"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Fajitas - Sheet Pan Recipe

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This recipe for Chicken Fajitas - Sheet Pan, by , is from Sharing the Apron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Vivian Blum



2 tsp. child powder
1 tsp. ground cumin
1 tsp. ground paprika
tsp. ground coriander
Salt and freshly ground black pepper

Fajita filling

1 lbs boneless skinless chicken breasts, sliced into inch thick strips. You can use pre-sliced if available in your grocery store.
1 each: red, yellow, orange bell pepper, cored and sliced into strips (3 whole peppers in total)
1 medium yellow onion, halved and sliced from top to root
2 cloves garlic, minced (I used minced garlic from the jar and used twice as much!!)
3 tbsp. olive oil
2 tbsp fresh lime juice
3 tbsp chopped cilantro

For serving

8 taco size flour torillas
sour cream (parve if making this Kosher), avocado slices or guacamole, diced tomatoes, Mexican cheese (or Daiya parve shredded cheese). These toppings are optional, but not really.

1. Preheat oven to 400F. Spray 17x12-inch rimmed baking sheet with non-stick cooking spray.
2. For the seasoning: In a small bowl whisk together chili powder, cumin, paprika, coriander, 1 tsp salt and tsp pepper, set aside.
3. For the fajitas: spread bell peppers and yellow onion onto baking sheet.
4. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips.
5. Drizzle olive oil over the top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping.
6. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through about 25 minutes. You can test some of the larger pieces - they should be 165F in the center.
7. Wrap tortillas tightly in foil and warm in oven during the last 5 minutes of fajita filling cooking.
8. Drizzle lime juice evenly over the top of the chicken fajita filling sprinkle with cilantro and more salt to taste and toss to coat. (may not need more salt if using Kosher meat).
9. Serve filling warm in warmed tortillas with desired toppings.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour total time
Personal Notes:
Personal Notes:
I made both beef and chicken fajitas for Shabbat dinner - made my own refried beans, a delicious corn and black bean salad, shredded some iceberg lettuce, added guacamole and sour cream (parve) and a bit of pico de gallo... pretty authentic and very yummy!




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