Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas come together in minutes and require minimal prep. The fajita chicken comes out juicy and is perfectly seasoned with your favorite flavors, and the veggies roast right alongside it. I love a recipe that keeps the kitchen from looking like a bomb went off (as does my hubby). Spending another hour washing dishes and cleaning counters is sometimes the last thing we want to do after a long day. Slicing the chicken and veggies and seasoning right onto the baking sheet leaves very little mess at the end of this prep. Simply slice, season and pop right into your oven.
When choosing how to serve these fajitas, you have so many options. We love making fajita bowls, or serving on top fresh tortillas. (Note- always check your tortilla ingredients as brands love to hide unnecessary ingredients. Simple and few ingredients are key). For fajita bowls, serve over your favorite rice and top with toppings such as fresh guacamole, salsa, jalapeños, cilantro, black beans or even some chopped kale. So many ways to make this your own.
See my notes below on tips for prepping this meal ahead of time. You can prep your chicken and veggies earlier in the day which results in an even easier dinner for those busy nights.
To make Sheet Pan Chicken Fajitas you’ll need the following ingredients:
Chicken: Boneless, skinless chicken breast.
Red Bell Pepper
Yellow Bell Pepper
Orange Bell Pepper
Red Onion
Olive Oil
Chili Powder
Cumin
Oregano
Garlic Powder
Sea Salt
Black Pepper
Limes: 2 limes, or roughly 4 tablespoons of lime juice.
Cilantro
To make these fajitas you’ll follow a few simple steps:
1. Slice chicken and vegetables.
2. Season chicken and vegetables with olive oil and seasonings.
3. Bake for 15-20 minutes.
4. Squeeze fresh lime juice and chopped cilantro over fajitas once baked.
Sheet Pan Chicken Fajitas
Equipment
- Baking sheet
- Measuring cups
- Measuring spoons
Ingredients
- 1 1/2 pounds chicken breast , boneless and skinless
- 1 small red onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 limes
- 1/3 cup cilantro , chopped
Instructions
- Preheat oven to 425 degrees.
- Slice chicken breast into thin, long strips. Place onto baking sheet.
- Slice red, orange and yellow bell peppers into 1-2 inch slices. Add to baking sheet with the chicken.
- Slice red onion into small wedges or slices. Add to the baking sheet. Set aside.
- Add spices to a small bowl (chili powder, cumin, oregano, garlic powder, paprika, sea salt and black pepper). Set aside.
- Drizzle olive oil over sliced chicken and veggies on the baking sheet. Toss to evenly coat.
- Sprinkle prepared spices over chicken and veggies and toss.
- Place baking sheet into prepared oven and bake 15-20 minutes, or until internal temperature reaches 165 degrees.
- Once cooked, squeeze lime juice over chicken and vegetables and sprinkle chopped cilantro. Toss to combine.
- Serve over fresh tortillas, or over rice. Top with your favorite toppings such as guacamole, sour cream and pickled onions.
