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a sheet pan filled with chicken fajitas and warmed tortillas in foil.
5 from 23 votes

Baked Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are a tasty, simple, and quick recipe for busy weeknights, combining tender baked chicken, bell peppers, and onions in one easy dish.
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Equipment

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • 1 ½ pounds (680 g) boneless and skinless chicken breasts sliced into strips
  • 3 bell peppers mixed colors, sliced
  • 1 medium yellow onion or white, sliced
  • 3 tablespoons vegetable oil or avocado oil

For Serving

  • Flour tortillas
  • Lime
  • Cilantro
  • Guacamole
  • Pico de gallo

Instructions

  • Preheat the oven to 425°F (220°C), or 200°C if using a fan oven.
  • In a small bowl, combine the seasoning ingredients and mix (chili powder, ground cumin, garlic powder, onion powder, smoked paprika, cayenne, oregano, black pepper). That’s your fajita seasoning ready. Set aside.
  • To a large rimmed sheet pan (I use a half sheet size 18″ x 13″, 46 x 33 cm), add oil, sliced chicken, sliced bell peppers, and sliced onion. Season with the fajita seasoning, salt, and toss with kitchen tongs or your hands until everything is well coated.
  • Roast in the oven for 10 minutes, flip, and then roast for 5 more minutes (the internal temperature of the chicken must be 165°F/74°C). Place under the broiler for 2-3 minutes to slightly char the chicken and vegetables. If desired, wrap the tortillas in foil, and add them to the oven in the last 3 minutes so they are warmed up.
  • Remove from the oven, allow to cool for a few minutes then serve in flour tortillas, with a squeeze of fresh lime juice, and your favorite toppings.

Video

Notes

  • It can be helpful to keep the chicken on one side of the pan and the veggies on the other. This way, if one or the other is cooking more quickly, it's easy to remove it to let the rest of the meal finish.
  • Keep an eye on the chicken: Depending on how thick you cut the chicken, it may be ready before the veggies are. Cook only until the chicken reaches 165°F/74°C, or it will dry out.
  • Warm the Tortillas: Wrap a stack of flour tortillas with foil, and place the packet in the oven during the last three minutes of baking the fajitas. This way everything will be hot and ready to eat at the same time!
  • Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 2fajitas | Calories: 335kcal | Carbohydrates: 11g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 237mg | Potassium: 951mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3910IU | Vitamin C: 119mg | Calcium: 46mg | Iron: 2mg