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Easy Sheet Pan Chicken Fajitas Recipe

Why You’ll Love This Recipe

This Easy Sheet Pan Chicken Fajitas Recipe is a one-pan wonder that brings bold Tex-Mex flavors to your dinner table with minimal cleanup. Juicy chicken strips, colorful bell peppers, and onions are tossed in a zesty seasoning blend and roasted to perfection. It’s quick, customizable, and perfect for busy weeknights or feeding a crowd.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastsbell peppers (red, yellow, green)red onionolive oilchili powderpaprikaonion powdergarlic powdersaltblack pepperlime juiceflour or corn tortillasoptional toppings: sour cream, guacamole, shredded cheese, salsa, cilantro

directions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.

Slice the chicken, bell peppers, and red onion into thin strips.

In a large bowl, combine olive oil, chili powder, paprika, onion powder, garlic powder, salt, and black pepper. Add the chicken and vegetables and toss until evenly coated.

Spread the mixture evenly onto the prepared sheet pan in a single layer.

Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.

Remove from the oven and drizzle with fresh lime juice.

Serve immediately with warm tortillas and your favorite toppings.

Servings and timing

This recipe serves 4-6 people.Preparation time: 10 minutesCooking time: 20-25 minutesTotal time: 30-35 minutes

Variations

Swap chicken for shrimp or steak slices for a different protein.

Add sliced mushrooms or zucchini for extra veggies.

Use fajita seasoning packets if you’re short on time.

Make it spicy by adding cayenne pepper or sliced jalapeños.

Serve over rice or lettuce for a low-carb option.

storage/reheating

Store leftover chicken fajitas in an airtight container in the refrigerator for up to 4 days.To reheat, warm in a skillet over medium heat or microwave until hot.You can also freeze the cooked fajita mixture for up to 2 months. Thaw overnight before reheating.

FAQs

Can I prep this ahead of time?

Yes, slice the ingredients and store them with the marinade in the fridge for up to 24 hours before baking.

Can I use frozen chicken?

Yes, just make sure it’s fully thawed before slicing and seasoning.

What kind of tortillas are best?

Either flour or corn tortillas work great—it depends on your preference.

How do I avoid soggy veggies?

Spread everything out evenly on the sheet pan and don’t overcrowd to allow roasting instead of steaming.

Is this recipe gluten-free?

Yes, if you use corn tortillas and ensure all seasonings are gluten-free.

Can I use store-bought fajita seasoning?

Absolutely, use about 1 packet per pound of chicken.

Do I need to marinate the chicken?

Not necessary, but letting it sit for 15-30 minutes before baking can enhance the flavor.

What toppings go well?

Try sour cream, guacamole, shredded lettuce, chopped tomatoes, salsa, cheese, or cilantro.

How can I make it dairy-free?

Just skip cheese and sour cream or use dairy-free alternatives.

Can kids eat this?

Yes, just adjust the spice level to keep it mild if needed.

Conclusion

Easy Sheet Pan Chicken Fajitas are your ticket to a flavorful, fuss-free meal that comes together quickly and pleases everyone. With vibrant veggies, tender chicken, and endless topping possibilities, this recipe is bound to become a staple in your weeknight dinner lineup.

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