Sheet Pan Chicken Fajitas
Fast, flavorful chicken fajitas with bell peppers and onions—cooked on one pan and ready in 25 minutes.
Ingredients
- 1½ pounds boneless skinless chicken breasts sliced into ½-inch strips
- 3 bell peppers green, yellow, red, cored and sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 3 tablespoons oil vegetable or canola
- 1 lime halved
- ¼ cup fresh cilantro chopped
- 8 –10 small flour tortillas
- Desired toppings: sour cream avocado or guacamole, pico de gallo, shredded cheese
- Fajita Seasoning:
- 1 tablespoon chili powder
- 1½ teaspoons paprika
- 1½ teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper optional
- Salt and freshly ground black pepper to taste
Instructions
Prep the Ingredients
- Slice chicken, bell peppers, and onion. Lightly grease a large sheet pan and spread the vegetables evenly across it. Place chicken strips on top.
Preheat Oven
- Preheat your oven to 425°F (220°C).
Season Everything
- In a small bowl, mix all fajita seasoning ingredients. Sprinkle most of it over the chicken and the rest over the vegetables. Add minced garlic and drizzle oil over the entire pan. Toss everything to coat and spread into an even layer.
Roast
- Bake for 15–20 minutes, or until the chicken reaches 165°F internally and is fully cooked. Wrap the flour tortillas in foil and place them in the oven during the last 5 minutes to warm.
Finish & Serve
- Remove the sheet pan from the oven. Squeeze fresh lime juice over the chicken and veggies, and sprinkle with chopped cilantro. Serve warm in tortillas with your favorite toppings.