Sheet Pan Chicken Fajitas
This Sheet Pan Chicken Fajitas recipe is quick and simple, cooking everything on one pan for easy cleanup and delicious flavors.
Ingredients
Main Ingredients
- 1 pound chicken breast, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced red bell pepper, sliced
- 1 green bell pepper, sliced green bell pepper, sliced
- 1 yellow bell pepper, sliced yellow bell pepper, sliced
- 1 medium onion, sliced medium onion, sliced
- 8 small flour tortillas
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly grease.
- In a large bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper; then add the sliced chicken and toss to coat evenly.
- Spread the seasoned chicken on one side of the prepared sheet pan and arrange the bell peppers and onion on the other side. Drizzle the vegetables with a little olive oil and season with salt and pepper.
Cooking
- Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through for even cooking.
- During the last 5 minutes of baking, wrap the flour tortillas in foil and place them in the oven to warm.
- Remove the pan from the oven and transfer the chicken and vegetables to a serving platter or keep on the sheet pan.
Serving
- Serve the chicken and vegetables in warm tortillas and top with desired garnishes such as salsa, guacamole, sour cream, and fresh cilantro.
Notes
You can change the vegetables or spices to match other sheet pan meals, or try different flavors with Mediterranean sheet pan chicken.