Description
Easy sheet pan chicken fajitas made with juicy chicken breasts, colorful bell peppers, and a homemade fajita seasoning blend. Cooked all on one pan for quick cleanup and perfect for weeknight dinners, meal prep, or feeding a crowd. Served with warm tortillas, fresh lime, and optional toppings like sour cream and guacamole.
Ingredients
Units
Scale
Chicken & Veggies
- 1.5 lb boneless, skinless chicken breasts, cut into 0.5-inch thick strips
- 3 bell peppers (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, to squeeze over finished fajitas and to serve
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of your oven and preheat to 425°F. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to make the fajita seasoning and set aside.
- Prepare chicken and veggies: Spread the sliced chicken, bell peppers, and onion evenly over a rimmed sheet pan. Drizzle with olive oil and sprinkle the seasoning mix over everything. Toss gently to coat all pieces evenly, then spread them back into a single layer. Let rest at room temperature for 10 minutes or refrigerate up to 2 hours for deeper flavor.
- Bake fajitas: Place the sheet pan in the preheated oven and bake for 18-20 minutes. Then switch the oven to broil and cook for an additional 2-3 minutes until the edges of the chicken and vegetables are browned and lightly charred. Ensure the chicken reaches an internal temperature of 165°F.
- Warm tortillas: During the last 5 minutes of baking, wrap the tortillas in a sheet of foil and place them in the oven to warm.
- Garnish & serve: Remove fajitas from the oven and squeeze fresh lime juice over them. Sprinkle with fresh cilantro if desired. Serve immediately with warm tortillas and your favorite toppings like sour cream, guacamole, or pico de gallo.
Notes
- Fajita Toppings: Try sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime wedges, or hot sauce for extra flavor.
- Make-Ahead Instructions: Marinate chicken and veggies in the seasoning mix and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Meal Prep: Store cooked fajitas in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Reheat thawed fajitas in an air fryer, oven at 350°F, stovetop pan, or microwave until warmed through.
Nutrition
- Serving Size: 1 serving (approx. 2 fajitas with tortillas)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg
