Description
This Easy Sheet Pan Chicken Fajitas recipe is a quick, flavorful, and low-mess dinner made by roasting seasoned chicken strips with bell peppers and onions all on one pan. Perfect for busy weeknights and customizable with your favorite toppings.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
- 8 small flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Add chicken strips, bell peppers, and onion to the bowl. Toss everything well to coat evenly with the seasoning mixture.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast in the oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly charred.
- Squeeze lime juice over the cooked fajitas for a burst of freshness.
- Serve hot with warm tortillas and your favorite toppings.
Notes
- Use chicken thighs for a juicier result.
- For a spicier version, add cayenne pepper or sliced jalapeños before roasting.
- This dish is great for meal prep — store in airtight containers for up to 4 days.
- Warm tortillas in foil in the oven during the last 5 minutes of cooking.
Nutrition
- Serving Size: 1 fajita wrap with toppings
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg