Description
These Sheet Pan Chicken Fajitas are a quick, colorful, and flavorful weeknight dinner tender chicken, bell peppers, and onions roasted together and served with warm tortillas and your favorite toppings.
Ingredients
1 1/2 lbs boneless, skinless chicken breasts, sliced into thin strips
3 bell peppers (red, yellow, green), sliced
1 large red onion, sliced
3 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
8 small flour or corn tortillas
Optional toppings: sour cream, salsa, guacamole, shredded cheese, chopped cilantro
Instructions
1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
3. Add sliced chicken, peppers, and onion to the bowl. Toss well to coat evenly.
4. Spread everything in an even layer on the prepared sheet pan.
5. Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
6. Squeeze fresh lime juice over the fajita mixture before serving.
7. Serve immediately with warm tortillas and your favorite toppings.
Notes
Cut the chicken and vegetables into similar-sized strips for even cooking.
Add a pinch of cayenne for extra heat.
To make it low-carb, serve over lettuce or cauliflower rice instead of tortillas.
Leftovers store well in the fridge for up to 3 days reheat in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving with 2 tortillas
- Calories: 390
- Sugar: 6
- Sodium: 580
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 34
- Cholesterol: 95
Keywords: sheet pan chicken fajitas, easy fajita recipe, healthy dinner, mexican chicken, weeknight meal