Description
This Easy Sheet Pan Chicken Fajitas recipe is a quick and flavorful meal perfect for busy weeknights. Juicy chicken strips and colorful bell peppers are seasoned with a delicious blend of spices, then roasted together on a single sheet pan for minimal cleanup. Ready in just 30 minutes, these fajitas are served with warm tortillas and your favorite toppings like sour cream, guacamole, and shredded cheese for a satisfying Tex-Mex dinner everyone will love.
Ingredients
Scale
Protein & Vegetables
- 2 lbs chicken breasts, sliced into ¼-inch strips
- 3 bell peppers (red, yellow, and green), sliced into strips
- 2 large onions, sliced
Seasonings & Oils
- 3 tablespoons olive oil
- 2 limes, juiced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
To Serve
- 16–18 small flour or corn tortillas
- Fresh cilantro, chopped
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
- Lime wedges
Instructions
- Prep Ingredients: Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easy cleanup. Slice the chicken breasts into ¼-inch strips. Slice the bell peppers and onions into even strips for uniform cooking.
- Mix Seasonings: In a small bowl, combine chili powder, ground cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper to create your fajita seasoning mix.
- Season and Arrange: Place the sliced chicken, bell peppers, and onions onto the prepared sheet pan. Drizzle olive oil and lime juice evenly over the ingredients. Sprinkle the seasoning mixture on top, then toss everything together using your hands or tongs to coat all the pieces evenly. Spread the chicken and vegetables out in a single layer without overlapping for even roasting.
- Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes. Stir the mixture halfway through cooking to ensure even roasting. Continue cooking until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). For extra char and flavor, you can broil the sheet pan for an additional 2-3 minutes at the end.
- Serve: Warm your tortillas either in the oven wrapped in foil or on a skillet. Assemble your fajitas by adding the roasted chicken and vegetables to each tortilla. Top with fresh cilantro, sour cream, guacamole, pico de gallo, shredded cheese, and a squeeze of fresh lime juice. Serve immediately and enjoy your delicious sheet pan chicken fajitas!
Notes
- You can use either flour or corn tortillas based on your preference or dietary needs.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the seasoning mix.
- Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven or skillet to keep the chicken juicy and the vegetables crisp.
- Optional toppings can be customized to taste, such as adding sliced avocado, hot sauce, or pickled onions.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: chicken fajitas, sheet pan fajitas, easy chicken fajitas, baked fajitas, Mexican chicken recipe, quick dinner ideas
