Sheet Pan Chicken Fajitas Recipe

4.64 from 11 votes

Sheet Pan Chicken Fajitas Recipe

Are you ready to dive into a plate of perfectly seasoned fajitas - with all your favorite toppings, of course - while keeping your weeknight meal prep super simple? This recipe is for you.

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 245kcal

Author Heather Dessinger

Equipment

rimmed baking sheet

Ingredients

Fajita Seasoning + Oil Mixture

1 tbsp chili powder
1 tbsp ground cumin
2 tsp garlic powder
1 tsp paprika
¾ tsp oregano
1 tsp sea salt
¼ tsp black pepper
pinch cayenne pepper (optional)
¼ cup avocado oil or olive oil

Meat + Veggies Mix

1 red bell pepper (sliced into 1/4 inch slices)
1 yellow bell pepper (sliced into 1/4 inch slices)
1 green bell pepper (sliced into 1/4 inch slices)
1 small red or yellow onion (sliced into 1/4 inch slices)
1½ pounds chicken breasts (cut into thin strips)

Topping & Side Ideas

2 tbsp lime juice (plus extra lime wedges if desired)
sour cream
cilantro
homemade tortillas
Mexican rice

Instructions

Preheat oven to 375F.
In a large bowl, add the oil, chili powder, cumin, garlic powder, paprika, salt, oregano, black pepper, and cayenne (if using). Stir until well combined.
Add veggie slices and chicken strips to the bowl and mix until they are well coated with the oil/spice mixture.
Place the chicken and veggies on a baking sheet in an even later.
Bake for 25-30 minutes, or until the chicken is fully cooked. Once the chicken is finished cooking, you can turn your oven to broil and place the pan close to the broiler for 2-5 minutes. This step is optional, but I like it because it browns the chicken and adds color to the veggies.
Remove the pan from the oven. Sprinkle with lime juice if using, then serve.

Notes

Nutrition facts are estimates. Calculations include the use of avocado oil and red onion.

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