These Easy Sheet Pan Chicken Fajitas are a quick, flavorful, and healthy meal made with juicy seasoned chicken, bell peppers, onions, and fajita seasoning, all roasted on a single pan for easy cleanup. Perfect for busy weeknights!
1 1/2lbsboneless, skinless chicken breasts or thighs, sliced into strips
3countbell peppers (red, yellow, green), sliced
1largeonion, sliced
2tbspolive oil
1eachlime, juiced
8counttortillas (flour or corn)
1 1/2tspchili powder
1tspcumin
1tspsmoked paprika
1tspgarlic powder
1tsponion powder
1/2tspsalt
1/2tspblack pepper
1/4tspred pepper flakes (optional)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
In a large mixing bowl, toss the sliced chicken, bell peppers, and onions with olive oil, lime juice, and fajita seasoning until evenly coated.
Spread the seasoned chicken and veggies evenly on the baking sheet in a single layer.
Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through (internal temp 165°F/75°C) and the veggies are tender.
Broil for 2-3 minutes for a charred, smoky finish, if desired.
While the fajitas roast, warm the tortillas in a dry skillet over medium heat for 30 seconds per side or wrap them in foil and bake.
Once the chicken and veggies are done, assemble the fajitas by placing the roasted chicken and veggies in warm tortillas. Top with fresh cilantro, sour cream, guacamole, or shredded cheese as desired.
Serve with extra lime wedges for squeezing over the top.