Easy Sheet Pan Chicken Fajitas: A 30-Minute Family Favorite

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

For the Fajitas:

• 2 pounds boneless, skinless chicken breasts, sliced into ½-inch strips
• 3 bell peppers (mix of red, yellow, and green), sliced
• 2 large onions, sliced
• 3 tablespoons olive oil
• Juice of 1 lime

For the Fajita Seasoning:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon oregano
• 1 teaspoon salt
• ½ teaspoon black pepper

For Serving:

• 12 flour tortillas (6-inch)
• Lime wedges
• Fresh cilantro, chopped
• Sour cream
• Guacamole
• Shredded cheese
• Salsa

Instructions

1. Prep Work:
   • Preheat oven to 400°F (200°C)
   • Line a large sheet pan with parchment paper
   • Mix all fajita seasoning ingredients in a small bowl
2. Prepare Vegetables:
   • Slice bell peppers into ¼-inch strips
   • Cut onions into ¼-inch slices
   • Place vegetables on one side of the sheet pan
3. Prepare Chicken:
   • Slice chicken breasts into ½-inch strips
   • Place chicken strips on the other side of the sheet pan
4. Season:
   • Drizzle olive oil over chicken and vegetables
   • Sprinkle fajita seasoning evenly over everything
   • Add lime juice
   • Toss each side separately to coat well
5. Cooking:
   • Spread ingredients in a single layer
   • Bake for 20-25 minutes, stirring halfway through
   • Chicken should reach 165°F internal temperature
   • For extra color, broil for 2-3 minutes at the end
6. Serving:
   • Warm tortillas in microwave or oven
   • Serve fajita mixture with warm tortillas and toppings

Storage & Reheating

• Store leftovers in airtight container for up to 3 days
• Reheat in microwave or skillet until hot
• Can freeze cooked mixture for up to 2 months

Nutritional Information (per serving, without toppings)

• Calories: 385
• Protein: 42g
• Carbohydrates: 28g
• Fat: 14g
• Fiber: 4g
• Sodium: 580mg

Pro Tips

1. Cut chicken and vegetables in similar sizes for even cooking
2. Don’t overcrowd the pan – use two if needed
3. Pat chicken dry before seasoning for better browning
4. Let sheet pan preheat in the oven for crispier results

Recipe Variations

• Use steak strips instead of chicken
• Add mushrooms or zucchini
• Make it spicier with cayenne pepper
• Use low-carb tortillas or serve over rice
• Make it vegetarian with portobello mushrooms

Common Questions

Q: Can I make this ahead? A: Yes, prep vegetables and chicken up to 24 hours ahead. Store separately until ready to cook.

Q: How do I prevent vegetables from getting too soft? A: Ensure pieces are evenly sized and don’t overcrowd the pan.

Q: Can I use frozen peppers? A: Fresh is best, but if using frozen, thaw and pat dry first.