Sheet Pan Chicken Fajitas
Easy, colorful, and packed with bold Tex-Mex flavor, these sheet pan chicken fajitas feature juicy chicken, crisp bell peppers, and onions all roasted to perfection in the oven. A quick and healthy meal for any night of the week!
Equipment
- Sheet Pan
- Mixing Bowl
- Oven
- Knife and Cutting Board
Ingredients
- 1 lb chicken breasts sliced into thin strips
- 3 bell peppers red, yellow, green; sliced
- 1 medium onion sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- salt and pepper to taste
- 1 lime juiced
- fresh cilantro chopped, for garnish
- optional toppings tortillas, sour cream, guacamole, or salsa
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or grease lightly.
- Step 2: In a large bowl, toss together chicken, bell peppers, and onion with olive oil and all spices. Mix until evenly coated.
- Step 3: Spread the seasoned chicken and vegetables in a single layer on the sheet pan.
- Step 4: Roast in the oven for 20–25 minutes, or until chicken is fully cooked and veggies are tender.
- Step 5: Remove from the oven, squeeze fresh lime juice over top, and garnish with chopped cilantro.
- Step 6: Serve hot with warm tortillas and your favorite toppings like sour cream, guacamole, or salsa.
Notes
For extra char, broil for 2 minutes at the end. Swap chicken with shrimp or steak for variety. Store leftovers in the fridge for up to 3 days.
Nutrition
Calories: 300kcalCarbohydrates: 10gProtein: 32gFat: 15gSaturated Fat: 3gCholesterol: 75mgSodium: 450mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 100mgCalcium: 40mgIron: 1.8mg
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