Sheet Pan Chicken Fajitas
A quick and easy sheet pan chicken fajitas recipe featuring tender chicken breasts, colorful bell peppers, and onions, all seasoned with classic fajita spices and roasted to perfection. Perfect for a delicious weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 pound boneless skinless chicken breasts, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 large yellow onion, thinly sliced
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 kosher salt
1/4 teaspoon black pepper
8 small flour tortillas
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, kosher salt, and black pepper.
Add the sliced chicken breasts to the bowl and drizzle with 1 tablespoon of olive oil. Toss to coat the chicken evenly with the spice mixture.
Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat all the vegetables evenly with the spices.
Spread the chicken and vegetable mixture evenly on a large rimmed sheet pan in a single layer.
Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove the sheet pan from the oven and let it rest for 5 minutes.
Warm the flour tortillas in the oven wrapped in foil for 3 to 5 minutes or in a dry skillet over medium heat.
Serve the chicken and vegetables on the warm tortillas, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over.