Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are a quick, flavorful dinner with juicy chicken, peppers, and onions all cooked on one pan for easy cleanup.
Servings 5 Servings
Ingredients
Sheet Pan Chicken Fajitas
- 1 ½ pounds boneless skinless chicken breasts sliced into ½-inch strips
- 2 bell peppers cored and sliced
- 1 yellow onion thinly sliced
- 2 tablespoons olive oil
- juice of 1 lime
- ¼ cup fresh cilantro chopped
- 10 small flour tortillas
- optional toppings: Sour cream, avocado or guacamole, Pico de Gallo, shredded cheese
Fajita Seasoning
- 1 tablespoon chili powder
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 425°F. Lightly grease a large sheet pan with nonstick spray or oil.
- Add the sliced chicken, bell peppers, and onion to the sheet pan.
- Sprinkle the fajita seasoning over everything, then drizzle with oil. Toss well to coat evenly, then spread the mixture into a single layer.
- Bake for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Wrap tortillas in foil and place them in the oven during the last 5 minutes of cook time.
- Remove the sheet pan from the oven. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro.
- Load the chicken and veggies into warm tortillas and top with your favorite fajita fixings.
Notes
If there’s a bit of liquid on the pan after roasting, that’s totally normal—it’s just moisture released from the veggies and chicken.
Nutrition
Serving: 2Tacos | Calories: 420kcal | Carbohydrates: 36g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Fiber: 4g | Sugar: 5g
