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Sheet Pan Chicken Fajitas

Close-up of colorful sliced bell peppers and seasoned chicken strips on a baking sheet for sheet pan chicken fajitas.
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Easy sheet pan chicken fajitas with peppers and onions, seasoned and roasted for a flavorful, minimal-cleanup meal. Perfect for weeknights and meal prep.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 2 bell peppers (any color), seeded and sliced
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon fajita seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 8–10 flour tortillas
  • Optional toppings: shredded cheese, sour cream, salsa, guacamole, chopped cilantro, lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the sliced chicken, bell peppers, and onion.
  3. Drizzle with olive oil.
  4. In a small bowl, mix together the fajita seasoning, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  5. Sprinkle the seasoning mixture over the chicken and vegetables. Toss everything together until well coated.
  6. Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure the chicken pieces are not overcrowded to promote even cooking and prevent drying.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. Stir halfway through baking.
  8. While the fajitas are baking, warm your tortillas according to package directions. You can warm them in the oven for the last few minutes, in a dry skillet, or in the microwave.
  9. Serve the chicken and vegetable mixture immediately with warm tortillas and your favorite toppings.

Notes

  • For juicier chicken, you can marinate the chicken strips in the seasoning and oil for at least 30 minutes before baking.
  • Cut your vegetables and chicken into uniform sizes for even cooking.
  • This recipe is great for meal prep. Store cooked fajita mixture in airtight containers in the refrigerator for up to 3 days.
  • Consider this a great alternative to some meal planning services.

Nutrition

Find it online: https://kingscook.com/sheet-pan-chicken-fajitas/