Description
Easy and flavorful Sheet Pan Chicken Fajitas featuring juicy chicken strips, colorful bell peppers, and homemade fajita seasoning cooked on a single pan for convenient cleanup and perfect weeknight meals or meal prep.
Ingredients
Scale
Chicken & Veggies
- 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips
- 3 bell peppers (red, yellow, orange, or green), cored and cut into ½″-wide strips
- 1 medium onion, peeled and cut into ½″-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
- ½ tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, to squeeze over finished fajitas
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to make the seasoning mix and set aside.
- Season chicken and vegetables: Spread chicken strips, bell peppers, and onion slices over a rimmed sheet pan. Drizzle with olive oil and sprinkle the seasoning mix over everything. Toss well to coat evenly and spread out in a single layer on the pan. Let rest at room temperature for 10 minutes to enhance flavor or refrigerate up to 2 hours.
- Bake and broil: Place the sheet pan in the oven and bake for 18 to 20 minutes until the chicken is cooked. Then switch the oven to broil and cook for an additional 2 to 3 minutes to achieve lightly charred, browned edges. Ensure the chicken reaches an internal temperature of 165°F.
- Warm tortillas: Wrap tortillas in foil and place in the oven during the last 5 minutes of baking time to warm them.
- Garnish & serve: Remove sheet pan from oven and squeeze fresh lime juice over the fajita mixture. Sprinkle fresh cilantro leaves on top if desired. Serve with warm tortillas and your favorite toppings like sour cream, pico de gallo, guacamole, or shredded cheese to build delicious fajitas.
Notes
- Use toppings such as sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime wedges, and hot sauce to customize your fajitas.
- Make a freezer meal by marinating chicken and veggies, then storing in a freezer zip-top bag for up to 3 months. Thaw overnight in the fridge before cooking.
- For meal prep, store cooked fajitas in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat leftovers by thawing in the fridge and warming in an air fryer or oven at 350°F, or use a microwave or stovetop until heated through.
