Go Back
Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Craving a vibrant and easy weeknight meal? Sheet Pan Chicken Fajitas combines juicy chicken, colorful bell peppers, and zesty lime, all baked to perfection. This one-pan wonder is perfect for taco night, bringing fresh flavors and minimal cleanup. Make it tonight for a satisfying dinner!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound chicken breast boneless skinless chicken breast
  • 2 each bell peppers green, red, yellow, or orange
  • 1 medium red onion
  • ¼ cup olive oil
  • 2 teaspoons oregano dried
  • 1 teaspoon cumin dried
  • 1 teaspoon garlic powder dried
  • ½ teaspoon paprika dried
  • ¼ teaspoon cayenne pepper dried
  • 1 teaspoon salt
  • 1 medium lime juice only Juice from 1 lime about 2 tablespoons
  • 8 each flour or corn tortillas

Equipment

  • Frying Pan
  • Chef's Knife
  • Mixing Bowl
  • Oven

Method
 

  1. Preheat the oven to 425°F. Lightly oil the pan with cooking oil.
  2. Slice the chicken, bell peppers, and red onion into ¼-inch strips so they cook evenly. If the chicken breasts are especially thick, slice them in half before cutting into strips.
  3. Add the chicken and vegetables to the sheet pan in an even layer.
  4. In a small bowl, mix together olive oil, oregano, cumin, garlic powder, paprika, cayenne pepper, and salt.
  5. Pour the mixture over the sliced chicken, peppers, and onions. Gently toss them with the oil and spice mixture.
  6. Place the sheet pan in the oven for 25 to 30 minutes or until the chicken is cooked through. You can check the chicken with a meat thermometer to ensure it has reached 165°F in the center.
  7. Serve with warm soft tortillas and enjoy! You can also squeeze additional fresh lime juice over top of the fajitas at the table if desired.

Notes

  • This recipe assumes: about 3-4 ounces of chicken per person.
  • Taco yield: Depending on how many other toppings you add, this recipe can make 2-3 tacos per person or 8-12 tacos total.
  • Nutrition info: This is calculated without tortillas or toppings, as those can vary.