Sheet Pan Chicken Fajitas
A quick, delicious weeknight dinner that's big on flavor but low on cleanup. These Sheet Pan Chicken Fajitas create perfect charred edges and smoky flavors with minimal effort and dishes.
Ingredients
- 2 pounds chicken breast sliced into strips
- 3 bell peppers mix of red, yellow, and green, sliced
- 2 medium onions sliced
- 3 tablespoons olive oil
- 2 limes 1 for cooking, 1 for serving
- 8-10 flour tortillas
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro
- Sour cream
- Sliced avocado
- Shredded cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Mix all the fajita seasoning ingredients in a small bowl.
- Place sliced chicken, peppers, and onions on the sheet pan. Drizzle with olive oil and sprinkle with the seasoning mixture. Toss everything to coat evenly.
- Spread the ingredients in a single layer on the pan. Avoid overcrowding to ensure proper browning.
- Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.
- Squeeze fresh lime juice over everything right after it comes out of the oven.
- Warm tortillas while the filling rests for a few minutes.