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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

This sheet pan chicken fajitas recipe delivers restaurant-quality Mexican flavor in just 30 minutes with minimal cleanup. Perfectly seasoned chicken and colorful vegetables roast together for an easy weeknight meal the whole family loves.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts sliced into 1/4-inch strips
  • 3 bell peppers red, yellow, green, sliced
  • 2 large onions sliced
  • 3 tablespoons olive oil
  • 2 limes juiced
Fajita Seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
For Serving
  • 16-18 flour or corn tortillas warmed
  • sour cream optional
  • guacamole optional
  • shredded cheese optional
  • fresh cilantro optional

Method
 

  1. Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.
  2. In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper.
  3. Place sliced chicken, bell peppers, and onions on the prepared sheet pan. Drizzle with olive oil and lime juice.
  4. Sprinkle seasoning mixture over everything and toss to coat evenly. Spread in a single layer without overcrowding.
  5. Roast for 20-25 minutes, stirring halfway through, until chicken reaches 165°F internal temperature and vegetables are tender with charred edges.
  6. Optional: Broil for 2-3 minutes for extra char. Serve immediately with warm tortillas and desired toppings.

Notes

Pat chicken dry before seasoning for better browning. Don't overcrowd the pan—use two pans if doubling recipe. Leftovers store well for 4 days refrigerated.