Sheet Pan Chicken Fajitas

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I can always count on this sheet pan chicken fajitas for an easy, flavorful, and healthy dinner! Watch the video below to see how I make it in my kitchen!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Keyword: Chicken breast recipes, Chicken Fajitas, Fajita Recipe, Mexican Recipes, Sheet pan meal

Servings: servings

Author: Lisa Bryan

Equipment

Heavy Duty Baking Sheet

Ingredients

For the sheet pan chicken fajitas

1 ½ pounds boneless skinless chicken breasts sliced into thin strips against the grain
3 bell peppers sliced into thin strips (any color works!)
1 medium yellow onion thinly sliced
2 tablespoons extra virgin olive oil

For the fajita seasoning

½ tablespoon chili powder
½ tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For serving

your favorite tortillas and fajita toppings (guacamole, pico de gallo, sour cream, queso fresco, lime wedges, and fresh cilantro)

US - Metric

Instructions

Make the fajita seasoning. Preheat oven to 425°F (220°C). In a small bowl, stir together the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
Season the chicken and veggies. Add the sliced chicken, sliced bell peppers, sliced onions, oil, and fajita seasoning mix to a large mixing bowl. Toss to combine.
Bake the chicken fajitas. Spread the seasoned chicken and veggies out on a rimmed baking sheet. Bake for 15 to 20 minutes, or until the chicken is cooked through.
Serve. Top a portion of the chicken fajitas on a tortilla and garnish with a squeeze of fresh lime juice plus your favorite toppings.

Video

Notes

This makes about 6 servings of 2 fajitas each (so 12 total fajitas).
Any leftovers can be stored in the fridge for 4 to 5 days or in the freezer for up to 3 months. Just thaw it in the refrigerator the night before, then quickly reheat it in the microwave.

Nutrition