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Sheet Pan Chicken Fajitas Recipe

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4.8 from 144 reviews

A vibrant and healthy Sheet Pan Chicken Fajitas recipe featuring tender strips of seasoned chicken, colorful bell peppers, and onions all baked together for an easy, flavorful meal with minimal cleanup.

Ingredients

Protein

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)

Vegetables

  • 2 bell peppers (1 red, 1 green)
  • 1 large onion

Seasonings & Oils

  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • Juice of 1 lime

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare Ingredients: Slice the chicken breasts into thin strips for quick and even cooking. Chop the bell peppers and onion into bite-sized pieces to create a balanced texture and flavor.
  3. Season the Chicken and Veggies: In a large bowl, combine the sliced chicken, olive oil, cumin, chili powder, garlic powder, salt, and pepper. Toss everything well until the chicken and vegetables are evenly coated with the flavorful spice blend.
  4. Arrange on Baking Sheet: Spread the seasoned chicken and vegetable mixture evenly on the prepared baking sheet to allow for uniform cooking and caramelization.
  5. Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and slightly golden, and the vegetables are tender.
  6. Finish with Lime: Remove from the oven and drizzle with fresh lime juice to add a bright, zesty flavor before serving.

Notes

  • For extra flavor, marinate the chicken with the spices for 30 minutes before cooking.
  • You can add sliced jalapeños for a spicy kick.
  • Serve with warm tortillas, sour cream, salsa, and guacamole for a complete fajita meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To keep it gluten-free, ensure spices do not contain any additives.