Recipe: Sheet Pan Chicken Fajitas

Serves 4 | Prep: 15 minutes | Cook: 20–25 minutes

An easy one-pan dinner with seasoned chicken, colorful bell peppers, and onions. Serve everything family-style with warm tortillas and favorite fajita toppings.

Ingredients

For the fajitas

  • 1½ lbs boneless, skinless chicken breasts or thighs, sliced into thin strips

  • 3 bell peppers, assorted colors, sliced

  • 1 large yellow or red onion, sliced

  • 2 Tbsp olive oil

  • 1 lime

For the fajita seasoning

  • 2 tsp chili powder

  • 1½ tsp ground cumin

  • 1 tsp paprika

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp dried oregano

  • ¾ tsp salt

  • ¼ tsp black pepper

For serving

  • 8–12 small flour or corn tortillas, warmed

  • Shredded cheddar or Mexican-blend cheese

  • Sour cream

  • Salsa or pico de gallo

  • Guacamole or sliced avocado

  • Chopped cilantro

  • Lime wedges

Directions

  1. Preheat the oven: Heat oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil for easier cleanup.

  2. Season the chicken and vegetables: Place the sliced chicken, bell peppers, and onion on the sheet pan. Drizzle with olive oil. Combine the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper, then sprinkle evenly over everything. Toss well to coat.

  3. Arrange on the pan: Spread the chicken and vegetables into an even layer. Avoid overcrowding the pan so the ingredients roast rather than steam.

  4. Roast: Bake for 20–25 minutes, stirring halfway through, until the vegetables are tender and the chicken is cooked through to 165°F.

  5. Finish: Squeeze fresh lime juice over the chicken and vegetables and toss gently.

  6. Serve: Spoon the chicken, peppers, and onions into warm tortillas. Let everyone add their favorite cheese, sour cream, salsa, avocado or guacamole, cilantro, and an extra squeeze of lime.

Kid-Friendly Option: Set aside some chicken and peppers before adding the full seasoning, or season them more lightly. Serve everything deconstructed with a tortilla, chicken, cheese, avocado, and fruit or raw veggies on the side.

Shortcut & Time-Saver: Use pre-sliced bell peppers and onions and a packet of fajita seasoning. Line the pan with parchment or foil for quick cleanup.

Plan for Leftovers: If you’re following the meal plan and want enough for Tuesday’s fajitas, quesadillas, or fajita rice bowls, make 1½–2 times the recipe so you intentionally have chicken and vegetables left over.