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Sheet Pan Chicken Fajitas

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Easy and bold sheet pan chicken fajitas made with juicy chicken, colorful peppers, and a blend of spices, perfect for quick weeknight dinners or weekend gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 3 bell peppers (mixed colors), thinly sliced
  • 1 large red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 lime (zest optional), plus wedges for serving
  • 8 small flour tortillas (6-inch), warmed
  • Fajita seasoning:
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional, for heat)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.
  2. Mix the fajita seasoning: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and cayenne (if using).
  3. Pat the chicken dry. In a large bowl, toss chicken with 1 tablespoon olive oil, juice of 1/2 lime, and about 2/3 of the seasoning.
  4. In a second bowl, toss peppers and onion with the remaining 1 tablespoon olive oil and the rest of the seasoning.
  5. Spread chicken and veggies on the sheet pan in a single layer. Keep space between pieces so they roast, not steam.
  6. Roast at 425°F for 15–18 minutes, stirring once halfway, until the chicken is cooked through (165°F/74°C).
  7. For charred edges, broil on high for 2–3 minutes. Squeeze over the remaining 1/2 lime, sprinkle cilantro, and serve with warm tortillas and toppings.

Notes

Customize with toppings like guacamole, salsa, sour cream, or cheese. Flexible recipe; swap chicken for tofu for a vegetarian option.

Nutrition

Find it online: https://diyprzepisy.com/sheet-pan-chicken-fajitas/

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