Sheet Pan Chicken Fajitas

4.90 from 19 votes

These Sheet Pan Chicken Fajitas are simple, delicious, and perfect for busy weeknights. The oven does all the work, and you’re left with tender, juicy chicken and perfectly roasted veggies. Less mess and more flavor, all in 30 minutes.

For the best results, slice the chicken thin and evenly to ensure it cooks at the same rate as the veggies.

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Prep Time10

Cook Time20

Total Time30

Servings: servings

Author: Molly

INGREDIENTS

1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon oregano
1 1/2 lbs boneless skinless chicken breasts sliced into 1/2-inch thick strips
4 bell peppers any color, cored and sliced into strips
1 medium yellow onion sliced into strips
2 cloves garlic minced
4 Tablespoons olive oil
2 Tablespoons fresh lime juice
8 taco size flour tortillas warmed
Toppings: sliced avocado or guacamole, diced tomatoes, Mexican cheese blend, cilantro, extra lime juice

INSTRUCTIONS

Preheat oven to 400°F. Oil or spray a large-rimmed sheet pan with non-stick cooking spray.
Mix the chili powder, cumin, and salt and oregano in a small bowl.
1 Tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1 teaspoon oregano
Spread the chicken, sliced bell peppers, and onion on the prepared baking sheet. Add the garlic then drizzle the olive oil over everything. Toss to evenly coat. Sprinkle the seasoning over everything and toss again so the seasoning coats the chicken and veggies.
1 1/2 lbs boneless skinless chicken breasts, 4 bell peppers, 1 medium yellow onion, 2 cloves garlic, 4 Tablespoons olive oil
Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and chicken is cooked through.
In the last 5 minutes of cooking, rrap tortillas tightly in foil and warm in oven. If desired, you can also broil the fajitas for the last 2-3 minutes for extra crispy edges.
8 taco size flour tortillas
Squeeze lime juice evenly over the top of the pan and sprinkle with chopped cilantro. Serve warm with tortillas tortillas and optional toppings.
2 Tablespoons fresh lime juice

Notes

Chicken. You can use chicken thighs, but they take slightly longer to cook.

Cook Time. This can vary based on your oven, the color of your sheet pan, and how thick you cut the chicken and veggies. The internal temperature of the chicken should be 165 and the veggies should be charred and tender (not soggy).

Tortillas. My favorite tortillas are Siete grain-free tortillas, but we've had these with gluten-free tortillas, flour tortillas, corn tortillas, and even fajita bowls or fajita salads.

To Store: Store leftovers in an airtight container for up to 4 days.

Freeze: Freeze cooked fajitas (without toppings) for up to 2 months. Reheat in a skillet or microwave.

Nutrition

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