Description
These Sheet Pan Chicken Fajitas are an easy and delicious dinner option featuring seasoned chicken breasts and colorful bell peppers roasted together on one pan. Served warm in flour tortillas with fresh lime, cilantro, and your favorite toppings, this recipe delivers vibrant Tex-Mex flavors with minimal cleanup.
Ingredients
Units
Scale
Protein and Vegetables
- 1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
- 3 bell peppers (green, yellow, and red), cored and sliced into strips
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
Seasonings and Oils
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
Finish and Serve
- 1 lime
- 1/4 cup fresh cilantro, chopped
- 8-10 small flour tortillas
- Desired fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Instructions
- Prepare the Pan and Ingredients: Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken breasts and vegetables into strips. Arrange the bell peppers and onion evenly on the pan, then place the chicken strips on top.
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure a hot environment for roasting.
- Mix Seasonings and Apply: In a small bowl, combine chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and black pepper. Sprinkle the majority of the seasoning mix across the chicken and a portion over the vegetables. Scatter the minced garlic over the chicken and drizzle 3 tablespoons of olive oil over everything. Toss gently to coat everything evenly, then spread the ingredients into an even layer on the sheet pan.
- Roast the Fajitas: Place the sheet pan in the preheated oven and roast for 15-20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F). Wrap the flour tortillas in foil and add them to the oven during the last 5 minutes to warm.
- Finish and Serve: Remove the pan from the oven. Squeeze fresh lime juice over the cooked chicken and vegetables, then sprinkle with chopped cilantro. Serve the mixture in the warm tortillas and add your preferred fajita toppings such as sour cream, avocado, pico de gallo, or shredded cheese.
Notes
- This recipe is incredibly simple yet full of flavor — perfect for a quick weeknight dinner.
- Using a sheet pan makes cleanup easy and allows the vegetables to roast evenly alongside the chicken.
- Feel free to customize the fajita toppings to suit your preferences or dietary needs.
- Testing the chicken with a meat thermometer ensures perfectly cooked, juicy chicken every time.
Nutrition
- Serving Size: 1 serving
- Calories: 424
- Sugar: 6 g
- Sodium: 519 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 87 mg
