Description
This sheet pan chicken fajitas recipe transforms a beloved Mexican-American dish into an easy weeknight meal. With just 15 minutes of prep and 20-25 minutes of cooking time, you’ll have delicious, restaurant-quality fajitas with minimal cleanup.
Ingredients
- 2 lbs chicken breasts, sliced into ¼-inch strips
- 3 bell peppers (mix of red, yellow, and green), sliced
- 2 large onions, sliced
- 3 tablespoons olive oil
- 2 limes, juiced
- 16–18 small flour or corn tortillas
- Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional Toppings:
- Fresh cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
- Lime wedges
Instructions
1. Preheat oven to 425°F (218°C).
2. Line a large sheet pan with parchment paper or foil.
3. Slice chicken into ¼-inch strips.
4. Cut peppers and onions into even strips.
5. Mix all seasoning ingredients in a small bowl.
6. Place chicken and vegetables on the sheet pan.
7. Drizzle with olive oil and lime juice.
8. Sprinkle with seasoning mixture.
9. Toss everything to coat evenly.
10. Spread in a single layer, ensuring nothing overlaps.
11. Bake at 425°F for 20-25 minutes.
12. Stir halfway through cooking.
13. Cook until chicken reaches 165°F internal temperature.
14. Optional: broil for 2-3 minutes at the end for extra char.
15. Warm tortillas.
16. Assemble with desired toppings.
17. Squeeze fresh lime juice over top.
18. Serve immediately.
Notes
Perfect for busy families, meal prep, or entertaining. You can prep the chicken and vegetables ahead of time and store them in the fridge until ready to bake. Customize with your favorite toppings for endless variety.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 5g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg