Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sheet Pan Chicken Fajitas are an easy, one-pan meal packed with bold flavors. Juicy chicken, vibrant bell peppers, and onions are seasoned with homemade fajita seasoning and roasted to perfection. Perfect for busy weeknights, meal prep, or family dinners, this simple recipe delivers authentic fajita taste with minimal effort and cleanup!

Ingredients

For the Fajitas:

  • 2 lbs chicken breasts, sliced into ¼-inch strips
  • 3 bell peppers (red, yellow, and green), sliced
  • 2 large onions, sliced
  • 3 tablespoons olive oil
  • Juice of 2 limes
  • 16–18 small flour or corn tortillas

For the Fajita Seasoning:

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Optional Toppings:

  • Fresh cilantro
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded cheese
  • Lime wedges

Instructions

1. Preheat the Oven:

  • Set your oven to 425°F (218°C).

2. Prepare the Ingredients:

  • Slice the chicken into ¼-inch strips.
  • Cut the bell peppers and onions into even strips.

3. Mix the Seasoning:

  • In a small bowl, combine all the fajita seasoning ingredients.

4. Assemble on a Sheet Pan:

  • Place the chicken, bell peppers, and onions on a large sheet pan (lined with parchment paper or foil).
  • Drizzle with olive oil and lime juice.
  • Sprinkle the fajita seasoning over the top.
  • Toss everything together until evenly coated.
  • Spread in a single layer to ensure even cooking.

5. Bake:

  • Roast in the oven for 20-25 minutes, stirring halfway through.
  • For a charred effect, broil for an additional 2-3 minutes at the end.

6. Serve:

  • Warm the tortillas according to package instructions.
  • Serve the chicken and vegetable mixture in tortillas.
  • Top with cilantro, sour cream, guacamole, shredded cheese, and fresh lime juice as desired.

Notes

  • Meal Prep: Slice and season the chicken and veggies ahead of time; store in the fridge for up to 24 hours before cooking.
  • Prevent Soggy Veggies: Ensure the oven is fully preheated and do not overcrowd the pan. Use two sheet pans if necessary.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
  • Reheating: Reheat in a skillet over medium heat for the best texture. Avoid microwaving, as it can make the chicken rubbery.

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