Description
This easy Sheet Pan Chicken Fajitas recipe combines juicy, tender chicken with vibrant bell peppers and onions, all seasoned with a homemade fajita spice blend and cooked on a single sheet pan for quick cleanup. Ready in about 33 minutes, it’s perfect for weeknight dinners or meal prepping for the week.
Ingredients
Units
Scale
Chicken & Veggies
- 1.5 lb boneless, skinless chicken breasts, cut into 0.5-inch thick strips
- 3 bell peppers (mix of red, yellow, orange, or green), cored and cut into 0.5-inch wide strips
- 1 medium onion, peeled and cut into 0.5-inch thick slices
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- 0.5 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, for squeezing
- Fresh cilantro leaves
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & Prep Pan: Position a rack in the top third of the oven and preheat to 425 degrees Fahrenheit. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper, then set aside.
- Mix & Season: Spread the chicken strips, bell peppers, and onions evenly over a rimmed sheet pan. Drizzle with olive oil and sprinkle the seasoning mixture on top. Toss everything together on the pan to coat all ingredients evenly in the seasoning.
- Rest: Allow the seasoned chicken and veggies to rest on the pan at room temperature for 10 minutes to enhance flavor. Alternatively, cover and refrigerate for up to 2 hours for deeper flavor infusion.
- Bake & Broil: Place the sheet pan in the oven and bake for 18 to 20 minutes, until the chicken is cooked through. Then switch the oven to broil and cook for an additional 2 to 3 minutes until edges of the chicken and vegetables are browned and lightly charred. Make sure the chicken registers an internal temperature of 165 degrees Fahrenheit.
- Warm Tortillas: While the fajitas bake, wrap tortillas in foil and warm them in the oven for the last 5 minutes of cooking time.
- Garnish & Serve: Remove fajitas from oven, squeeze fresh lime juice over the top, and sprinkle with fresh cilantro leaves. Serve with warmed tortillas and your favorite optional toppings like sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- Fajita Toppings: Add sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime wedges, or hot sauce for extra flavor and texture.
- Make-Ahead Instructions: Combine marinated chicken and veggies in a freezer-safe zip-top bag, freeze for up to 3 months. Thaw overnight in the fridge before cooking as directed.
- Meal Prep: Store cooked fajitas in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat thawed fajitas in an air fryer or oven at 350 degrees Fahrenheit, or use a microwave or stovetop until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
