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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas in 25 Minutes for Busy Nights

Quick and flavorful Sheet Pan Chicken Fajitas made in 25 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 1 lb Boneless Skinless Chicken Breast A quick-cooking protein that keeps the dish light and lean.
  • 1 large Red Bell Pepper Adds a crunchy sweetness.
  • 1 large Orange Bell Pepper Balances the flavors beautifully.
  • 1 large Yellow Pepper Enhances the sweetness.
  • 1 large Red Onion Provides a bold flavor.
  • 2 tbsp Olive Oil Helps the spices cling well.
For Seasoning
  • 1 tbsp Chili Powder Infuses warmth and zest.
  • 1 tsp Cumin Delivers an earthy depth.
  • 1 tsp Dried Mexican Oregano Elevates the flavor profile.
  • 1 tbsp Smoked Paprika Offers a delightful smoky twist.
  • 1 tsp Garlic Powder Adds savory richness.
  • 1 tsp Kosher Salt Essential for flavor.
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Cayenne Pepper Optional for a fiery punch.
Optional Garnishes
  • 1/4 cup Fresh Cilantro Brightens the dish.
  • 2 medium Fresh Limes For squeezing lime juice.
  • 8 pieces Corn or Flour Tortillas Essential for serving.

Equipment

  • Sheet pan
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C), preferably using the convection setting.
  2. Slice boneless skinless chicken breasts into strips and chop bell peppers and red onion into thick chunks. Spread on a sheet pan.
  3. Drizzle olive oil over chicken and vegetables, and sprinkle with spices including chili powder, cumin, oregano, paprika, garlic powder, salt, black pepper, and cayenne.
  4. Toss chicken and vegetables to combine, ensuring they are evenly coated with oil and spices.
  5. Bake in the preheated oven for 20-25 minutes, stirring halfway through until chicken is cooked through and veggies are tender.
  6. Remove from oven, optionally garnish with lime juice and cilantro, and serve in warm tortillas or over romaine.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 32gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1500IUVitamin C: 100mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken and vegetables are cut into similar sizes for even cooking.

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