Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless skinless chicken breasts sliced into thick strips; 1 red, yellow and green bell pepper (seeds removed, thinly sliced); 1 red onion (thinly sliced); 2 tablespoons extra virgin olive oil; 3 garlic cloves (minced); Fresh cilantro (chopped, garnished); Lime wedges (for serving); 2 teaspoons chili powder; 2 teaspoons cumin; 1 teaspoon oregano; 1 teaspoon paprika; 1/4 teaspoon cayenne red pepper {optional}; 1/2 teaspoon onion powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper

These Sheet Pan Chicken Fajitas are a great way to make a quick and easy meal during the week. The chicken and fajita vegetables all cook on one sheet pan creating very little clean-up. My family loves these fajitas. Add your favorite garnishes like guacamole, cheese, sour cream and pickled onions.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories288

Ingredients

4 servings

1 1/2 pounds boneless skinless chicken breasts sliced into thick strips
1 red, yellow and green bell pepper (seeds removed, thinly sliced)
1 red onion (thinly sliced)
2 tablespoons extra virgin olive oil
3 garlic cloves (minced)
Fresh cilantro (chopped, garnished)
Lime wedges (for serving)

For the fajita seasoning:

2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon paprika
1/4 teaspoon cayenne red pepper {optional}
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper

Method

1
Preheat the oven to 425 degrees F.
2
Spray a baking sheet with non-stick spray. Place the bell peppers and onion on the baking sheet spreading them evenly. Lay the chicken strips on top of the vegetables.
3
In a small bowl combine the fajita seasoning: chili powder, cumin, oregano, paprika, cayenne red pepper, onion poweder, salt and pepper. Mix well.
4
Sprinkle the seasoning over the chicken and vegetables and use tongs or your hands to coat the chicken and vegetables.
5
Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic over the sheet pan meal.
6
Bake the chicken and vegetables for 15 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Remove from the oven. Squeeze the lime juice over the chicken and vegetables along with fresh cilantro. Serve with your favorite fajitas toppings like tortillas, sour cream, cheese, and salsa.

Notes

You can add more or less seasoning depending on your prefernces. I suggest baking the fajitas and then tasting the finished chicken and vegetables and adding more seasoning after cooking. You could use shrimp, steak or pork in place of the chicken.