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Easy Sheet Pan Fajitas Recipe with Zesty Cilantro Lime Rice

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A quick and easy sheet pan fajitas recipe featuring juicy chicken, crisp veggies, and bright cilantro lime rice, perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced thin
  • 3 medium bell peppers (mixed colors: red, yellow, green), sliced into strips
  • 1 large yellow or white onion, sliced into thin wedges
  • 2 tablespoons olive oil
  • 2 tablespoons fajita seasoning (blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper)
  • Juice of 1 lime
  • Salt and freshly ground black pepper, to taste
  • 1 cup long grain white rice (jasmine recommended)
  • 2 cups water or low-sodium chicken broth
  • 1/3 cup fresh cilantro, chopped
  • Juice of 1 lime (for rice)
  • 1 tablespoon olive oil or unsalted butter
  • 1 small clove garlic, minced (optional)
  • Salt, to taste
  • Optional toppings: warm flour or corn tortillas, sour cream or Greek yogurt, fresh avocado slices or guacamole, shredded cheese (cheddar or Monterey Jack), pickled or fresh sliced jalapeños

Instructions

  1. Preheat oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat.
  2. Slice chicken breasts into 1/2 inch thick strips. Slice bell peppers and onion into similar-sized strips or wedges.
  3. In a large bowl, combine olive oil, fajita seasoning, lime juice, salt, and pepper. Toss chicken strips in the mixture until well coated.
  4. Add sliced bell peppers and onions to the bowl and toss gently to coat evenly.
  5. Carefully remove the hot baking sheet from the oven and spread the chicken and veggies in a single layer without overcrowding.
  6. Roast for 20-25 minutes, flipping chicken and tossing veggies halfway through (around 12 minutes), until chicken reaches 165°F (74°C) and veggies are slightly charred but crisp.
  7. Meanwhile, rinse rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, water or broth, minced garlic, and a pinch of salt. Bring to a boil over medium-high heat.
  8. Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid.
  9. Remove rice from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in olive oil or butter, lime juice, and chopped cilantro. Adjust salt to taste.
  10. Serve fajitas hot over cilantro lime rice or separately with warm tortillas and desired toppings.

Notes

Preheat the baking sheet to get a nice sear on the chicken and veggies. Avoid overcrowding the pan to prevent steaming. Rinse rice well to remove excess starch for fluffy texture. Prep chicken and veggies ahead and refrigerate if desired, bringing to room temperature before roasting. For vegetarian option, substitute chicken with mushrooms, zucchini, and black beans. Adjust cooking times for different proteins like shrimp or steak.

Nutrition

Keywords: sheet pan fajitas, cilantro lime rice, easy dinner, chicken fajitas, quick recipe, healthy fajitas, weeknight meal, Mexican cuisine

Find it online: https://flurpchef.com/easy-sheet-pan-fajitas-recipe-with-zesty-cilantro-lime-rice-perfect-for-dinner/