Go Back
–+ servings
Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas for Quick and Flavorful Dinners

Enjoy quick and flavorful Sheet Pan Chicken Fajitas, featuring juicy chicken and vibrant veggies, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken breasts can substitute with shrimp or firm tofu
For the Veggies
  • 1 cup red bell pepper
  • 1 cup yellow bell pepper
  • 1 cup orange bell pepper
  • 1 medium red onion yellow onion works as a substitute
  • 2 cloves garlic fresh minced
For the Flavor
  • 2 tablespoons olive oil can substitute with avocado oil
  • 1/4 cup fresh cilantro omit or swap with parsley if necessary
  • 2 tablespoons lime juice lemon juice can be used
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For Serving
  • 8 pieces tortillas flour or corn, gluten-free options available

Equipment

  • baking sheet
  • Large bowl
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Lightly grease your baking sheet with olive oil or nonstick cooking spray.
  3. In a large bowl, combine chicken breasts, sliced bell peppers, red onion, and minced garlic. Spread in a single layer on the prepared baking sheet.
  4. Drizzle olive oil over the mixture and season with chili powder, cumin, oregano, smoked paprika, salt, and pepper. Toss to coat evenly.
  5. Bake for 25 minutes until the chicken is cooked through and vegetables are tender.
  6. Sprinkle with chopped cilantro and squeeze lime juice over the dish.
  7. Warm tortillas and serve the fajita mixture for everyone to build their own. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 30IUVitamin C: 90mgCalcium: 8mgIron: 15mg

Notes

Ensure uniform cuts for even cooking and avoid overcrowding the baking sheet. Prep veggies ahead of time for quicker preparation.

Tried this recipe?

Let us know how it was!