Sheet Pan Chicken Fajitas Recipe
This Sheet Pan Chicken Fajitas recipe features tender strips of marinated chicken and vibrant bell peppers cooked together on a hot sheet pan for a quick and flavorful meal. Marinated for hours and roasted in the oven, these fajitas are perfect for a healthy, low-carb dinner with the option to serve in tortillas or on their own.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 4 hours 33 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Chicken
- 3 large boneless, skinless chicken breasts
- 3 tablespoons fresh-squeezed lime juice
- 6 tablespoons olive oil
- 1 tablespoon Kalyn’s Taco Seasoning
- 1 teaspoon salt (or less, to taste)
Vegetables
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1 green bell pepper
- 1 small onion
For Serving (Optional)
- Low-carb tortillas
- Fresh lime pieces to squeeze on at the table
Instructions
- Trim and slice chicken: Trim chicken breasts to an even thickness. Then cut each breast lengthwise into about 4 strips. Cut those strips again lengthwise and crosswise to create thin chicken strips roughly the same length as the pepper strips.
- Prepare marinade: In a bowl, mix fresh lime juice, olive oil, Kalyn’s Taco Seasoning, and salt to create the marinade.
- Marinate chicken: Place chicken strips in a Ziploc bag, add slightly more than half the marinade, seal, and refrigerate for 4 to 8 hours to allow flavors to infuse.
- Preheat oven and sheet pan: When ready to cook, preheat oven to 425°F (220°C). Place the sheet pan inside the oven while it heats to get it hot for searing the chicken.
- Prepare vegetables: Cut the bell peppers and onion into strips. Toss them with the remaining marinade to coat evenly.
- Cook chicken initially: Place marinated chicken strips on the hot sheet pan and bake for 8 minutes.
- Drain excess liquid: Remove the sheet pan from the oven. If any liquid has accumulated from the chicken baking, drain it off or blot with paper towels to avoid sogginess.
- Add vegetables: Arrange the marinated pepper and onion strips between and around the chicken pieces on the sheet pan, aiming for a single layer for even cooking.
- Bake chicken and vegetables: Return the sheet pan to the oven and bake for about 15 minutes more, until the chicken reaches an internal temperature near 165°F (75°C) and the peppers are softened to your liking.
- Optional broiling: For extra browning, turn the oven to broil and broil the fajitas for 4 to 5 minutes until lightly browned and charred.
- Serve: Serve the fajitas warm inside low-carb tortillas or on a plate. Finish with a fresh squeeze of lime juice for brightness and flavor.
Notes
- Marinating the chicken for at least 4 hours enhances the flavor and tenderness significantly.
- If chicken releases water during baking, removing excess moisture helps prevent sogginess and promotes better browning.
- Using a hot sheet pan ensures a nice sear on the chicken strips.
- Adjust salt and taco seasoning amounts to taste depending on dietary preferences.
- Broiling at the end is optional, but adds a delicious char and caramelization to the fajitas.
- Serve with low-carb tortillas for a keto-friendly option or enjoy fajitas on their own for a lighter meal.
Find it online: https://lauracooks.com/sheet-pan-chicken-fajitas-recipe/