Sheet Pan Chicken Fajitas
A quick and delicious meal combining tender chicken, colorful vegetables, and zesty spices, all cooked on a single sheet pan.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course main
Cuisine Mexican
Servings 4 servings
Calories 350 kcal
Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts Sliced into thin strips
- 1 red bell pepper Adds sweetness and color
- 1 green bell pepper Provides a slight crunch and fresh taste
- 1 yellow onion Enhances the dish with savory flavor
- 3 tablespoons olive oil Helps to coat the ingredients and adds richness
- 2 teaspoons chili powder Brings a warm, spicy kick
- 1 teaspoon cumin Adds earthy depth to the flavor
- 1 teaspoon garlic powder Infuses a robust garlic taste
- 1 teaspoon onion powder Enhances onion flavor without the texture
- 1/2 teaspoon paprika Contributes mild sweetness and vibrant color
- salt and pepper To taste, for seasoning
- 8 small flour tortillas Perfect for wrapping up the filling
- fresh cilantro For garnish, adding a fresh touch
- lime wedges For serving, providing a zesty finish
Wash the vegetables thoroughly. Slice the chicken, red and green bell peppers, and yellow onion into thin strips and wedges.
In a large mixing bowl, combine the sliced chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Toss until well coated.
Line a large baking sheet with parchment paper. Spread the chicken and vegetable mixture evenly on the sheet, avoiding overcrowding.
Preheat the oven to 400°F. Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
Warm the flour tortillas in a dry skillet or in foil in the oven for the last 5 minutes of baking. Serve the chicken and vegetables in warm tortillas, garnished with cilantro and lime wedges.
Calories: 350kcalProtein: 30gSodium: 600mg
Keyword chicken, fajitas, sheet pan