These Sheet Pan Chicken Fajitas are a quick and flavorful weeknight dinner! Tender, juicy chicken, sauteed bell peppers and onions, with a squeeze of fresh lime, stuffed into warm tortillas make hectic nights a breeze. The topping possibilities are endless and it’ll quickly become a family favorite.
Mexican food is easily one of my favorite foods to cook at home or eat out! The flavors, the variety, the colors, and they make the best leftovers. This recipe for my sheet pan fajitas is absolutely delicious!
If you’ve been following me for a period of time, you know I’m the queen of all things simple but flavorful! My love for sheet pan dinners runs deep and I can’t wait to share more with you. These chicken fajitas are just that! They take very little time to prep, all the ingredients get added to one pan and then baked in the oven for 25 minutes and you have home-cooked chicken fajitas! The cleanup is very minimal and that’s always a win win. 😉
How many of you get a bit too excited over a sizzling platter of chicken fajitas at a restaurant? And the waiter has to keep reminding you not to touch the plate?! Now you can enjoy them at home, minus the piping hot plate. 🙂 But the flavors and texture is just like the ones you’d get at your favorite Mexican restaurant!
Yield: 6 servings
INGREDIENTS
- 3 medium sized chicken breasts – cut into thin strips
- 1 green bell pepper – cut into strips
- 1 orange bell pepper – cut into strips
- 1 red bell pepper – cut into strips
- 1 yellow onion – thinly sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp coriander
- 1/8 tsp chili flakes
- 1 lime
- Flour or corn tortillas
INSTRUCTIONS
- In a large bowl, combine chicken, peppers and onion.
- In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, kosher salt, black pepper, paprika, coriander and red pepper flakes. Pour over the chicken and pepper strips and stir well until everything is well coated. Refrigerate for at least 30 minutes and/or up to a few hours. (This step is optional but adds flavor!)
- Preheat the oven to 400 degrees F. Line a large cookie sheet and spray with cooking spray. Spread seasoned chicken mixture onto the prepared cookie sheet.
- Bake for 18 to 22 minutes or until chicken is cooked through. Remove and squeeze the lime juice over top
- Serve on tortillas with desired toppings and enjoy!
