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Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas is a vibrant Tex-Mex inspired meal featuring tender seasoned chicken roasted with colorful bell peppers and onions. This easy one-pan recipe delivers bold flavor with minimal prep and cleanup.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
  • 3 bell peppers (any color), sliced
  • 1 large onion, sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (optional)
  • Flour or corn tortillas, for serving

Instructions

  1. Preheat the oven to 425°F (220°C). 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 olive oil over the mixture.
  4. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. Sprinkle evenly over the chicken and vegetables.
  5. Toss everything together on the pan to coat evenly, then spread into a single layer.
  6. Roast for 18–22 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly charred edges.
  7. Remove from the oven and squeeze fresh lime juice over the top.
  8. Garnish with chopped cilantro and serve in warm tortillas.

Notes

  • Use chicken thighs for juicier results if preferred.
  • Add sliced jalapeños or cayenne pepper for extra heat.
  • Serve over rice, in lettuce wraps, or on salads for variety.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Reheat gently to prevent the chicken from drying out.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-chicken-fajitas-2/