Go Back
–+ servings

Recipe Card – How to Make Sheet Pan Chicken Fajitas

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Sheet Pan Chicken Fajitas - SHEET PAN DINNER! A perfect weeknight meal with tender chicken + crisp-tender veggies with the easiest clean-up!
4.9 stars (189 ratings)

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas, warmed

For the chili powder mixture

  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste

Equipment

Instructions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
  • Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
  • Serve immediately with tortillas.

For the chili powder mixture

  • In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.