Easy Sheet Pan Chicken Fajitas
These Easy Sheet Pan Chicken Fajitas feature tender, seasoned chicken and vegetables, all roasted on a single pan for a quick and easy dinner any night of the week. You will love how simple these delicious chicken fajitas are to make.
Simple one pan recipes are essential for every home cook. Like this Sheet Pan Sausage and Potatoes, these easy sheet pan chicken fajitas are incredibly easy to prepare.
This recipe simplifies dinner preparation and is also great for making ahead of time. You can prepare the ingredients earlier in the day, or even the night before, to save time. When you are ready to cook just toss it all on a sheet pan and pop it in the oven.
The majority of the ingredients needed to prepare these fajitas are the seasonings. If you don't have all of the spices required, you can substitute with your preferred fajita seasoning or a taco seasoning packet.
Additional Ingredients
You may want to serve toppings with your fajitas. Some of my favorite fajita toppings are:
Guacamole
Pico de Gallo
Sour Cream
Shredded Cheese
Cilantro
Lime Wedges
Taco Sauce/ Salsa
The full recipe can be found in the recipe card below.
This recipe is super easy to make and is always a hit when I serve it to my family. I typically serve it with Guacamole and Spanish Rice.
STEP 1
Make the fajita seasoning by combining the cumin, chili powder, onion powder, garlic powder, chipotle powder, paprika, salt and pepper.
STEP 2
Place the chicken, bell peppers and onions on a prepared baking sheet. Sprinkle with fajita seasoning and drizzle with oil. Toss everything together to ensure the chicken and vegetables are well-coated with the seasoning and oil.
STEP 3
Place in the oven and roast for 25 minutes or until the chicken is fully cooked. While the chicken is cooking wrap the tortillas in foil and place in the oven the last 5 minutes of the cook time.
STEP 4
Before serving, squeeze lime juice over the chicken and vegetables, and garnish with chopped cilantro. Enjoy!
Whether you are meal prepping or storing leftovers both are stored the same way. For best results place in an airtight container and store in the refrigerator up to 7 days.
Freezing: For best results store leftovers in an airtight freezer bag or container for up to 3 months.
Freezer Meal: If you are wanting to make this meal as a freezer prep meal, simply place the chicken and vegetables in a freezer bag and freeze up to 3 months.
Thaw overnight in the refrigerator and continue with cooking instructions.
These Easy Sheet Pan Chicken Fajitas feature tender, seasoned chicken and vegetables, all roasted on a single pan for a quick and easy dinner any night of the week. You will love how simple these delicious chicken fajitas are to make.
- 3 boneless skinless chicken breasts (cut into thin strips)
- 2 large bell peppers (cut into strips)
- 1 large onion (thinly sliced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 pinch chipotle powder
- 1/2 teaspoon paprika
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 8 flour tortillas (fajita size)
Preheat an oven to 400°F and line a baking sheet with parchment paper.
Make the fajita seasoning by combining the cumin, chili powder, onion powder, garlic powder, chipotle powder, paprika, salt and pepper. Mix until fully combined.
Place the chicken, bell peppers and onions on the prepared baking sheet. Sprinkle with fajita seasoning and drizzle with oil. Toss everything together to ensure the chicken and vegetables are well-coated with the seasoning and oil.
Place in the oven and roast for 25 minutes or until the chicken is fully cooked. (The chicken should reach an internal temperature of 165°F.) While the chicken is cooking wrap the tortillas in foil and place in the oven for the last 5 minutes of the cook time.
Before serving, squeeze lime juice over the chicken and vegetables, and garnish with chopped cilantro. Enjoy!
Thank you for stopping by!