Description
Easy sheet pan chicken fajitas made with juicy chicken strips, colorful bell peppers, and homemade fajita seasoning baked to perfection. This one-pan recipe is perfect for quick weeknight dinners, meal prep, or feeding a crowd with flavorful, charred fajitas served with warm tortillas and fresh toppings.
Ingredients
Units
Scale
Chicken & Veggies
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 3 bell peppers (red, yellow, orange, or green), cored and cut into 1/2-inch wide strips
- 1 medium onion, peeled and cut into 1/2-inch thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, for squeezing over fajitas and serving
- Fresh cilantro leaves
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & Prep Pan: Position a rack in the top third of the oven and preheat to 425 degrees Fahrenheit. In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the seasoning mix.
- Prepare Chicken and Veggies: On a rimmed sheet pan, spread out the chicken strips, sliced bell peppers, and onion slices. Drizzle the olive oil evenly over them. Sprinkle the seasoning mix on top and toss everything well to evenly coat all ingredients with oil and spices. Spread the mixture out in a single layer on the pan.
- Rest for Flavor: Let the seasoned chicken and veggies rest at room temperature for 10 minutes to allow flavors to meld. Alternatively, refrigerate for up to 2 hours for deeper flavor development before cooking.
- Bake and Broil: Bake the sheet pan for 18 to 20 minutes at 425 degrees Fahrenheit. Then switch the oven to broil and cook for an additional 2 to 3 minutes until the edges of the chicken and veggies are slightly charred and browned. Confirm the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Warm Tortillas: While baking, wrap the tortillas in foil and place them in the oven during the last 5 minutes of cook time to warm through.
- Garnish & Serve: Remove the sheet pan from the oven and squeeze fresh lime juice over the fajitas. Sprinkle chopped fresh cilantro on top if desired. Serve the chicken and veggies with warmed tortillas and your choice of optional toppings like sour cream, pico de gallo, guacamole, and shredded cheese.
Notes
- Fajita Toppings: Use sour cream, pico de gallo, guacamole, cheese, fresh jalapeños, salsa, cilantro, lime, or hot sauce to customize your fajitas.
- Make-Ahead Instructions: Marinate chicken and veggies in the seasoning mix, then freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge before cooking.
- Meal Prep: Store cooked fajitas in individual airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating Tips: Reheat frozen or refrigerated fajitas in an air fryer or oven at 350 degrees Fahrenheit, or heat them on the stovetop or microwave until thoroughly warmed.
Nutrition
- Serving Size: 1 serving (2 fajitas)
- Calories: 370 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg
