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.
Ingredients
- 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
- ½ teaspoon onion powder
- 2 teaspoons garlic powder
- 1 pinch chipotle powder
- ½ teaspoon paprika
- 1.5 teaspoons salt
- ½ teaspoon pepper
- ¼ cup olive oil
- 8 flour tortillas fajita size
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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!
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