Sheet Pan Chicken Fajitas
These easy sheet pan chicken fajitas are a quick one-pan dinner packed with juicy chicken, roasted peppers, and bold fajita seasoning. Ready in 30 minutes with minimal cleanup, this recipe is perfect for busy weeknights.
Ingredients
For the Chicken Fajitas
- 1 ½ lbs boneless skinless chicken breasts or thighs, thinly sliced
- 3 bell peppers mixed colors, sliced
- 1 large red onion sliced
- 2 tbsp olive oil
- 1 tbsp fresh lime juice
Fajita Seasoning
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For Serving (Optional)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
- Prepare ingredients: Place sliced chicken, peppers, and onion in a large bowl.
- Season: Add olive oil, lime juice, and all seasoning. Toss until everything is evenly coated.
- Arrange on pan: Spread the mixture in a single layer on the sheet pan. Avoid overcrowding.
- Roast: Bake for 18–22 minutes, stirring halfway through, until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
- Optional broil: Broil for 2–3 minutes for extra char and caramelization.
- Serve: Spoon into warm tortillas and add your favorite toppings. Serve immediately.
Notes
- Slice chicken and vegetables evenly to ensure uniform cooking.
- Don’t overcrowd the pan or the ingredients will steam instead of roast.
- For extra flavor, marinate the chicken for up to 30 minutes before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for 3–4 days.
Nutrition
Calories: 320kcalCarbohydrates: 12gProtein: 34gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 420mgPotassium: 780mgFiber: 3gSugar: 6g
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