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Quick and healthy sheet pan chicken fajitas with colorful bell peppers and onions, perfect for busy weeknights.
Alyssa

25-Minute Sheet Pan Chicken Fajitas: A Quick & Irresistible Dinner

Quick and easy 25-minute sheet pan chicken fajitas with colorful bell peppers and spices, perfect for family meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast sliced into long thin strips
  • 1 large red bell pepper sliced into long thin strips
  • 1 large orange bell pepper sliced into long thin strips
  • 1 large yellow pepper sliced into long thin strips
  • 1 large red onion sliced into thick chunky sections
  • 3 to 4 tablespoons olive oil
  • 2 to 3 teaspoons chili powder
  • 2 to 3 teaspoons cumin
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper optional
  • fresh cilantro optional for garnishing
  • fresh limes optional for garnishing
  • corn or flour tortillas warmed as needed for serving

Method
 

  1. Preheat oven to 425F (use Convection if you have it), line half sheet pan with foil for easier cleanup if desired, and add the chicken, peppers, and onions.
  2. Evenly drizzle with the olive oil, and evenly sprinkle the chili powder, cumin, Mexican oregano, smoked paprika, garlic powder, salt, and pepper, then toss to evenly coat.
  3. Bake for about 20 to 25 minutes. Midway through cooking, stir the ingredients and rotate the pan to ensure even cooking.
  4. Optionally garnish with cilantro, lime juice, add filling mixture to the tortillas, and serve immediately.
  5. Recipe will keep airtight in the fridge for up to 5 days.

Notes

  • Adjust spices according to taste.
  • Serve with tortillas for a complete meal.