Description
An easy and flavorful sheet pan chicken fajitas recipe made with juicy chicken, bell peppers, and onions, all roasted to perfection in one pan for a quick weeknight meal.
Ingredients
Units
Scale
- 1 1/2 pounds boneless skinless chicken breasts, sliced into thin strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 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 salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 8 small flour or corn tortillas
- Optional toppings: sour cream, salsa, guacamole, shredded cheese, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a large sheet pan or line with parchment paper.
- In a large bowl, combine sliced chicken, bell peppers, and onion.
- Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Toss everything together until evenly coated.
- Spread the mixture in an even layer on the prepared sheet pan.
- Bake for 20–25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Remove from oven and squeeze lime juice over the top.
- Serve hot with warmed tortillas and your favorite toppings.
Notes
- Use pre-sliced chicken and veggies to save time.
- Swap chicken for beef or tofu for a variation.
- Leftovers can be stored in the fridge for up to 3 days.
- Great for meal prep – just reheat and serve!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg