Description

These easy sheet pan chicken fajitas are a quick and delicious dinner made with juicy chicken, colorful bell peppers, and onions, all seasoned with fajita spices and roasted together on one pan. Serve with warm tortillas and your favorite toppings for a stress-free, tasty meal.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts, thinly sliced
3 bell peppers (red, yellow, green), sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1 lime
Warm flour or corn tortillas, for serving
Optional toppings: sour cream, guacamole, salsa, shredded cheese, chopped cilantro

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Instructions

Preheat your oven to 400°F (200°C).
On a large sheet pan, add sliced chicken, bell peppers, and onions.
Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper.
Toss everything together on the sheet pan until evenly coated.
Spread out in a single layer.
Bake for 20–25 minutes, or until the chicken is cooked through and veggies are tender.
Squeeze fresh lime juice over everything and toss again.

Serve hot with warm tortillas and your favorite toppings.

Notes

Try using chicken thighs for extra juiciness.
Add jalapeños if you like more heat.
This recipe is great for meal prep—store in the fridge for up to 4 days.

Serve with rice or cauliflower rice for a low-carb option.

Nutrition

Serving Size: 1/4 of recipe (about 1 ½ cups chicken/veggies + 2 small tortillas)
Calories: 390
Sugar: 5g
Sodium: 580mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 32g
Cholesterol: 80mg