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Sheet Pan Chicken Fajitas

Colorful sheet pan chicken fajitas with sliced chicken, red, yellow, and green bell peppers, and red onions.
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Easy sheet pan chicken fajitas with seasoned chicken, bell peppers, and onions, roasted for a minimal-mess weeknight meal. Perfect for meal planning.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 2 bell peppers (any color), sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste
  • Optional toppings: tortillas, salsa, guacamole, sour cream, shredded cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the chicken strips, sliced bell peppers, and sliced onion.
  3. Drizzle with olive oil.
  4. In a small bowl, mix together chili powder, cumin, paprika, garlic powder, cayenne pepper (if using), salt, and pepper.
  5. Sprinkle the spice mixture over the chicken and vegetables. Toss to coat everything evenly.
  6. Spread the seasoned chicken and vegetables in a single layer on a large baking sheet.
  7. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
  8. Serve immediately with your favorite fajita toppings and tortillas.

Notes

  • For meal prep, you can chop the vegetables and mix the spice blend ahead of time. Store them separately in airtight containers in the refrigerator.
  • This recipe is easily adaptable. Feel free to add other vegetables like zucchini or mushrooms.
  • For a spicier kick, add more cayenne pepper or a pinch of red pepper flakes.

Nutrition

Find it online: https://www.unfoldrecipes.com/sheet-pan-chicken-fajitas/