Sheet Pan Chicken Fajitas
These delicious Sheet Pan Chicken Fajitas are quick, easy, and packed with bold, zesty flavors for the perfect mess-free weeknight dinner. Set up a fajita bar at home just like your local Tex-Mex restaurant, and the whole family will have fun at mealtime!
Servings 4 Servings
Ingredients
Fajita Seasoning
- 1 tablespoon chili powder
- ½ tablespoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon sugar
- ¾ teaspoon salt
Fajitas
- 1 lb chicken breast sliced into thin strips
- 2 small yellow onions sliced
- 3 bell peppers sliced (any color)
- 2 tablespoons olive oil
- 1 lime
- 8 small flour tortillas
Optional toppings
- sour cream
- fresh cilantro
- shredded cheese
- sliced avocado
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
Make the Fajita Seasoning
- In a small bowl mix together: chili powder, paprika, onion powder, garlic powder, cumin, cayenne, sugar, and salt.
Prep the Chicken and Vegetables
- Slice the chicken breast into thin strips.
- Cut the onions and bell peppers into thin strips.
- Add the chicken, onions, and peppers to a large sheet pan.
Season
- Drizzle the olive oil over everything.
- Sprinkle the fajita seasoning over the top and toss until the chicken and vegetables are well coated.
- Spread everything out evenly in a single layer.
Bake
- Bake for 18–22 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are slightly charred.
Serve
- Squeeze fresh lime juice over the fajitas right before serving.
- Serve the chicken and peppers in warm tortillas and top with: sour cream, cilantro, avocado, shredded cheese, extra lime
Notes
Storage:
- Store leftovers in an airtight container in the fridge for 3-5 days. Reheat on a sheet pan in the oven, covered, until warmed through. Serve with fresh tortillas and toppings of your choice.
- Make these ahead of time: Prep the chicken, veggies and seasoning blend in advance, and either store in the fridge or freezer, until ready to assemble and cook. Thaw overnight in the fridge, if prepping from frozen. Then, cook according to the instructions.