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
Units
Scale
- 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
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.
Nutrition
- Serving Size: 1/4 of recipe (approx. 2 fajitas)
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg