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seasoned cooked chicken pieces with sliced red and yellow bell peppers on sheet pan
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Sheet Pan Chicken Fajitas

Let the oven do the work! Only one sheet pan and about 20 mins. needed to have tasty chicken fajitas on your table.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 6 servings
Calories: 203kcal

Ingredients

  • 1 ½ lbs. boneless skinless chicken breasts sliced into ½ inch thick strips
  • 1 red bell pepper sliced into ¼ inch slices
  • 1 yellow bell pepper sliced into ¼ inch slices
  • 1 green bell pepper sliced into ¼ inch slices
  • 1 medium yellow onion sliced into ¼ inch slices
  • 2 Tbsp olive oil
  • 6-8 flour tortillas
  • Lime
  • Cilantro
  • Optional Toppings sour cream, cheese, salsa, avocado etc

For the Seasoning*

  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp red pepper flakes optional
  • Salt and pepper to taste ( recommend approx. 1 tsp salt and ½ tsp pepper)

Instructions

  • Preheat oven to 425 F . Spray a large sheet pan with non-stick cooking spray, set aside.
  • In a small bowl, whisk together the seasonings; chili powder, cumin, paprika, garlic powder, onion powder, red pepper flakes and salt and pepper to taste. Set aside.
  • In a large bowl combine olive oil, chicken, bell pepper, onion and seasonings . Toss to combine.
  • Spread chicken, bell peppers and onion into an even layer on baking sheet . Roast until chicken is fully cooked and bell peppers/onions reach desired tenderness ( approx. 10 – 15 min depending on the thickness of the chicken strips) careful not to overcook the chicken.
  • Wrap tortillas in aluminum foil and warm up in the oven for last 5 min. of cooking time.
  • Remove fajita mixture from oven and pour off any extra juices from cooking. Squeeze juice from fresh lime over fajita mixture and sprinkle with fresh cilantro. Serve filling warm in warm tortillas and top with optional toppings (like sour cream, cheese, salsa or guacamole).

Notes

* You can use a taco/fajita seasoning packet instead of seasoning mixture if you choose.
If using frozen chicken or frozen veggies- thaw according to package directions and follow the rest of the recipe. You'll want around 2-3 cups of veggies total. 
Using two sheet pans- If you'd like you can use two sheet pans, one to cook the chicken and one to cook the vegetables. You want space around each vegetable slice so they can cook/roast and get those nice charred edges vs. steam (no charred edges and soggy).
Nutritional Info is for Fajita Mixture only ( chicken,bell pepper, onions etc w/o the tortillas- calories/nutritional info vary by size and brand of tortilla selected,

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 5.9g | Protein: 26.6g | Fat: 8.1g | Saturated Fat: 1.5g | Cholesterol: 70.2mg | Sodium: 75.1mg | Fiber: 1.4g | Sugar: 1.4g