Description

This Sheet Pan Chicken Fajitas recipe is an easy, flavorful, and colorful meal perfect for busy weeknights. Marinated chicken breast strips and a vibrant mix of bell peppers and onions are seasoned with a homemade fajita spice blend, then roasted on a single sheet pan for a quick and hands-off dinner. Served with warm flour tortillas and your favorite fajita toppings, this dish delivers classic Tex-Mex deliciousness with minimal cleanup.

Ingredients

Chicken and Vegetables

1 1/2 pounds boneless skinless chicken breasts, sliced against the grain into 1/2-inch thick strips
3 bell peppers (green, yellow, and red), cored and sliced into strips
1 yellow onion, thinly sliced
2 cloves garlic, minced
3 Tablespoons oil (vegetable or canola oil)
1 lime
1/4 cup fresh cilantro, chopped
8-10 small flour tortillas

Fajita Seasoning

1 Tablespoon chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper, to taste

Optional Toppings

Sour cream
Sliced avocado or guacamole
Pico de gallo
Shredded cheese

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Instructions

Prepare the sheet pan and ingredients: Lightly grease a large sheet pan with non-stick cooking spray. Slice the chicken breasts against the grain into 1/2-inch thick strips and cut the bell peppers and onion into strips as well.
Arrange chicken and vegetables: Evenly spread the sliced bell peppers and onion in a layer on the sheet pan. Place the chicken strips evenly on top of the vegetables.
Preheat the oven: Set the oven to preheat at 425 degrees Fahrenheit (218 degrees Celsius) for optimal roasting.
Mix and apply seasoning: In a small bowl, combine the chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and freshly ground black pepper. Sprinkle most of this seasoning mixture over the chicken, with some also on the vegetables. Add the minced garlic on top of the chicken, drizzle the oil over everything, then toss gently to evenly coat all ingredients. Spread them out into an even layer.
Roast in the oven: Bake in the preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and vegetables are tender-crisp. During the last 5 minutes, wrap the flour tortillas in foil and place them in the oven to warm.
Add finishing touches and serve: Remove the sheet pan and tortillas from the oven. Squeeze fresh lime juice over the chicken and vegetables, sprinkle with chopped cilantro, and serve everything in the warm tortillas. Offer optional fajita toppings like sour cream, avocado, pico de gallo, and shredded cheese as desired.

Notes

Slice chicken against the grain to ensure tender, juicy pieces instead of tough or chewy bites.
Do not overcook the chicken; removing it once it hits 165 degrees F will keep it moist.
Make-ahead tip: Slice vegetables and chicken separately and store in the refrigerator until ready to cook. The fajita seasoning blend can be made days in advance and stored in an airtight jar at room temperature.
Freezer meal option: Combine raw chicken, vegetables, and fajita seasoning in freezer-safe bags, freeze for up to 2-3 months, and thaw overnight before cooking as directed.
Crockpot version: Layer diced tomatoes, chicken, fajita seasoning, vegetables, and mild diced chilies in a slow cooker and cook on high for 2 hours or low for 3-4 hours.
Vegetarian alternative: Replace chicken with black beans, diced sweet potato, mushrooms, and/or cooked Mexican rice for a hearty plant-based meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican