Sheet Pan Chicken Fajitas Recipe
Sheet Pan Chicken Fajitas are a quick and easy meal with chicken, bell peppers, and onions. Super fast to make and requires very little hands-on time.
Servings: 6
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds boneless skinless chicken cut into ½-inch slices
- 1 tablespoon olive oil
- 3 large bell peppers cut into strips (any colors you prefer)
- 1 medium white onion cut into thin strips
- Juice of 1 lime
- 2 tablespoons chopped cilantro optional
- 12 small corn or flour tortillas for serving
- Lime wedges, sour cream, grated cheese, guacamole optional for serving
Instructions
- Preheat the oven to 400 degrees F., and spray a large rimmed baking sheet with cooking spray (the baking sheet should be roughly 17x12 inches).
- In a small bowl, add the chili powder, garlic powder, smoked paprika, cumin, salt, and pepper. Stir well to combine and set aside.2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add the chicken to the sheet pan and drizzle with the olive oil.1 ½ pounds boneless skinless chicken, 1 tablespoon olive oil
- Sprinkle the seasoning mixture over the chicken, and toss well to combine.
- Add the bell peppers and onion to the sheet pan, and toss gently to combine.3 large bell peppers, 1 medium white onion
- Bake until the chicken is cooked through, about 20 minutes. Check a few of the largest pieces to make sure they register 165 degrees F. on an instant-read thermometer.
- When the chicken is cooked, remove from the oven.
- Toss lightly to combine again.
- Drizzle the pan with the juice of 1 lime and sprinkle with chopped cilantro if using.Juice of 1 lime, 2 tablespoons chopped cilantro
- Serve in warmed tortillas with additional toppings of your choice.12 small corn or flour tortillas for serving
Notes
It Feeds a Crowd Without the Fuss: This recipe is really easy to scale up and cook for a crowd! It's a favorite at our house to serve friends and family.
More Peppers, More Joy (and More Leftovers): You can add additional peppers and onions to your liking. I normally add another pepper or two because I like them the most and hope to have leftovers.
Turn It Into a Fajita Salad: Sometimes I'll serve the fajita toppings over chopped lettuce with additional toppings like cheese and salsa to make an easy fajita salad.
Don't Skip the Warm Tortillas: Warm the tortillas in a dry skillet or in the oven wrapped in foil for a few minutes before serving for the best texture and taste.
Nutrition
Serving: 2 of 12 fajitas | Calories: 284kcal | Carbohydrates: 28g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 700mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2276IU | Vitamin C: 80mg | Calcium: 61mg | Iron: 2mg
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