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4.9 from 567 votes

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas - SHEET PAN DINNER! A perfect weeknight meal with tender chicken + crisp-tender veggies with the easiest clean-up!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 ½ pounds boneless, skinless chicken breasts cut into thin strips
  • 1 red bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 orange bell pepper cut into strips
  • 1 red onion cut into wedges
  • 3 cloves garlic minced
  • 3 tablespoons olive oil
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • 6 8-inch flour or corn tortillas warmed
For the chili powder mixture
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
  3. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
  4. Serve immediately with tortillas.
For the chili powder mixture
  1. In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.