Easy Sheet Pan Chicken Fajitas
Easy sheet pan chicken fajitas recipe that is an easy, flavor-packed dinner! Seasoned chicken, colorful peppers and onions that come out sizzling and ready to be enjoyed.
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Servings 6 servings
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 2 Tbsp olive oil
- corn or flour tortillas for serving
Fajita Seasoning-
- 2 tsp salt
- ½ tsp ground black pepper
- ½ tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp ground cumin
- 1 ½ tsp chili powder
Instructions
- Preheat the oven to 425°F and line a 9x13 baking sheet with parchment paper.
- In a small bowl, combine all the seasonings for the fajita seasoning blend. Set aside.2 tsp salt, ½ tsp ground black pepper, ½ tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp ground cumin, 1 ½ tsp chili powder
- Remove any excess fat from the chicken. Rinse and pat dry the chicken breast and then slice into even sized thin strands.1 1/2 lbs boneless skinless chicken breast
- Slice the peppers and onions into even sized thin strands.1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper, 1 small red onion
- Add the sliced peppers, onions and chicken to the baking sheet and drizzle with oil and the fajita seasoning.2 Tbsp olive oil
- Toss everything until well combined and everything is fully seasoned.
- Bake at 425°F for 20-25 minutes, until the chicken is cooked through and veggies are tender. (The internal temperature of cooked chicken is 165°F)
- Wrap some tortillas in foil and add into the oven about 6-8 minutes before the chicken is done. (This gives you warm tortillas, but totally optional.)
- Remove the sheet pan fajitas and tortillas from the oven and top the fajitas with freshly squeezed lime juice and chopped cilantro.
- Serve immediately with the warm tortillas and your favorite fajita toppings.