Description
These Sheet Pan Chicken Fajitas are a quick, one-pan meal packed with bold Tex-Mex flavors, perfect for a busy weeknight dinner.
Ingredients
Units
Scale
- 1.5 lbs boneless skinless chicken breasts, thinly sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon 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, guacamole, salsa, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, mix olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Add chicken, bell peppers, and onion to the bowl and toss to coat evenly.
- Spread the mixture onto a large sheet pan in a single layer.
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.
- Remove from oven and squeeze lime juice over the top.
- Serve warm with tortillas and your favorite toppings.
Notes
- For easier cleanup, line the sheet pan with foil or parchment paper.
- To make it spicier, add crushed red pepper flakes or sliced jalapeños.
- Use pre-cut veggies to save time on prep.
- Great for meal prep—store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg