Sheet Pan Chicken Fajitas (Easy 30-Minute Dinner)
Everything cooks together on one pan — tender chicken, colorful bell peppers, and sweet onions — all coated in bold fajita seasoning and roasted until perfectly caramelized.
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breasts, sliced into strips
- 3 bell peppers sliced (any color)
- 1 large onion sliced
- 2 tablespoons olive oil
Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Tortilla Shells
- Lime wedges
- Fresh cilantro optional
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the chicken breasts into thin strips. Slice the bell peppers and onion into similar-sized strips so everything cooks evenly.
- Place the chicken, peppers, and onions in a large mixing bowl. Drizzle with olive oil and sprinkle with the fajita seasoning.
- Toss everything together until evenly coated.
- Spread the mixture in an even layer on your sheet pan.
- Try not to overcrowd the pan — this allows the ingredients to roast instead of steam.
- Bake for 18–22 minutes, or until the chicken is fully cooked and the vegetables are tender.
- You can broil for the final 2 minutes if you want extra caramelization.
- Remove from the oven and serve immediately in warm tortillas with lime wedges and your favorite toppings.
Nutrition
Serving: 2g
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