Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds chicken breast, boneless, skinless, sliced into 1/2-inch strips
- 3 bell peppers, any color, cored and sliced into strips
- 1 red onion, sliced into thin strips
- 2 tablespoons olive oil
- 1 lime, for juicing after cooking
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 12 flour tortillas, warmed
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- lime wedges, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. If you don't have a large enough pan to spread everything in a single layer, prepare two sheet pans.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, combine all the fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well until thoroughly combined.
⏱️ 3 min
- 3
In a large mixing bowl, combine the sliced chicken breast, bell peppers, and red onion. Drizzle with the olive oil and toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Sprinkle the prepared fajita seasoning mixture over the chicken and vegetables in the large bowl. Toss thoroughly again, ensuring that all pieces are well coated with the seasoning.
⏱️ 3 min
- 5
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan(s). It's crucial not to overcrowd the pan, as this will steam the ingredients instead of roasting them, preventing proper browning.
⏱️ 2 min
- 6
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp with slightly charred edges. For even cooking and browning, stir the mixture halfway through the baking time.
⏱️ 25 min•🌡️ 400
- 7
Once cooked, carefully remove the sheet pan from the oven. Squeeze the juice of one fresh lime directly over the hot fajitas. This adds a bright, zesty finish.
⏱️ 2 min
- 8
Serve the sheet pan chicken fajitas immediately with warm flour tortillas and your favorite toppings, such as sour cream, salsa, sliced avocado, and a sprinkle of fresh chopped cilantro. Offer extra lime wedges on the side for those who want more zest.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Fajitas
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds chicken breast, boneless, skinless, sliced into 1/2-inch strips
- 3 bell peppers, any color, cored and sliced into strips
- 1 red onion, sliced into thin strips
- 2 tablespoons olive oil
- 1 lime, for juicing after cooking
For the Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 12 flour tortillas, warmed
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 avocado, sliced or diced
- 1/4 cup fresh cilantro, chopped, for garnish
- lime wedges, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup. If you don't have a large enough pan to spread everything in a single layer, prepare two sheet pans.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, combine all the fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper. Mix well until thoroughly combined.
⏱️ 3 min - 3
In a large mixing bowl, combine the sliced chicken breast, bell peppers, and red onion. Drizzle with the olive oil and toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Sprinkle the prepared fajita seasoning mixture over the chicken and vegetables in the large bowl. Toss thoroughly again, ensuring that all pieces are well coated with the seasoning.
⏱️ 3 min - 5
Spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan(s). It's crucial not to overcrowd the pan, as this will steam the ingredients instead of roasting them, preventing proper browning.
⏱️ 2 min - 6
Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender-crisp with slightly charred edges. For even cooking and browning, stir the mixture halfway through the baking time.
⏱️ 25 min•🌡️ 400 - 7
Once cooked, carefully remove the sheet pan from the oven. Squeeze the juice of one fresh lime directly over the hot fajitas. This adds a bright, zesty finish.
⏱️ 2 min - 8
Serve the sheet pan chicken fajitas immediately with warm flour tortillas and your favorite toppings, such as sour cream, salsa, sliced avocado, and a sprinkle of fresh chopped cilantro. Offer extra lime wedges on the side for those who want more zest.
⏱️ 2 min