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Roasted chicken, peppers and onions served in tortillas with sour cream and avocado and minced cilantro.
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5 from 2 votes

Sheet Pan Chicken Fajitas

Tender chicken, caramelized peppers and onions, and smoky spices all roast together in about 20 minutes, delivering an easy version of chicken fajitas perfect for any night of the week.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • 1½ pounds boneless skinless chicken breasts
  • 4 large bell peppers any color, cored and sliced ¼ inch thick strips
  • 2 medium yellow onions peeled and sliced ¼ inch thick strips
  • 2 tablespoons olive oil + more for greasing pan
  • 3 tablespoons fajita seasoning recipe follows
  • 1 large lime zest and juiced
  • ¼ cup chopped fresh cilantro leaves
  • warmed tortillas and toppings of choice for serving

Fajita Spice Blend

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional

Instructions

  • Position an oven rack in the center of the oven and preheat to 425°F. Generously brush a large rimmed sheet pan with olive oil.
  • In a small bowl, whisk together 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ¼ teaspoon cayenne pepper together.
    Spices for homemade fajita seasoning mixed together in small bowl.
  • Pat the chicken dry with a paper towel then cut into ½ inch thin strips against the grain.
    Thinly slicing chicken breasts into ½-inch strips against the grain for sheet pan chicken fajitas.
  • Place the sliced chicken, bell peppers, and onions on the sheet pan.
    Sliced chicken breasts, bell peppers, sliced onions on rimmed sheet pan.
  • Drizzle with olive oil, then sprinkle the prepared spice blend evenly over the chicken and vegetables. Use your hands to toss the ingredients until everything is well coated in oil and seasoning, then spread out evenly over the sheet pan.
    Sliced chicken breast, raw bell peppers, and yellow onion on sheet pan tossed with fajita seasoning.
  • Bake for 8 minutes. Remove the pan from the oven, flip, and return to the oven to bake for an additional 8-10 minutes longer until the chicken is cooked through and the peppers and onions are softened.
    Sliced chicken breasts, sliced bell peppers, and sliced onions tossed with seasonings on rimmed sheet pan after baking.
  • Add the zest and juice of a lime and minced cilantro to the pan, toss to coat and serve in tortillas with your favorite toppings.
    Chicken and peppers with onions roasted on sheet pan topped after finishing with lime zest and lime juice.

Video

Notes

Bell Peppers: I recommend using at least 2 sweet bell peppers (like orange, yellow, or red) and 1 green bell pepper for balance. But use what you like or have on hand. 
Adjust the Heat: Omit the cayenne or increase as desired. You can also swap out the smoked paprika for regular to keep things a bit milder. 
Leftovers: Store leftovers in airtight container in the refrigerator for up to 3 days. Reheat in dry skillet over medium-high heat to warm through and keep the texture from becoming overly mushy--which can happen in the microwave.

Nutrition

Calories: 229kcal | Carbohydrates: 13g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 548mg | Potassium: 780mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4241IU | Vitamin C: 147mg | Calcium: 40mg | Iron: 2mg
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