Description
Easy sheet pan chicken fajitas made with juicy chicken breasts, colorful bell peppers, and a homemade fajita seasoning blend. This one-pan recipe delivers flavorful, charred fajitas in about 30 minutes, perfect for quick weeknight dinners or meal prep. Serve with warm tortillas and your favorite toppings for a crowd-pleasing dish.
Ingredients
Units
Scale
Chicken & Veggies
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 3 bell peppers (red, yellow, orange, or green), cored and cut into 1/2-inch wide strips
- 1 medium onion, peeled and cut into 1/2-inch thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, to squeeze over finished fajitas and to serve
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of the oven and preheat to 425 degrees Fahrenheit. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Set aside the homemade seasoning mix.
- Toss chicken and veggies: Spread the chicken strips, bell peppers, and onion slices over a rimmed sheet pan. Drizzle with olive oil and sprinkle the seasoning mix evenly over all ingredients. Toss everything well to coat evenly in the seasoning and spread out in a single layer.
- Rest for flavor: Let the seasoned chicken and veggies rest at room temperature for 10 minutes to enhance flavor. Alternatively, refrigerate for up to 2 hours before cooking for deeper marination.
- Bake: Place the sheet pan in the preheated oven and bake for 18 to 20 minutes. Then switch the oven to broil and broil the fajitas for 2 to 3 minutes until the edges are browned and lightly charred. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Warm tortillas: During the last 5 minutes of baking, wrap tortillas in foil and place in the oven to warm.
- Garnish & serve: Squeeze fresh lime juice over the baked chicken and veggies, and sprinkle fresh cilantro if desired. Serve fajitas by assembling the chicken and veggies in warmed tortillas and adding your favorite toppings like sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- Fajita toppings include sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime, and hot sauce for added flavor.
- Make-ahead tip: Marinate the chicken and veggies in the seasoning, then freeze in a zip-top freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Meal prep: Store cooked fajitas in individual airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Thaw frozen fajitas in the fridge. Reheat in the air fryer, oven at 350 degrees Fahrenheit, microwave, or stovetop until warmed through.
Nutrition
- Serving Size: 1 serving (2 fajitas)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
