Description
Quick and flavorful sheet pan chicken fajitas that allow everyone to build their own tacos.
Ingredients
Scale
- 1 lb chicken breast, sliced into thin strips
- 1 bell pepper, sliced (any color)
- 1 onion, sliced (yellow or red)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Tortillas for serving
- Toppings: sour cream, salsa, avocado, cilantro (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed sheet pan with foil for easier cleanup if you like.
- Add the sliced chicken, bell pepper, and onion in a large bowl. Drizzle with olive oil.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Toss until everything is evenly coated.
- Spread the mixture in a single layer across the sheet pan — don’t overcrowd; use two pans if needed.
- Bake for 20–25 minutes, or until the chicken reads 165°F (74°C) on an instant-read thermometer and the vegetables have tendered and blistered. Stir once halfway through for even browning.
- Warm tortillas in the oven for 2–3 minutes during the last few minutes of baking, or toast them on a dry skillet.
- Serve the chicken and vegetables immediately with your favorite toppings.
Notes
For a dairy-free option, skip sour cream and use sliced avocado or a squeeze of lime. Refrigerate cooled leftovers in an airtight container and use within 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: sheet pan fajitas, easy fajitas, chicken fajitas, weeknight dinner, one tray meal