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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Easy sheet pan chicken fajitas using one pan for juicy, charred fajitas in about 30 minutes.
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Prep Time 10 minutes
Cook Time 23 minutes
Resting Time 10 minutes
Total Time 33 minutes
Course main dish
Cuisine Mexican
Servings 4 fajitas
Calories 515 kcal

Equipment

  • sheet pan
  • oven
  • Mixing Bowl
  • Foil

Ingredients
  

Chicken & Veggies

  • 1.5 lb boneless, skinless chicken breasts, cut into ½″-thick strips or use chicken tenders
  • 3 bell peppers, mixed colors, cored and cut into ½″-wide strips
  • 1 medium onion, peeled and cut into ½″-thick slices
  • 2 tablespoon olive oil
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon fine sea salt plus extra to taste
  • 0.5 teaspoon 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
 

Preparation Steps

  • Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine the seasonings and set aside.
  • Spread veggies and chicken over a rimmed sheet pan and drizzle with olive oil. Sprinkle on the seasoning mix and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
  • Bake for 18-20 minutes, then switch to broil for 2-3 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
  • Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
  • Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.

Notes

Make a freezer meal by placing marinated chicken and veggies into a freezer zip-top bag for up to 3 months. Thaw in the fridge overnight and cook according to directions. Store cooked fajitas in individual portioned airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge and reheat in the air fryer or oven at 350°F, or in the microwave or stovetop until heated through.

Nutrition

Serving: 1fajitasCalories: 515kcal
Keyword chicken fajitas, easy recipes, meal prep, one pan meals, sheet pan chicken fajitas, weeknight dinner
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