These Sheet Pan Chicken Fajitas are a quick, flavorful, and healthy meal that comes together in just 30 minutes! Juicy seasoned chicken, tender peppers, and onions are roasted to perfection on a single sheet pan, making cleanup a breeze. Serve with warm tortillas and your favorite toppings for a delicious Tex-Mex dinner!
1 1/2lbsboneless, skinless chicken breasts or thighs (sliced into thin strips)
3bell peppers (red, yellow, green) (sliced into strips)
1largered onion (sliced into strips)
2tbspolive oil
1lime (juiced, plus extra wedges for serving)
1 1/2tspchili powder
1tspcumin
1tspsmoked paprika (or regular paprika)
1tspgarlic powder
1tsponion powder
1/2tspsalt (adjust to taste)
1/2tspblack pepper
1/4tspcayenne pepper (optional, for heat)
flour or corn tortillas (warmed)
fresh cilantro (chopped, for garnish)
sour cream, guacamole, salsa, or shredded cheese (optional toppings)
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine sliced chicken, bell peppers, and onions. Drizzle with olive oil and lime juice.
In a small bowl, mix all the fajita seasoning ingredients: chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
Sprinkle the seasoning over the chicken and veggies, tossing thoroughly to coat evenly.
Spread the seasoned chicken and veggies evenly on the prepared sheet pan, ensuring they’re in a single layer.
Bake for 20-25 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender.
(Optional) Broil for 2-3 minutes at the end for a slight charred finish. Keep an eye on it to avoid burning.
While the fajitas bake, warm the tortillas. Heat them in a dry skillet for 30 seconds per side or wrap them in foil and warm in the oven.
Serve the chicken and veggies in warm tortillas and top with fresh cilantro, sour cream, guacamole, salsa, or shredded cheese. Add a squeeze of lime juice for extra freshness.