Go Back
–+ servings

Sheet Pan Chicken Fajitas

Quick and flavorful sheet pan chicken fajitas ready in under 30 minutes—perfect for a busy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 1
Course: Chicken, Main Dish, Quick Meals
Cuisine: Mexican
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast tenders cut into bite-size pieces
  • 1 medium red onion thinly sliced
  • 1 medium green bell pepper thinly sliced
  • 1 medium red bell pepper thinly sliced
  • 1 medium yellow bell pepper thinly sliced
  • 2 tablespoons olive oil preferably California olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly cracked black pepper or to taste

Method
 

  1. Preheat your oven to 400°F. Arrange the chicken pieces, sliced onion, and sliced bell peppers in a single layer on a large rimmed baking sheet.
  2. Drizzle everything with the olive oil.
  3. Sprinkle the chili powder, cumin, garlic powder, smoked paprika, dried oregano, onion powder, salt, and pepper over the chicken and vegetables. Toss well with your hands or tongs until evenly coated.
  4. Bake for 10 minutes. Remove the pan from the oven, stir the chicken and veggies, then return to the oven and bake for another 5 minutes.
  5. Switch the oven to broil on high. Broil for 2 to 3 minutes, watching closely, until the edges are lightly charred and crispy.
  6. Serve immediately on warm flour tortillas with your favorite fajita toppings, such as sour cream, guacamole, salsa, and shredded cheese.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 32gFat: 14gSaturated Fat: 2.5gCholesterol: 85mgSodium: 680mgFiber: 4gSugar: 6g

Notes

For extra flavor, marinate the chicken in the spice mixture and olive oil for 30 minutes before baking. Substitute chicken thighs for breast if you prefer juicier meat. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet or oven. To make ahead, prep the veggies and chicken the night before, but don't mix with oil and spices until ready to bake. Serve with warm corn tortillas for a gluten-free option.

Tried this recipe?

Let us know how it was!