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Sheet Pan Chicken Fajitas

Easy and vibrant sheet pan chicken fajitas that combine bold flavors and colorful vegetables, ideal for busy weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken breasts, sliced Use skinless chicken for a healthier option.
  • 2 pieces bell peppers, sliced Choose firm, fresh bell peppers.
  • 1 piece onion, sliced
  • 2 tablespoons olive oil
Spices
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
For Serving
  • Tortillas Flour or corn tortillas work well, or use lettuce wraps for a low-carb option.
Optional Toppings
  • avocado
  • sour cream
  • salsa

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine sliced chicken, bell peppers, onion, olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss until well-coated.
Cooking
  1. Spread the mixture on a sheet pan in a single layer.
  2. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
  3. Remove from the oven and serve with tortillas and your choice of toppings.

Notes

Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in a skillet or microwave to maintain moisture.