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Sheet Pan Chicken Fajitas are displayed as a colorful and delicious featured image, showcasing the easy one-pan meal.

Easy Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas offer a quick and easy way to enjoy the classic fajita flavors. Juicy chicken and vibrant vegetables are seasoned to perfection and roasted on a single sheet pan for minimal cleanup and maximum flavor. A perfect weeknight meal that's customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper optional
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Flour or corn tortillas, warmed
  • Salsa, for serving
  • Guacamole, for serving
  • Sour cream or Greek yogurt, for serving
  • Shredded cheese, for serving
  • Lime wedges, for serving
  • Chopped cilantro, for serving

Equipment

  • Large baking sheet
  • Large bowl
  • whisk
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Prepare the vegetables: Slice bell peppers and onion into strips.
  3. Cut chicken breasts into strips about 1/4-inch thick.
  4. In a large bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), oregano, salt, and pepper.
  5. Add chicken and vegetables to the bowl and toss until evenly coated with the seasoning.
  6. Spread the chicken and vegetables in a single layer on a large baking sheet. Avoid overcrowding.
  7. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender and slightly charred.
  8. While fajitas are baking, warm tortillas.
  9. Remove from oven and let rest for a few minutes.
  10. Serve immediately with your favorite toppings such as salsa, guacamole, sour cream, cheese, lime wedges, and cilantro.

Notes

For best results, don't overcrowd the baking sheet to ensure proper roasting. If the chicken is dry, use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, in the microwave in 30-second intervals, or in a skillet over medium heat. Try adding different vegetables like mushrooms or zucchini. Shrimp, steak, or tofu can be substituted for chicken. For extra heat, add chopped jalapeños or red pepper flakes to the seasoning.