Sheet Pan Chicken Fajitas with Roasted Vegetables
One-pan chicken fajitas with roasted bell peppers, onion, and corn. Chicken breasts are coated with a cumin-chili spice blend and baked until tender. Serve with warm tortillas, rice, salsa, sour cream, beans, cheese, and guacamole for a complete meal.
Ingredients
- 2 red bell peppers, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 cup frozen corn
- 1 ½ Tablespoon olive oil
- salt, to taste(optional)
- pepper, to taste(optional)
- 1 Tablespoon chili powder
- 4 garlic cloves, minced
- 2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper, freshly ground
- 2 Tablespoon vegetable oil
- 3 boneless skinless chicken breasts
- tortillas(optional)
- rice(optional)
- salsa(optional)
- sour cream(optional)
- beans(optional)
- cheese(optional)
- guacamole(optional)
Instructions
- 1
Preheat oven to 425 degrees
- 2
Line a large baking sheet with parchment paper
- 3
Place red bell peppers, yellow bell pepper, red onion, and corn on the sheet
- 4
Drizzle vegetables with olive oil and season with salt and pepper
- 5
Mix vegetables with oil and push to the sides, clearing space in the middle
- 6
Place chicken breasts in the cleared center area
- 7
Whisk together chili powder, garlic, salt, cumin, oregano, and black pepper in a small bowl
- 8
Whisk vegetable oil into the spice mixture
- 9
Spoon marinade evenly over chicken, coating the top surface
- 10
Bake for 25 minutes or until chicken and vegetables are cooked through
- 11
Remove from oven, cover with foil, and let rest for 10 minutes
- 12
Slice chicken and serve with tortillas, rice, salsa, sour cream, beans, and cheese
Tips
Pat chicken dry before coating for better spice adhesion
Do not skip the 10-minute rest to allow juices to redistribute and keep meat moist
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a sheet pan at 350 degrees until warmed through.
Prep vegetables and make spice marinade up to 8 hours ahead. Store covered separately. Assemble and bake when ready to serve.
Warm tortillas and set out all toppings in separate bowls. Let diners assemble their own fajitas.
Common Mistakes
Do not overcrowd the sheet pan; give vegetables and chicken space or they will steam rather than roast
Do not skip the rest period; this allows the chicken to retain moisture