stovetop.
- Slice and Combine: Slice the cooked chicken into smaller pieces if desired, and mix with the roasted vegetables.
- Assemble Fajitas: Evenly distribute the chicken and vegetables among the 8 tortillas. Top each fajita with a dollop of guacamole and a sprinkle of shredded cheese. Serve immediately.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze for up to 2-3 months.
- Marinating the chicken overnight enhances its flavor even more.
- You can substitute chicken thighs for breasts for a juicier result.
- For spicy fajitas, add sliced jalapeños with the bell peppers.
- Use dairy-free cheese to make the recipe dairy-free.
Nutrition
- Serving Size: 2 fajitas (1/4 of recipe)
- Calories: 370
- Sugar: 5g
- Sodium: 890mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 65mg
