Sheet Pan Chicken Fajitas

Ingredients

• 1 lb Chicken Breast (skinless, boneless, sliced into long strips)
• 1 lb Lamb Shoulder (trimmed and sliced into long strips)
• 1 Red Bell Pepper (seeded and sliced into strips)
• 1 Green Bell Pepper (seeded and sliced into strips)
• 1 medium Yellow Onion (peeled and sliced into strips)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 1 Tbsp Apple Cider Vinegar
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt (preferably kosher)
• 0.25 tsp Black Pepper (freshly ground)
• 2 Tbsp Lime Juice (freshly squeezed from about 1 lime)
• 2 Tbsp Fresh Cilantro (chopped)
• 8 Flour Tortillas (8‑inch size, warmed before serving)
• 2 cups Cooked White Rice (optional side)
• 1 cup Canned Black Beans (drained and rinsed, optional side)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the ingredients.

   Time: PT5M

   Temperature: 425°F

2. Slice Meats and Vegetables

   Trim any excess fat from the lamb and slice both the lamb and chicken breasts into long, uniform strips. Core and slice the red and green bell peppers and slice the onion into similar strips.

   Time: PT10M

3. Make Seasoning and Toss

   In a large mixing bowl combine olive oil, apple cider vinegar, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the sliced chicken, lamb, bell peppers, and onion. Toss everything together until the meat and veg are evenly coated.

   Time: PT5M

4. Arrange on Sheet Pan

   Transfer the seasoned mixture onto a large sheet pan, spreading it out in a single, even layer so the pieces are not crowded.

   Time: PT2M

5. Bake Fajita Mix

   Place the sheet pan in the preheated oven and bake for 20 minutes, stirring once halfway through to ensure even browning.

   Time: PT20M

   Temperature: 425°F

6. Add Fresh Lime and Cilantro

   Remove the pan from the oven, drizzle the lime juice over the hot mixture, and sprinkle the chopped cilantro. Toss gently to combine.

   Time: PT2M

7. Warm Tortillas

   While the fajita mix rests, warm the tortillas. You can heat them in a dry skillet for 30 seconds per side, or wrap them in foil and place in the oven for 5 minutes.

   Time: PT5M

8. Serve

   Spoon the hot lamb‑chicken mixture onto each warm tortilla. Serve with optional rice and black beans on the side, or roll them up as tacos.

   Time: PT0M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

55 g

Fat

30 g

Fiber

6 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast strips
• Instead of Lamb Shoulder: Beef sirloin strips, Pork tenderloin strips
• Instead of Red Bell Pepper: Green or yellow bell pepper
• Instead of Green Bell Pepper: Red or yellow bell pepper
• Instead of Yellow Onion: White onion
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Apple Cider Vinegar: White wine vinegar, Lime juice
• Instead of Chili Powder: Paprika + cayenne blend
• Instead of Ground Cumin: Coriander powder
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced fresh onion (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Lime Juice: Lemon juice
• Instead of Fresh Cilantro: Parsley
• Instead of Flour Tortillas: Corn tortillas for gluten‑free
• Instead of Cooked White Rice: Brown rice, Cauliflower rice
• Instead of Canned Black Beans: Pinto beans

Equipment Needed

• Large Sheet Pan
• Mixing Bowl
• Tongs
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Oven
• Skillet (optional for tortillas) (optional)

Critical Steps — Do Not Skip

• Preheat the oven to a high temperature (425°F) to achieve a quick char.
• Spread the meat and vegetables in a single layer on the sheet pan; overcrowding will steam rather than sear.
• Bake for the full 20 minutes, stirring halfway, until the edges are lightly caramelized.

Chef Tips from the Video

• Add a pinch of smoked chipotle powder for extra heat.
• Finish with a drizzle of avocado crema for richness.
• For a smoky flavor, use a cast‑iron skillet instead of a sheet pan.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion the cooked meat mixture into freezer bags; freeze up to 2 months. Reheat gently in a skillet.

Room temperature: Tortillas can be kept at room temperature in a sealed bag for 2 days.

Make-Ahead Tips

• Season the meat and vegetables up to 12 hours ahead and refrigerate; this deepens flavor.
• Pre‑slice all vegetables and store them in a sealed container with a splash of water to keep crisp.

Frequently Asked Questions