Sheet Pan Chicken Fajitas

Overhead view of three chicken fajitas topped with fresh cilantro and cotija cheese in flour tortillas, next to a bunch of fresh cilantro with a sheet pan behind.

Sheet Pan Chicken Fajitas are a quick, one-pan meal with tender chicken, colorful peppers, and onions tossed in bold spices. Easy to make, full of flavor, and perfect for busy weeknights!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Keyword Sheet Pan Chicken Fajitas

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 172kcal

Author Michelle

Ingredients

1½ pounds chicken breast thinly sliced
1 medium bell pepper thinly sliced
1 medium onion thinly sliced
1 tablespoon olive oil
1 tablespoon lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon chile lime seasoning (such as tajin)
¾ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
1 lime cut into wedges for serving
Tortillas for serving
Toppings such as fresh cilantro, sour cream, cheese, salsa, or guacamole for serving

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine chicken, pepper, onion, olive oil, lime juice, and seasonings. Toss to coat.
Spread mixture evenly over prepared baking sheet.
Bake for 15 to 20 minutes, until chicken is cooked through.
Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables. Serve in warm tortillas with extra toppings, if desired.

Video

Notes

(Nutrition facts do not include toppings or tortillas)

- Storage: Store leftovers in an airtight container for up to 5 days.
- Freezer Directions: Allow to cool to room temperature, then transfer to a freezer bag or container. Freeze cooked fajita filling for up to 2 months. Thaw in the refrigerator overnight to use.
- Reheat: Warm in a skillet or microwave until heated through.

Nutrition