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Sheet Pan Chicken Fajitas

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Easy and flavorful sheet pan chicken fajitas made with juicy seasoned chicken, colorful bell peppers, and onions all roasted together for a quick, one-pan dinner.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
  • 3 bell peppers (any colors), sliced
  • 1 large onion, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • Flour or corn tortillas, for serving
  • Optional toppings: sour cream, shredded cheese, guacamole, salsa, chopped cilantro

Instructions

  1. Preheat the oven to 400°F (200°C) and lightly grease a large sheet pan or line it with parchment paper.
  2. Slice the chicken, bell peppers, and onion into even strips.
  3. Place the chicken and vegetables on the prepared sheet pan.
  4. In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
  5. Pour the seasoning mixture over the chicken and vegetables and toss to coat evenly.
  6. Spread everything into a single layer for even roasting.
  7. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  8. Squeeze fresh lime juice over the top before serving.
  9. Serve in warm tortillas with desired toppings.

Notes

  • Swap chicken breasts for boneless chicken thighs for extra juiciness.
  • Add jalapeños or cayenne pepper for additional heat.
  • Serve in lettuce wraps for a lower-carb option.
  • Add extra vegetables like mushrooms or zucchini for more variety.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled fajita mixture for up to 2 months.

Nutrition

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