Description
This delicious Sheet Pan Chicken Fajitas comes together in about 30 minutes using one pan for a quick and easy weeknight dinner that your family will love!
Ingredients
Scale
- 1½ lb boneless, skinless chicken breasts (cut into ½″-thick strips)
- 3 bell peppers (cored and cut into ½″-wide strips)
- 1 medium onion (peeled and cut into ½″-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 a couple pinches for taste)
- ½ tsp freshly ground black pepper
- 8 small flour or corn tortillas
- Lime wedges
- Fresh cilantro leaves (optional)
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Preheat oven to 425°F and position a rack in the top third of the oven.
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread chicken and colorful veggies over a rimmed sheet pan.
- Drizzle with olive oil and sprinkle the seasoning mix over the top, then toss everything together until evenly coated.
- Let it rest for 10 minutes at room temperature.
- Bake in the preheated oven for 18-20 minutes until chicken is cooked through (165°F).
- Switch to broil for 2-3 minutes until edges are browned and charred.
- Wrap tortillas in foil and place in the oven for the last 5 minutes of bake time.
- Squeeze lime juice over fajitas and garnish with cilantro if using. Serve with warm tortillas and desired toppings.
Notes
Customize with different vegetables or proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg