Sheet Pan Chicken Fajitas
Skip the stovetop and make Sheet Pan Chicken Fajitas for a fiesta-worthy meal in 30 minutes or less. Zesty, bold, and roasted to perfection!
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, sliced into ½-inch strips
- 3 small bell peppers any color, thinly sliced (about 12 ounces total)
- 1 medium red onion thinly sliced (about 6 ounces)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chili powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 8 flour or corn tortillas for serving
Optional Toppings:
- Sour cream shredded cheese, guacamole, avocado slices, salsa, pico de gallo, sliced jalapeños, hot sauce, extra lime wedges
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Prepare a large rimmed sheet pan with foil or parchment paper for easy cleanup.
- Add Ingredients to the Pan: Add 1 1/2 pounds boneless skinless chicken breasts, sliced into ½-inch strips, 3 small bell peppers, and 1 medium red onion directly to the prepared sheet pan. Drizzle with 2 tablespoons extra virgin olive oil.
- Season Everything: In a small bowl, mix together the 2 teaspoons chili powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon cayenne pepper. Sprinkle the seasoning mixture evenly over the chicken and vegetables. Toss everything together directly on the sheet pan until well coated, then spread into an even layer.
- Roast the Fajitas: Bake for 15 to 20 minutes, or until the chicken is cooked through (internal temp of 165°F) and the vegetables are tender. Drain excess liquid from the pan about halfway through the cook time to help everything roast instead of steam.
- Optional Broil for Char: For extra flavor and that signature fajita sizzle, broil the pan for 2 to 3 minutes at the end to get a bit of caramelization on the edges.
- Warm the Tortillas: Wrap 8 flour or corn tortillas and place them in the oven during the last 5 minutes of cooking to warm.
- Finish and Serve: Squeeze Juice of 1 lime over the fajita mixture and sprinkle with 2 tablespoons chopped fresh cilantro. Serve hot with warm tortillas and your favorite toppings.
Notes
Make-Ahead Tips: Slice the chicken and vegetables up to 24 hours in advance and store them separately in airtight containers in the fridge. You can also pre-mix the spice blend and store it in a small jar.
Storage: Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days.
Freezing: Let fajitas cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months.
Reheating Tips: Reheat in a 375°F oven on a sheet pan for 10–15 minutes until warmed through. You can also microwave in 30-second intervals or warm in a skillet over medium heat.
Shortcut Tip: You can use 2 tablespoons of store-bought fajita seasoning to save time. Still delish!
If Skipping the Oven Step: If you toss the chicken, peppers, and onions with the seasoning and cook them on the stovetop instead, reduce the oil slightly and stir frequently to avoid burning the spices.
Nutrition
Serving: 1 | Calories: 442cal | Carbohydrates: 33g | Protein: 43g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 420mg | Sugar: 6g | Fiber: 6g | Calcium: 76mg | Iron: 3mg