5 from 15 votes
Sheet Pan Chicken Fajitas Recipe
Sheet Pan Chicken Fajitas use a blend of chili powder, cumin, smoked paprika, and oregano to season sliced chicken thighs along with red onion and bell peppers. Roasting everything together on a single pan simplifies the process and yields tender, spice-coated chicken with slightly softened peppers and onions. The fajita seasoning mix enhances the chicken and vegetables, making this a straightforward meal option that can be served in tortillas or over cooked rice with a squeeze of lime and fresh cilantro.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
264 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ½ teaspoon garlic powder
- ½ teaspoon black pepper ground
- 1 ½ teaspoons salt fine sea salt
Fajita Ingredients
- 1 red onion , sliced
- 2 bell pepper seeds removed and sliced, any color
- 1.25 to 1.5 pounds chicken thigh boneless, skinless
- 2 tablespoons olive oil
For serving
- tortillas or cooked rice
- lime wedges
- cilantro fresh
Instructions
- Preheat the oven to 400ºF and have a half-sheet pan nearby. (18 by 13 inches) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, and black pepper. Stir well and set this fajita seasoning aside.
- Add the sliced red onion, bell pepper, and chicken to the pan. Drizzle the oil over the chicken and veggies. Then sprinkle the fajita seasoning over the ingredients, flipping the chicken to make sure both sides get coated in the oil and spices. Toss the veggies gently, then spread them out into an even layer on the pan.
- Bake at 400ºF for 20 to 25 minutes or until the chicken reaches an internal temperature of 165ºF when tested with an instant-read thermometer. (If you're using boneless chicken breasts, they may require up to 30 minutes to reach that temperature.)
- Remove the pan from the oven and let the chicken rest for 5 minutes. Then transfer it to a cutting board and slice thinly, or shred it with two forks. Return the chicken to the pan and toss with the veggies and spices. Serve warm in your favorite tortillas or over a bed of rice for a fajita bowl. Squeeze with lime juice and garnish with fresh cilantro, if desired.
Cup of Yum
Notes
- Omitting a spice from the seasoning blend is acceptable, but do not skip the salt to ensure proper flavor.
- Store any leftovers in an airtight container in the fridge for up to 4 days for best freshness.
- A sturdy, heavy sheet pan is recommended to avoid warping at high roasting temperatures.
- Nutrition information excludes tortillas because their varieties and ingredients vary widely.
Nutrition Information
Calories
264kcal
(13%)
Carbohydrates
7g
(2%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.03g
(2%)
Cholesterol
135mg
(45%)
Sodium
1011mg
(42%)
Potassium
551mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2300IU
(46%)
Vitamin C
78mg
(87%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 264
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 135mg | 45% |
| Sodium | 1011mg | 42% |
| Potassium | 551mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 78mg | 87% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.