Description
This Honey Lime Sheet Pan Chicken Fajitas recipe is a quick and easy meal featuring tender chicken strips and colorful bell peppers marinated in a zesty honey lime sauce with aromatic spices, then roasted together on a sheet pan for effortless cleanup and maximum flavor.
Ingredients
Scale
Chicken and Vegetables
- 1.5 lb chicken breast, cut into thin strips
- 3 bell peppers, any color, sliced into thin strips
- 1 small red onion, sliced into thin strips
Marinade and Seasoning
- 3 tablespoons olive oil
- Juice of 1 lime (approx. 2 tablespoons)
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- ½ to 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ¾ teaspoon oregano
- ½ teaspoon black pepper
- ½ teaspoon sea salt (adjust to taste)
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for roasting the fajitas evenly.
- Prepare Ingredients: Cut the chicken breasts into thin strips for quick cooking. Slice the bell peppers and red onion into thin strips as well to match the chicken size and ensure even roasting.
- Marinate the Chicken and Vegetables: In a large bowl, combine the sliced chicken, peppers, and onions. Pour in the olive oil, lime juice, honey, and all the spices: garlic powder, chili powder, smoked paprika, cumin, oregano, black pepper, sea salt, and cayenne pepper if using. Toss everything together thoroughly to coat all the pieces evenly. For enhanced flavor, cover and refrigerate if marinating in advance.
- Arrange on Sheet Pan: Spread the marinated chicken and vegetable mixture evenly on a large sheet pan, making sure there’s minimal overlap so everything cooks evenly and crisps up nicely.
- Bake the Fajitas: Place the sheet pan in the preheated oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). During the last few minutes, wrap tortillas in foil and place them in the oven to warm alongside the fajitas.
- Rest and Serve: Remove the pan from the oven and let the fajitas rest for about 5 minutes. Use a paper towel to absorb any excess liquid left on the pan. Serve the fajitas hot with warmed tortillas and your favorite toppings such as sour cream, guacamole, or salsa.
Notes
- Marinating the chicken and vegetables for at least 30 minutes (or up to 24 hours) will enhance the flavors.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- Adjust the cayenne pepper to control the spice level according to your taste.
- For a gluten-free meal, serve with gluten-free tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
