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–+ servings

Sheet Pan Fajita Chicken with Cilantro Butter

Tender spiced chicken strips, trio bell peppers, and caramelized red onions roasted on a single sheet pan in 25 minutes, finished with a luscious drizzle of melted cilantro lime garlic butter.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

Fajita Chicken & Vegetables
  • 1.5 lbs boneless skinless chicken breasts sliced into 1/2-inch thin strips
  • 1 large red bell pepper cored and cut into 1/4-inch strips
  • 1 large yellow bell pepper cored and cut into 1/4-inch strips
  • 1 large green bell pepper cored and cut into 1/4-inch strips
  • 1 medium red onion halved and thinly sliced into half-moons
  • 2 tbsp extra-virgin olive oil for coating sheet pan ingredients
Signature Homemade Fajita Seasoning
  • 1 tbsp chili powder mild Mexican or ancho style
  • 1.5 tsp ground cumin earthy and freshly ground
  • 1 tsp smoked paprika for deep rustic campfire char flavor
  • 1 tsp garlic powder granulated or fine powder
  • 1/2 tsp onion powder savory aromatic foundation
  • 1 tsp fine sea salt or kosher salt to taste
  • 1/2 tsp freshly cracked black pepper coarsely ground
Zesty Cilantro Garlic Finishing Butter
  • 3 tbsp unsalted butter melted warm
  • 2 cloves fresh garlic finely grated or minced
  • 1/4 cup fresh cilantro leaves finely chopped
  • 1 tbsp fresh lime juice plus extra wedges for serving

Method
 

Sheet Pan Fajita Preparation
  1. Preheat your oven to 425°F (220°C). Position a rack in the upper third of the oven. Line a large heavy-rimmed baking sheet (18x13 half-sheet pan) with parchment paper or heavy-duty foil lightly misted with olive oil for effortless cleanup.
  2. In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper until completely blended.
  3. Slice the chicken breasts across the grain into 1/2-inch strips. Core and slice the red, yellow, and green bell peppers and red onion into uniform strips. Place chicken and vegetables directly onto the prepared sheet pan.
  4. Drizzle with 2 tablespoons of extra-virgin olive oil and scatter the homemade fajita seasoning evenly over everything. Using tongs or clean hands, toss thoroughly until every strip is coated in spices and oil. Spread everything into a single, uncrowded layer across the pan.
  5. Roast at 425°F for 18 to 20 minutes until the chicken is tender and cooked through to 165°F. For sensational blistered edges, switch your oven broiler to HIGH for the final 2 to 3 minutes, watching closely until the chicken develops golden-charred tips and peppers are blistered.
  6. While the pan roasts, melt butter in a small ramekin and stir in grated garlic, chopped fresh cilantro, and lime juice. As soon as the sheet pan emerges sizzling from the oven, immediately drizzle this warm cilantro butter all over the chicken and peppers. Toss gently to coat and serve immediately with warm tortillas!

Nutrition

Serving: 1gCalories: 325kcalCarbohydrates: 12gProtein: 38gFat: 14gSaturated Fat: 5gCholesterol: 110mgSodium: 640mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 65IUVitamin C: 145mgCalcium: 42mgIron: 15mg

Notes

Chef Secret: High oven heat (425°F) combined with a quick 2-minute high-broil finish delivers authentic smoky charred edges without drying out the tender chicken breast cutlets. Always finish with warm cilantro butter while the pan is piping hot!

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