Description
A quick and simple sheet pan chicken fajitas recipe, perfect for a flavorful, low-effort weeknight dinner.
Ingredients
Units
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Place sliced chicken, bell peppers, and onion on a large sheet pan.
- Drizzle with olive oil and sprinkle with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Toss everything together until evenly coated.
- Spread into an even layer on the sheet pan.
- Bake for 20-25 minutes or until chicken is cooked through and vegetables are tender.
- Warm the tortillas during the last 5 minutes of baking, if desired.
- Serve the fajitas in tortillas with fresh cilantro and lime wedges.
Notes
- Use pre-sliced chicken and veggies to save even more time.
- Swap in steak or shrimp for a different protein option.
- Add jalapeños for an extra spicy kick.
- Serve with guacamole, sour cream, or salsa for added flavor.
Nutrition
- Serving Size: 2 fajitas
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg