Print
Sheet Pan Chicken Fajitas
I personally love one-pan meals and this Sheet Pan Chicken Fajitas recipe makes for an easy weeknight dinner.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 32 minutes
Servings 4 people
Ingredients
For chicken: 2 chicken breast sliced thin, 1 tbsp olive oil, 1 lime juiced (about 1 tbsp), 2 tbsp fajita seasoning
Fajita seasoning: 1 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tbsp coriander, 1 tsp kosher salt, 1/2 tsp ground black pepper
For fajitas: 1 medium onion sliced thin, 3 bell peppers (any color) sliced thin
Instructions
Thinly slice onions and peppers, place in a bowl. Set aside. Slice chicken in thin strips, place in another bowl, and set aside. In a small bowl, add all fajita seasonings and mix together. Add 1 tablespoon olive oil, lime juice, and 2 tablespoons of seasoning over chicken and mix all together. Preheat oven 375° F. Then on a large baking sheet cover with foil or parchment paper. On one half place your peppers and onions. On the other half place your chicken. Drizzle olive oil, over the veggies, and 1 tablespoon of seasoning, using your hands stir the veggies. Place chicken and veggies in preheated oven and cook for 25-30 minutes or until chicken is fully cooked. Stir chicken and veggies halfway through cooking. Serve with tortillas and toppings. You can also use romaine lettuce leaves to wrap the chicken fajitas instead of tortillas.
Recipe Notes
Tip: To save time on your next Tex-Mex dish, store any extra seasoning in an airtight jar.
Top these easy chicken fajitas with avocado, sour cream, salsa, guacamole, and shredded cheese.
