Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
Ingredients
For the Fajitas
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 1 red onion, medium, sliced into 1/4-inch strips
- 2 tablespoons olive oil
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 8 flour tortillas, small (6-inch)
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, as needed, for serving
- 1/2 cup guacamole, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the chicken strips, bell pepper strips, and red onion strips.
⏱️ 5 min
- 3
In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
⏱️ 2 min
- 4
Drizzle the olive oil over the chicken and vegetables in the large bowl. Toss gently to coat everything evenly.
⏱️ 1 min
- 5
Sprinkle the fajita seasoning mixture over the chicken and vegetables. Toss again until everything is well coated with the spices.
⏱️ 2 min
- 6
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan for even cooking.
⏱️ 1 min
- 7
Bake for 20-25 minutes, stirring the mixture halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp. The edges should be slightly caramelized.
⏱️ 25 min•🌡️ 400
- 8
While the fajitas are baking, warm the flour tortillas according to package directions. This can be done in a microwave, oven, or a dry skillet.
⏱️ 5 min
- 9
Remove the sheet pan from the oven. Serve the chicken and vegetable mixture immediately with warm tortillas, fresh lime wedges, chopped cilantro, sour cream, and guacamole.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Fajitas
Ingredients
For the Fajitas
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, any color, cored, seeded, and sliced into 1/4-inch strips
- 1 red onion, medium, sliced into 1/4-inch strips
- 2 tablespoons olive oil
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving
- 8 flour tortillas, small (6-inch)
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 cup sour cream, as needed, for serving
- 1/2 cup guacamole, as needed, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the chicken strips, bell pepper strips, and red onion strips.
⏱️ 5 min - 3
In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper.
⏱️ 2 min - 4
Drizzle the olive oil over the chicken and vegetables in the large bowl. Toss gently to coat everything evenly.
⏱️ 1 min - 5
Sprinkle the fajita seasoning mixture over the chicken and vegetables. Toss again until everything is well coated with the spices.
⏱️ 2 min - 6
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan for even cooking.
⏱️ 1 min - 7
Bake for 20-25 minutes, stirring the mixture halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp. The edges should be slightly caramelized.
⏱️ 25 min•🌡️ 400 - 8
While the fajitas are baking, warm the flour tortillas according to package directions. This can be done in a microwave, oven, or a dry skillet.
⏱️ 5 min - 9
Remove the sheet pan from the oven. Serve the chicken and vegetable mixture immediately with warm tortillas, fresh lime wedges, chopped cilantro, sour cream, and guacamole.
⏱️ 5 min