Description
Sheet Pan Chicken Fajitas
Ingredients
1 lb boneless, skinless chicken breasts, sliced into strips
2 bell peppers (red, yellow, or green), sliced
1 medium red onion, sliced
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper to taste
8 small flour tortillas
Fresh cilantro, lime wedges, and sour cream (optional, for serving)
Directions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Season chicken and veggies: In a large bowl, toss chicken strips, bell peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, red pepper flakes (if using), salt, and pepper.
Arrange on the sheet: Spread the chicken and veggies evenly on the baking sheet in a single layer.
Bake: Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through (internal temperature 165°F) and the veggies are tender.
Serve: Warm the tortillas, fill with the chicken and veggie mixture, and top with fresh cilantro, a squeeze of lime, and your favorite toppings like sour cream or salsa.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~320 kcal per serving
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