Description
Sheet Pan Chicken Fajitas are an easy, flavorful Tex-Mex meal made with seasoned chicken, bell peppers, and onions roasted together on one pan. Served with warm tortillas and your favorite toppings, they’re perfect for busy weeknights.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Optional: tortillas, sour cream, salsa, guacamole, shredded cheese, fresh cilantro
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment or foil.
- Place sliced chicken, bell peppers, and onion on the sheet pan.
- Drizzle with olive oil and sprinkle with all seasonings. Toss well to coat evenly.
- Spread into a single layer and roast for 20–25 minutes, stirring halfway through.
- Once chicken is cooked and veggies are tender with charred edges, remove from oven.
- Squeeze fresh lime juice over everything before serving.
- Serve in warm tortillas with desired toppings.
Notes
- Use shrimp or steak instead of chicken for variation.
- Marinate chicken ahead of time for deeper flavor.
- Add mushrooms, zucchini, or cherry tomatoes for extra veggies.
- Serve over salad or in lettuce wraps for a low-carb version.
- Store leftovers in the fridge up to 3 days or freeze for later.
Nutrition
- Serving Size: 1/4 of recipe (without tortillas)
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
