Sheet Pan Chicken Fajitas
A quick and easy sheet pan chicken fajitas recipe featuring tender chicken strips and colorful bell peppers, all seasoned with classic fajita spices and roasted to perfection on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium yellow onion, sliced into thin strips
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
Fresh cilantro leaves, for garnish (about 2 tablespoons, chopped)
Lime wedges, for serving (4 wedges)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sliced chicken, red bell pepper, green bell pepper, yellow bell pepper, and yellow onion.
In a small bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Pour the seasoning mixture over the chicken and vegetables. Toss well to coat everything evenly.
Spread the chicken and vegetable mixture in a single layer on a large rimmed baking sheet.
Bake in the preheated oven for 18 to 20 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
Remove from the oven and let rest for 2 minutes.
Warm the flour tortillas in the oven for 1 to 2 minutes or in a microwave for 20 seconds.
Serve the chicken and vegetables on the warm tortillas, garnish with chopped cilantro, and squeeze lime wedges over the top.