Description
This easy sheet pan chicken fajitas recipe delivers juicy, flavorful chicken and charred bell peppers all baked together on one pan, making it perfect for quick weeknight meals or feeding a crowd. With homemade fajita seasoning and colorful veggies, it's a crowd-pleaser that reheats well for meal prep.
Ingredients
Units
Scale
Chicken & Veggies
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 3 bell peppers (mix of red, yellow, orange, or green), cored and cut into 1/2-inch wide strips
- 1 medium onion, peeled and cut into 1/2-inch thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, to squeeze over finished fajitas and to serve
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of your oven and preheat to 425 degrees Fahrenheit. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to make the seasoning blend. Set aside.
- Season chicken and veggies: Spread the chicken strips, bell peppers, and onion slices evenly over a rimmed sheet pan. Drizzle with olive oil. Sprinkle the seasoning mix over everything and toss well to coat all pieces evenly. Spread the mixture out evenly on the pan. Let rest at room temperature for 10 minutes to enhance flavor; optionally, refrigerate up to 2 hours for deeper seasoning penetration.
- Bake fajitas: Place the sheet pan in the oven and bake for 18 to 20 minutes. Then switch the oven setting to broil and broil for an additional 2 to 3 minutes until the edges are browned and lightly charred. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Warm tortillas: During the last 5 minutes of baking, wrap tortillas in foil and place them in the oven to warm through.
- Garnish & serve: After removing the fajitas from the oven, squeeze fresh lime juice over the chicken and veggies and sprinkle with fresh cilantro leaves if desired. Serve the fajitas by filling warm tortillas and adding your favorite toppings like sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- Fajita toppings can include sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime wedges, and hot sauce for extra flavor.
- Make-ahead instructions: Marinate chicken and veggies with seasoning and olive oil, then store in a freezer-safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator before baking.
- Meal prep: Store cooked fajitas in airtight containers in the refrigerator for up to 4 days or freeze up to 3 months.
- Reheating: Thaw frozen fajitas in the fridge, then reheat in an air fryer or oven at 350 degrees Fahrenheit, or warm quickly in the microwave or on the stovetop until heated through.
Nutrition
- Serving Size: 1 serving (approx. 2 fajitas)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
