Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are a quick and flavorful one-pan meal! Juicy chicken, vibrant peppers, and onions are tossed in fajita seasoning and roasted to perfection. Serve with warm tortillas and your favorite toppings for an easy weeknight dinner ready in just 35 minutes!
Ingredients
- 1 1/2 lbs chicken breast sliced into strips
- 3 bell peppers red, yellow, green, sliced
- 1 red onion thinly sliced
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- 8 small flour or corn tortillas
Instructions
Preheat & Prepare:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Mix the Spices:
- In a small bowl, combine chili powder, paprika, cumin, garlic powder, oregano, salt, and pepper.
Season the Chicken & Veggies:
- Place chicken strips, bell peppers, and onions on the baking sheet. Drizzle with olive oil and sprinkle the spice mix over everything. Toss until well coated.
Spread & Bake:
- Spread the mixture in an even layer. Bake for 20-25 minutes, or until the chicken is cooked through and veggies are tender.
Finish & Serve:
- Squeeze fresh lime juice over the fajitas and garnish with cilantro. Serve with warm tortillas and your favorite toppings
Notes
- Protein Options: Swap chicken for shrimp, steak, or even portobello mushrooms for a veggie version.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Low-Carb Option: Serve the fajita filling over cauliflower rice or in lettuce wraps.
- Homemade Seasoning: No fajita seasoning on hand? Use a mix of chili powder, paprika, cumin, garlic powder, onion powder, and a pinch of cayenne.