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Sheet Pan Chicken Fajitas

Close up of sheet pan chicken fajitas with sliced chicken, onions, and colorful bell peppers.

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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.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, sliced
  • 2 bell peppers (any color), sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • Tortillas or taco shells
  • Optional toppings: shredded cheese, sour cream, salsa, guacamole, cilantro

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the sliced chicken, bell peppers, and onion.
  3. Drizzle with olive oil.
  4. In a small bowl, mix together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
  5. Sprinkle the spice mixture over the chicken and vegetables. Toss everything to coat evenly.
  6. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred, flipping halfway through.
  8. 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.
  • Consider this a great alternative to some meal planning services for a quick, home-cooked meal.

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