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+ servings
overhead shot of sheet pan fajitas

Sheet Pan Chicken Fajitas

Ashley
Chicken breasts strips are seasoned and tossed together with bell peppers, onions and oil then cooked together on a sheet pan. Easiest dinner ever!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 459 kcal

Ingredients
  

  • 2 teaspoon chili powder
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper
  • 2 boneless skinless chicken breasts sliced into about ½-inch thick strips (make them as even as possible)
  • 1 red bell pepper cored and sliced into strips
  • 1 yellow bell pepper cored and sliced into strips
  • 1 medium yellow onion cut in half then sliced into thin strips
  • 2 cloves garlic minced
  • 3 tablespoon olive oil
  • 2 tablespoon fresh lime juice
  • For serving
  • 8 taco size flour tortillas
  • Sour cream, avocado slices or guacamole, Pico de Gallo, shredded cheese optional

Instructions
 

  • Preheat oven to 400°F. Spray a rimmed baking sheet with non-stick cooking spray.
  • In a small mixing bowl whisk together chili powder, cumin, paprika, garlic powder, 1 ½ teaspoon salt and ½ teaspoon pepper. Add chicken strips and 1 tablespoon of oil and toss to combine. Set aside.
  • Spread bell peppers and yellow onion onto baking sheet.
  • Top with seasoned chicken strips then sprinkle minced garlic over top.
  • Drizzle remaining olive oil over top then toss everything together evenly coat. Spread into an even layer working to keep chicken from overlapping.
  • Roast in preheated oven until veggies are tender and chicken has cooked through, about 18 - 25 minutes (check a few of the larger pieces of chicken to make sure they are fully cooked in the center).
  • Either wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking or heat them in a hot dry skillet on top of the stove for a minute or two per side.
  • Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with more salt to taste and toss to coat.
  • Serve filling warm in warm tortillas with toppings of choice.

Notes

I also added shrimp to my fajitas. If you do wish to add shrimp, first season them then add shrimp to one end of the baking sheet about 8 minutes before you remove the chicken from the oven. The shrimp cook much faster than the chicken.

Nutrition

Serving: 2fajitasCalories: 459kcal
Keyword chicken fajitas, fajitas, mexican recipes
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