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Sheet Pan Chicken Fajitas

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  • Author: Lidia
  • Prep Time: 10 min
  • Cook Time: 20 min (roast + broil)
  • Total Time: 30 min
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Roasting / Broiling
  • Cuisine: Tex‑Mex / Mexican
  • Diet: Gluten Free

Description

A quick, flavorful all‑in‑one oven fajita meal featuring chicken, peppers, and onions, all roasted on a sheet pan for easy prep and cleanup.


Ingredients

  • 1 lb (≈ 450 g) boneless, skinless chicken breast, thinly sliced into strips
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow (or orange) bell pepper, thinly sliced
  • 1 large red (or yellow) onion, thinly sliced
  • 2 tbsp extra‑virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • ¾ tsp salt (adjust to taste)
  • Juice of 1 lime (≈ 1 tbsp)
  • 8 corn or flour tortillas, warmed (for serving)
  • Optional garnishes: cilantro, sour cream, avocado slices, pico de gallo, lime wedges

Instructions

  1. Preheat your oven to 400 °F (≈ 200 °C). Line a rimmed sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together olive oil, chili powder, cumin, garlic powder, and salt.
  3. Add the sliced chicken to the bowl, tossing well so each piece is coated in the spice mixture.
  4. Add the sliced bell peppers and onion, tossing gently to coat everything evenly.
  5. Spread the chicken and vegetables in a single, even layer on the prepared sheet pan (don’t overcrowd).
  6. Roast in the oven for ~15 minutes. Then switch the oven to broil (high) and broil for another ~3–5 minutes or until the chicken is cooked through and the edges of the vegetables begin to char. (Watch closely so nothing burns.)
  7. Remove from oven and immediately squeeze fresh lime juice over the chicken and vegetables, stirring to mix.
  8. Serve the chicken‑pepper mix in warm tortillas. Top with your choice of garnishes (cilantro, sour cream, avocado, pico de gallo, extra lime) and enjoy.

Notes

  • You can substitute chicken thighs (boneless, skinless) for breast; adjust cooking time slightly.
  • If your pan is crowded, ingredients will steam instead of roast — use a large sheet pan or two pans if necessary.
  • You may prep and slice all ingredients ahead of time (1 day in advance) to speed up weeknight cooking.
  • Leftovers keep in fridge for ~3–4 days; reheat in oven or skillet to maintain texture rather than microwave.
  • Feel free to add extra vegetables (e.g. zucchini, mushrooms) or beans (black beans) if you like.

Nutrition

  • Serving Size: 1/4 of recipe (chicken + veggies + tortillas)
  • Calories: ≈ 317 kcal
  • Sugar: ≈ 4.6 g
  • Sodium: ≈ 246 mg
  • Fat: ≈ 11.5 g
  • Saturated Fat: ≈ 2.1 g
  • Unsaturated Fat: ≈ 9.4 g
  • Trans Fat: 0 g
  • Carbohydrates: ≈ 8.7 g
  • Fiber: ≈ 2.3 g
  • Protein: ≈ 41.6 g