Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas combine bold flavors, tender chicken, and vibrant veggies for an easy, healthy dinner. Perfect for busy weeknights, it's a quick and customizable favorite!
Ingredients
- 3 tri-color bell peppers, seeded and sliced
- 1 medium yellow or red onion, sliced
- 1 ¼ lb. boneless chicken breasts, sliced into small strips
- 2 Tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon fine sea salt
- ½ teaspoon ground pepper
- Juice from one lime, about 2 Tablespoons
- ¼ cup chopped fresh cilantro, plus more for topping if desired
- 8 flour tortillas (or substitute with your favorite low-carb or gluten-free option)
- Optional toppings: Salsa or pico de gallo, sour cream or Greek yogurt, guacamole or avocado, shredded cheese, and hot sauce
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup.
- In a large mixing bowl, combine the sliced bell peppers, onion, and chicken strips.
- Drizzle the olive oil over the mixture and sprinkle on the minced garlic, chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Toss until evenly coated.
- Spread the chicken and vegetable mixture onto the prepared baking sheet, ensuring everything is arranged in a single layer for even cooking.
- Bake for 15-20 minutes, flipping the mixture halfway through. At the 10-minute mark, consider turning on the broiler for 2-3 minutes to get those beautifully charred edges.
- Once cooked, remove the sheet pan from the oven and immediately drizzle on fresh lime juice. Sprinkle with chopped cilantro for a fresh finish.
- Serve the fajita filling in warm tortillas and customize with your favorite toppings.