Description

This easy sheet pan chicken fajitas recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Packed with juicy chicken, colorful bell peppers, and onions, it’s a healthy dinner option with minimal cleanup.

Ingredients

1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
3 bell peppers (red, yellow, green), sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
8 small flour or corn tortillas
Lime wedges, for serving
Optional toppings: sour cream, guacamole, salsa, shredded cheese

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Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, combine sliced chicken, bell peppers, and onion.
Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Toss until everything is evenly coated.
Spread the mixture evenly on a large sheet pan.
Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
Warm the tortillas in the oven or on a skillet while the chicken bakes.
Serve the chicken and vegetables in tortillas with lime wedges and your favorite toppings.

Notes

Use pre-cut vegetables for an even quicker prep time.
Can be stored in the refrigerator for up to 3 days.
Great for meal prep or leftovers in salads, rice bowls, or wraps.