Description

A quick and easy sheet pan chicken fajitas recipe made with tender chicken strips, colorful bell peppers, and onions, all roasted to perfection with fajita seasoning. A perfect weeknight meal!

Ingredients

Units Scale

1.5 lbs boneless skinless chicken breasts, sliced into thin strips
3 bell peppers (red, yellow, green), sliced
1 large red onion, sliced
2 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
8 small flour or corn tortillas
Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro

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Instructions

Preheat oven to 400°F (200°C).
Place sliced chicken, bell peppers, and onions on a large sheet pan.
Drizzle with olive oil and sprinkle with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
Spread everything out into a single layer on the sheet pan.
Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender, stirring halfway through.
Squeeze lime juice over the cooked fajitas.
Warm tortillas in the oven or microwave.
Serve chicken and vegetables in tortillas with your favorite toppings.

Notes

You can substitute chicken thighs for chicken breasts if preferred.
For extra flavor, marinate the chicken in the spices and oil for 30 minutes before baking.
Use pre-sliced fajita veggies to save prep time.
Leftovers make great fajita bowls or salads the next day.

Nutrition

Serving Size: 2 fajitas
Calories: 320
Sugar: 5g
Sodium: 580mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg