Easy Sheet Pan Jerk Chicken Fajitas | Oven-Roasted Yum
Make these Easy Sheet Pan Jerk Chicken Fajitas with bold Caribbean spices, roasted veggies, and juicy chicken for a quick, flavorful weeknight dinner.
Servings 4 servings
Calories: 298kcal
Ingredients
- 1 ½ pound boneless, skinless chicken breasts butterflied to an even ½-inch thickness
- 2 tablespoon jerk seasoning
- 2 tablespoon olive oil divided
- 2 medium bell peppers (any color), sliced ½-inch thick
- 1 large white onion sliced ½-inch thick
- kosher salt and black pepper
- Warm tortillas for serving
Equipment
Instructions
- Season Chicken – Rub butterflied breasts with 1 tablespoon olive oil and the jerk seasoning; let stand while the oven heats.
- Pre-Roast Veggies – Heat oven to 475 °F. On a rimmed sheet tray toss peppers and onion with the remaining 1 Tbsp oil, salt and pepper. Spread in a single layer and roast 6–7 minutes, just until the edges start to caramelize.
- Add Chicken, Finish Roasting – Lay the jerk-seasoned chicken directly over the hot vegetables. Return the tray to the oven and roast 10–12 minutes, flipping once, until the thickest part of each breast reaches 165 °F.
- Rest & Slice – Transfer chicken to a board; rest 5 minutes, then slice cross-grain into ½-inch strips.
- Build Platter – Arrange sliced chicken back on the board, layering peppers and onions over and around for that fajita “stack” or layered.
- Serve – Bring the board to the table with warm tortillas, lime wedges, and your favourite toppings.
Video
Notes
Why 475 °F Keeps Chicken Juicy
The higher heat sears the exterior quickly, shortens oven time and lets the chicken reach 165 °F before moisture has a chance to evaporate—so you get charred veggies and extra-moist meat.Nutrition
Calories: 298kcal | Carbohydrates: 9g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 267mg | Potassium: 888mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3101IU | Vitamin C: 81mg | Calcium: 35mg | Iron: 2mg
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