Description
These Easy Sheet Pan Chicken Fajitas are a fast, flavorful one-pan meal featuring seasoned chicken, bell peppers, and onions roasted to perfection. Ready in just 30 minutes, it’s the perfect weeknight dinner that’s healthy, customizable, and clean-up friendly!
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 8 small flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese
Instructions
- Preheat oven to 400°F (200°C).
- Place sliced chicken, bell peppers, and onions on a large sheet pan.
- In a small bowl, whisk olive oil, chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Drizzle over chicken and veggies, toss to coat evenly.
- Spread mixture in a single layer. Bake for 20–25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.
- Squeeze fresh lime juice over the cooked fajita mix and sprinkle with chopped cilantro.
- Warm tortillas and serve chicken and vegetables with desired toppings.
Notes
- Swap chicken for shrimp or sliced steak for variety.
- Make it vegetarian with portobello mushrooms or tofu.
- Add cayenne or jalapeños for more heat.
- Serve over lettuce or cauliflower rice for a low-carb version.
- Prepare chicken and vegetables ahead of time to speed up dinner prep.
