Enjoy juicy chicken and charred peppers and onions with these easy sheet pan chicken fajitas. A quick, low-mess weeknight dinner perfect for tacos or bowls.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the sliced chicken, bell peppers, and onion.
Drizzle with olive oil.
In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
Sprinkle the spice mixture over the chicken and vegetables. Toss everything to coat evenly.
Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred, flipping halfway through.
Serve immediately with warm tortillas and your favorite toppings.
Notes
For meal prep, cook the fajita mixture and store it in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.
To make fajita bowls, serve the mixture over rice or quinoa instead of in tortillas.
This recipe is easily adaptable. Feel free to add other vegetables like zucchini or mushrooms.
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