Description
Easy sheet pan chicken fajitas featuring juicy chicken breasts, colorful bell peppers, and homemade fajita seasoning cooked all on one pan for quick, flavorful weeknight dinners or meal prep. This recipe yields tender, charred fajitas with minimal cleanup and customizable toppings for a crowd-pleasing meal.
Ingredients
Units
Scale
Chicken & Veggies
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2 inch-thick strips
- 3 bell peppers (red, yellow, orange, or green), cored and cut into 1/2 inch-wide strips
- 1 medium onion, peeled and cut into 1/2 inch-thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, for squeezing over finished fajitas and serving
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of the oven and preheat to 425 degrees Fahrenheit. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoning mix.
- Season chicken and veggies: Spread the chicken strips, bell pepper strips, and onion slices over a rimmed sheet pan. Drizzle with olive oil, sprinkle the seasoning mix on top, then toss everything together until evenly coated. Spread the mixture evenly over the pan and let rest at room temperature for 10 minutes to allow flavors to meld. Alternatively, refrigerate for up to 2 hours for deeper flavor.
- Bake & broil: Bake the chicken and veggies for 18 to 20 minutes in the preheated oven. Then switch the oven to broil and cook for an additional 2 to 3 minutes until the edges are browned and lightly charred, and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Warm tortillas: During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm.
- Garnish & serve: Remove the sheet pan from the oven, squeeze fresh lime juice over the fajitas, and sprinkle with fresh cilantro leaves if desired. Build your fajitas by filling warm tortillas with the chicken and vegetable mixture and adding your choice of toppings such as sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- Fajita toppings ideas include sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime wedges, and hot sauce.
- Make-ahead: Place the marinated chicken and vegetables in a freezer-safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
- Meal prep: Store cooked fajitas in individual airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Thaw frozen fajitas in the refrigerator and reheat in an air fryer or oven at 350 degrees Fahrenheit, or warm on the stovetop or in the microwave until heated through.
- Using chicken tenders is an easy substitution for chicken breasts if preferred.
- For a gluten-free diet, use corn tortillas instead of flour tortillas.
Nutrition
- Serving Size: 1 serving (about 2 fajitas)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
