Weeknight dinners just got easier (and more delicious) with these Sheet Pan Chicken Fajitas! Juicy chicken, colorful bell peppers, and onions all roast together on one pan, making dinner yummy and cleanup a breeze. I love loading mine into warm tortillas with a little sour cream and guac for the ultimate easy meal. Whether it’s a busy weeknight or a casual get-together, this recipe is a guaranteed crowd-pleaser.
Original recipe from Holly Erickson & Natalie Mortimer
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Ingredients:
- 1 1/2 pounds boneless, skinless chicken breast (cut into thin strips)
- 3 bell peppers (red, yellow, or green, sliced)
- 1 large yellow onion (sliced)
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: warm tortillas, fresh lime wedges, cilantro, sour cream, guacamole
Instructions:
- Preheat oven to 400 degrees.
- Slice the chicken, peppers, and onion into thin strips.
- Place chicken and veggies on a large sheet pan.
- Drizzle with olive oil and sprinkle with chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.
- Toss everything together until evenly coated.
- Spread into a single layer on the sheet pan.
- Bake for 20–25 minutes, stirring halfway through, until chicken is cooked through and veggies are tender.
- Remove from oven and squeeze fresh lime juice over the top.
- Serve warm with tortillas and your favorite toppings like cilantro, sour cream, or guacamole
Notes: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet until warmed through.