Description
Sheet pan chicken fajitas deliver maximum flavor with minimal cleanup, perfect for hectic weeknight dinners when your family craves something delicious and fast. Sizzling peppers, tender chicken, and warm tortillas come together in one simple pan, making dinner a breeze from start to finish.
Ingredients
Scale
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 3 bell peppers
- 1 large red onion
- 8 small flour or corn tortillas
Seasoning Ingredients:
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
Optional Toppings:
- Fresh cilantro
- 1 sliced avocado
- Guacamole
- Salsa
- Pico de gallo
- Sour cream
- Greek yogurt
- Shredded cheese
Instructions
- Heat oven to 400°F (200°C). Protect your sheet pan with parchment paper or a light spray of cooking oil.
- Cut 2 pounds chicken breasts into uniform ¼-inch strips. Slice 3 bell peppers and 1 red onion into equally thin strips.
- Combine 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon salt, and ¼ teaspoon black pepper in a small mixing bowl.
- Arrange chicken and vegetables across sheet pan. Drizzle 3 tablespoons olive oil over ingredients. Sprinkle entire seasoning mixture across surface. Toss everything to ensure complete coating.
- Spread ingredients into single layer without overcrowding. Separate pieces to allow maximum heat circulation.
- Roast in preheated oven for 20-25 minutes, stirring ingredients halfway through cooking time. Check chicken reaches internal temperature of 165°F (74°C).
- Remove sheet pan from oven. Squeeze juice from 1 whole lime across cooked fajita mixture.
- Warm 8 tortillas in oven or skillet for 2-3 minutes. Fill tortillas with hot chicken and vegetable mixture.
- Garnish with fresh cilantro, sliced avocado, salsa, or shredded cheese according to personal preference.
Notes
- Pat chicken dry before seasoning to help spices stick and create a better sear.
- Use parchment paper for easy cleanup and to prevent sticking on the sheet pan.
- Slice vegetables uniformly so they cook evenly and don’t burn at the edges.
- For a low-carb version, serve the fajita mixture over cauliflower rice or wrapped in lettuce leaves instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 371 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 17 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 12.6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 85 mg