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Easy Sheet Pan Chicken Fajitas

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These Easy Sheet Pan Chicken Fajitas are a quick and flavorful one-pan meal featuring juicy seasoned chicken, colorful roasted peppers, and onions. They’re perfect for busy weeknights and easy to customize with your favorite toppings.

Ingredients

  • 1½ pounds boneless, skinless chicken breasts, sliced into strips
  • 3 bell peppers (red, yellow, and green), sliced
  • 1 large onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 8 flour or corn tortillas
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • Optional toppings: sour cream, guacamole, shredded cheese, pico de gallo, or sliced jalapeños

Instructions

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Place the sliced chicken, bell peppers, and onion on the sheet pan.
  3. Drizzle with olive oil and lime juice.
  4. In a small bowl, combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper.
  5. Sprinkle the seasoning mixture over the chicken and vegetables, then toss until evenly coated.
  6. Spread everything into a single layer for even roasting.
  7. Bake for 20–25 minutes, stirring halfway through, until the chicken is fully cooked and the vegetables are tender.
  8. For lightly charred edges, broil for 2–3 minutes at the end of cooking if desired.
  9. Warm the tortillas while the fajita mixture finishes cooking.
  10. Fill each tortilla with the chicken and vegetables, then add your favorite toppings and serve immediately.

Notes

  • Substitute chicken thighs, shrimp, or steak for the chicken if desired.
  • Add mushrooms, zucchini, or poblano peppers for extra vegetables.
  • Mix crushed red pepper flakes or cayenne into the seasoning for additional heat.
  • Serve over cilantro-lime rice, cauliflower rice, or a fresh salad instead of tortillas.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat in a skillet or microwave and warm fresh tortillas before serving.

Nutrition

Find it online: https://thefamilycooking.com/easy-sheet-pan-chicken-fajitas/