Sheet Pan Chicken Fajitas
Make this easy Sheet Pan Chicken Fajitas recipe with seasoned chicken, peppers, and onions roasted on one pan. A simple weeknight dinner with minimal cleanup and plenty of flavor.
Servings: 4
Ingredients
- 2 lbs chicken breasts, cut into thin strips
- 2 large or 3 medium bell peppers (any colors you prefer)
- 1 medium onion
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp salt
- ½ tsp pepper
- Juice from one lime
- Cilantro, to garnish
Instructions
- Preheat your oven to 425°F and lightly grease a large baking sheet or line it with parchment paper for easier cleanup.
- Slice the bell peppers, onion, and chicken into thin strips so they cook evenly.
- Place the chicken, peppers, and onion in a large bowl. Drizzle with olive oil.
- In a small bowl, combine the seasonings, then sprinkle them over the chicken and vegetables. Squeeze the lime juice over the top. Wearing disposable food-safe gloves, toss everything together until the chicken and veggies are evenly coated.
- Using tongs, spread the chicken and vegetables across the prepared baking sheet in a single layer. Avoid overcrowding the pan so the ingredients roast properly.
- Bake for 25 to 30 minutes, stirring halfway through if desired, until the chicken is fully cooked and the vegetables are tender.
- Remove from the oven and sprinkle with fresh cilantro. Serve in warm flour tortillas with your favorite fajita toppings such as sour cream, shredded cheese, guacamole, or salsa.