Description
These Easy Sheet Pan Chicken Fajitas are a no-fuss, one-pan dinner packed with juicy chicken, colorful bell peppers, and bold fajita seasoning. Toss everything on a baking sheet, roast until tender and slightly charred, and serve with warm tortillas and your favorite toppings. Perfect for busy nights with minimal cleanup!
Ingredients
-
1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
-
3 bell peppers (red, yellow, green), sliced
-
1 red onion, sliced
-
2 tbsp olive oil
-
1 packet fajita seasoning (or use homemade – see notes)
-
Salt and pepper, to taste
-
Juice of 1 lime
For Serving:
-
Warm flour or corn tortillas
-
Sour cream or Greek yogurt
-
Salsa or pico de gallo
-
Avocado or guacamole
-
Chopped cilantro
-
Shredded cheese (optional)
Instructions
-
Preheat oven:
Set oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. -
Prep the ingredients:
Place chicken, sliced peppers, and onions on the baking sheet. Drizzle with olive oil, sprinkle with fajita seasoning, salt, and pepper. Toss everything to coat evenly. -
Bake:
Spread everything out in a single layer. Roast for 20–25 minutes, flipping halfway, until chicken is cooked through and veggies are slightly charred. -
Finish with lime:
Remove from oven and squeeze fresh lime juice over the top. Toss lightly to mix.
-
Serve:
Spoon into warm tortillas and add your favorite toppings. Serve immediately!
Notes
-
Homemade Fajita Seasoning: Mix 1 tsp chili powder, 1 tsp paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, 1/4 tsp salt, and a pinch of cayenne.
-
Great for meal prep – store leftovers in the fridge up to 4 days.
-
Use pre-sliced chicken and bagged peppers to save even more time.