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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are an easy and delicious one-pan dinner made with seasoned chicken and vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mexican
Servings 5 servings
Calories 424 kcal

Equipment

  • sheet pan

Ingredients
  

Chicken and Vegetables

  • 1.5 pounds boneless skinless chicken breasts, sliced into strips cut against the grain
  • 3 units bell peppers cored and sliced (green, yellow, and red)
  • 1 unit yellow onion thinly sliced
  • 2 cloves garlic minced
  • 3 Tablespoons oil vegetable or canola oil
  • 1 unit lime for squeezing
  • ¼ cup fresh cilantro chopped
  • 8-10 units small flour tortillas
  • Desired fajita toppings Sour cream, sliced avocado, guacamole, pico de gallo, shredded cheese

Fajita Seasoning

  • 1 Tablespoon chili powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • salt and pepper to taste

Instructions
 

Preparation

  • Lightly grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
  • Preheat oven to 425 degrees F.
  • Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
  • Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
  • Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Notes

Slice chicken against the grain so it's tender. Overcooking will make it dry. For make-ahead, cut veggies and chicken and store separately in fridge. Fajita seasoning can be made in advance.

Nutrition

Serving: 1servingCalories: 424kcalCarbohydrates: 34gProtein: 34gFat: 16gSaturated Fat: 2gCholesterol: 87mgSodium: 519mgPotassium: 831mgFiber: 4gSugar: 6gVitamin A: 3180IUVitamin C: 98.6mgCalcium: 83mgIron: 3.3mg
Keyword chicken, easy dinner, fajitas, one-pan meal, Sheet Pan Chicken Fajitas
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