Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are an easy dinner made with tender chicken, colorful peppers, and simple fajita seasoning. Everything cooks together on one pan for a flavorful meal with minimal prep and cleanup.
Servings: 6
Cost: $13.86 Recipe, $2.31 per Serving
Ingredients
- 2 lbs boneless skinless chicken breasts into 1/2-inch thick strips (slice extra wide strips in half)
- 3 Bell Peppers (I used red, green and yellow bell peppers), cored and sliced into strips
- 1 medium yellow onion halved and sliced from top to root
- 3 Tablespoons olive oil
- 2 fresh limes juiced
- 3 Tbsp chopped cilantro
- 12-15 small flour tortillas
- Fajita Toppings: sour cream, pico, shredded cheese, etc.
For the Seasoning:
- 1 Tablespoon chili powder
- 1 teaspoons paprika
- 2 teaspoons cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ¼ teaspoon Cayenne Pepper optional
Instructions
- Preheat the oven to 400°F (200°C). Spray a large sheet pan with non-stick cooking spray or cover with foil.
- Place 2 pounds boneless skinless chicken breasts cut into ½-inch thick strips in a large bowl. Add 1 tablespoon chili powder, 1 teaspoon paprika, 2 teaspoons cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne pepper if using. Toss to coat the chicken evenly.
- Spread the chicken onto the sheet pan.
- Add 3 sliced bell peppers and 1 sliced medium yellow onion to the sheet pan.
- Drizzle 3 tablespoons olive oil over the chicken and vegetables. Toss everything to coat evenly and spread into a single layer, keeping the chicken from overlapping as much as possible.
- Bake for 18-25 minutes, tossing once halfway through cooking time until the chicken is cooked through and the veggies are tender.
- Wrap 12-15 small flour tortillas tightly in foil and place them in the oven during the last 5 minutes of cooking.
- Drizzle the juice from 2 fresh limes evenly over the chicken and vegetables. Top with 3 tablespoons chopped cilantro.
- Serve over the flour tortillas with your favorite toppings and enjoy!
Video
Notes
Make sure to slice the chicken against the grain to make sure that it’s tender and not tough when cooking.
Refrigerate the leftover chicken and peppers in an airtight container for up to 5 days.
Nutrition
Calories: 457kcal | Carbohydrates: 39g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1032mg | Potassium: 866mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2538IU | Vitamin C: 86mg | Calcium: 126mg | Iron: 4mg
