Description
An easy and flavorful sheet pan chicken fajitas recipe made with seasoned chicken, bell peppers, and onions all baked together on one pan for a quick and healthy dinner.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, thinly sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Fresh lime wedges, for serving
- Chopped cilantro, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, combine the sliced chicken, bell peppers, and onion.
- Drizzle with olive oil and sprinkle with chili powder, paprika, cumin, garlic powder, onion powder, oregano, red pepper flakes, salt, and black pepper.
- Toss everything together until the chicken and vegetables are evenly coated with the seasoning.
- Spread the mixture evenly onto a large sheet pan.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Optional: Broil for the last 2-3 minutes to slightly char the edges for extra flavor.
- Warm the tortillas and serve the chicken and veggies with your favorite toppings like cilantro, lime wedges, or sour cream.
Notes
- For quicker prep, use pre-sliced fajita veggies from the store.
- Use boneless chicken thighs if you prefer juicier meat.
- Double the seasoning for extra flavor intensity.
Nutrition
- Serving Size: 1/4 of recipe (with 2 tortillas)
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg