How to store leftovers?

Simply store in an air-tight container in the refrigerator for up to 3 days. You can also package for meal prep! Simply place the amount of cooked fajitas you you want in each tortilla in individual zip-top bags or wrap tightly with plastic wrap. Then store in an air-tight container with toppings and tortillas.

Can I use boneless, skinless chicken thighs instead of breast?

Absolutely you can! Cook time will be the same.

What does the sugar do?

Sugar in fajita seasoning adds a touch of sweetness, balancing the spiciness, tanginess, and savoriness of other ingredients. It can aid in caramelization, creating a more appealing appearance and richer flavor when the fajitas are cooked, especially considering we are baking these in the oven and won't get the caramelization we'd normally get using other, traditional methods.

Is this recipe spicy?

As written, it is not. The chili powder you use may contain a hint of cayenne that can give the flavor profile a little heat, but otherwise, it is on the mild side. Add cayenne for additional punch!

Can this recipe be made into steak fajitas instead?

Yes it can. Simply use thinly sliced flank or skirt steak. The cooking time will be close to the same. Just keep an eye on doneness of the steak strips for desired outcome.

Best Damn Sheet Pan Chicken Fajitas

Name: Best Damn Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts, sliced into thin strips; 1 red bell pepper, sliced into strips; 1 green bell pepper, sliced into strips; 1 medium onion, sliced; 1 tbs olive oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; ¼ tsp sugar; ¼ tsp cayenne (optional); Tortillas, for serving

Description

When it comes to quick and easy weeknight dinners, sheet pan chicken fajitas are the perfect solution. All the classic flavors of chicken fajitas come together with minimal prep and clean up on one sheet pan for an easy, family-friendly meal.

Ingredients

1 pound boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 medium onion, sliced
1 tbs olive oil
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp kosher salt
¼ tsp sugar
¼ tsp cayenne (optional)
Tortillas, for serving

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Instructions

Preheat oven to 400°(F)
In a large mixing bowl, combine the chicken strips, sliced peppers, and onion. Drizzle the olive oil over the mixture, and then add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Use your hands to mix everything together well, making sure that the chicken and vegetables are coated in the spices.
Spread the chicken and vegetable mixture out in a single layer on a large baking sheet. Make sure that the pieces are not too crowded together, so that they cook evenly.
Bake the fajita mixture in the preheated oven at 400°(F) for 18-20 minutes, or until the chicken is cooked through (165°F internal temp) and the vegetables are tender.
Serve the chicken and vegetable mixture on warm tortillas with toppings (salsa, sour cream, guac, cheese, etc.)

Prep Time: 15 min
Cook Time: 20 min
Category: Dinner
Method: Oven
Cuisine: Mexican