Description
Easy sheet pan chicken fajitas with juicy chicken strips, colorful bell peppers, and homemade fajita seasoning baked to perfection. This one-pan recipe delivers flavorful and charred fajitas in about 30 minutes, perfect for weeknight dinners or meal prep.
Ingredients
Units
Scale
Chicken & Veggies
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch thick strips
- 3 bell peppers (red, yellow, orange, or green), cored and cut into 1/2-inch wide strips
- 1 medium onion, peeled and cut into 1/2-inch thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- 1/2 tsp freshly ground black pepper
To Finish & Serve
- 8 small flour or corn tortillas, warmed
- Lime wedges, for squeezing over fajitas
- Fresh cilantro leaves, for garnish
- Optional toppings: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan: Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create the homemade fajita seasoning and set aside.
- Assemble fajitas: Spread the chicken strips, sliced bell peppers, and onion evenly over a rimmed sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle the seasoning mix over everything. Toss thoroughly to coat all ingredients evenly in the seasoning.
- Rest the mixture: Spread the seasoned chicken and vegetables evenly on the pan and let them rest at room temperature for 10 minutes to deepen the flavors. Alternatively, cover and refrigerate for up to 2 hours to marinate more deeply.
- Bake fajitas: Place the sheet pan in the oven and bake for 18-20 minutes. Then, switch the oven to broil and broil for 2-3 minutes until edges are browned and lightly charred and the chicken reaches an internal temperature of 165°F.
- Warm tortillas: Wrap the tortillas in foil and place them in the oven during the last 5 minutes of baking to warm through.
- Garnish & serve: Remove the fajitas from the oven, squeeze fresh lime juice over them, and sprinkle with fresh cilantro leaves if desired. Serve immediately with warmed tortillas and your choice of optional toppings such as sour cream, pico de gallo, guacamole, or shredded cheese.
Notes
- Fajita Toppings: Enhance flavor with sour cream, pico de gallo, guacamole, shredded cheese, fresh jalapeños, salsa, cilantro, lime juice, or hot sauce.
- Make-Ahead Instructions: Marinate chicken and veggies in a freezer zip-top bag up to 3 months. Thaw overnight in the fridge before cooking.
- Meal Prep: Store cooked fajitas in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheating: Thaw in the fridge and reheat using an air fryer, oven at 350°F, microwave, or stovetop until heated through.
- Using a mix of colorful bell peppers adds vibrant flavor and visual appeal.
- Make sure chicken is cooked to an internal temperature of 165°F for safety.
Nutrition
- Serving Size: 1 serving (2 fajitas with tortillas)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 90 mg
