Description
This easy sheet pan chicken fajitas recipe features tender, juicy chicken and colorful bell peppers all roasted together on one pan with homemade fajita seasoning. Ready in about 33 minutes, it’s perfect for weeknight dinners or meal prepping. Serve with warmed tortillas and your favorite toppings for a flavorful Tex-Mex meal.
Ingredients
Units
Scale
Chicken & Veggies
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2"-thick strips
- 3 bell peppers, mixed colors, cored and cut into 1/2"-wide strips
- 1 medium onion, peeled and cut into 1/2"-thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, for squeezing over finished fajitas and serving
- Fresh cilantro leaves
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to make the seasoning mix.
- Season chicken and veggies: Spread the bell peppers, onion, and chicken strips evenly over a rimmed sheet pan. Drizzle with olive oil, sprinkle the seasoning mix over everything, and toss gently to coat thoroughly. Spread the mixture out evenly across the pan. Let it rest for 10 minutes at room temperature to deepen flavors, or refrigerate up to 2 hours.
- Bake and broil: Place the sheet pan in the oven and bake for 18-20 minutes. Then switch the oven to broil and cook for an additional 2-3 minutes, until the edges of the veggies and chicken are lightly charred and browned, and the chicken reaches an internal temperature of 165°F.
- Warm tortillas: During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm.
- Garnish & serve: Remove the sheet pan from the oven and squeeze fresh lime juice over the fajitas. Sprinkle chopped cilantro on top if desired. Serve the chicken and veggies in warmed tortillas, adding optional toppings such as sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- Fajita Toppings: Add sour cream, pico de gallo, guacamole, cheese, fresh jalapeños, salsa, cilantro, lime, or hot sauce to customize your fajitas.
- Make-Ahead: Combine seasoned chicken and veggies in a freezer-safe zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Meal Prep: Store cooked fajitas in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat thawed fajitas in an air fryer or oven at 350°F, or on the stovetop or microwave until warm throughout.
- Use chicken tenders as a shortcut instead of slicing chicken breasts.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
