Description
A quick and flavorful sheet pan chicken fajitas recipe ready in 25 minutes, perfect for busy weeknights with minimal cleanup and flexible ingredients.
Ingredients
Scale
- 1 pound (450g) chicken breasts, thinly sliced
- 3 medium bell peppers (red, yellow, green), sliced into strips (about 450g)
- 1 large yellow onion, sliced into strips (about 150g)
- 3 tablespoons (45ml) olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika preferred)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime (about 2 tablespoons)
- 8 small soft flour tortillas (about 240g)
- Optional toppings: sour cream, sliced avocado, chopped cilantro, shredded cheese, salsa
Instructions
- Slice chicken breasts into thin strips about ¼ to ½ inch thick. Slice bell peppers and onion into strips. Toss chicken and veggies into a large bowl.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Drizzle olive oil over chicken and veggies, then sprinkle seasoning mix on top. Toss thoroughly to coat evenly.
- Spread chicken and vegetables in a single layer on a large rimmed baking sheet, ensuring they have space to roast and not steam.
- Preheat oven to 425°F (220°C). Roast the sheet pan for about 15 minutes, stirring halfway through for even cooking. Chicken should be cooked through and veggies tender but slightly crisp.
- Remove from oven and drizzle fresh lime juice over the fajitas. Toss to combine.
- While fajitas roast, warm tortillas wrapped in foil in the oven for the last 5 minutes or heat quickly in a dry skillet. Serve chicken and veggies hot with desired toppings.
Notes
Thin slicing chicken and veggies ensures quick, even cooking and juicy results. Use fresh lime juice for best flavor. Avoid overcrowding the pan to prevent steaming. Leftovers reheat best in a skillet with a splash of water. For gluten-free, swap flour tortillas for corn tortillas or lettuce wraps. Optional toppings add extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (includes
- Calories: 350
- Sodium: 550
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 3
- Protein: 35
Keywords: sheet pan chicken fajitas, easy chicken fajitas, quick dinner, one pan meal, weeknight dinner, healthy fajitas