Easy Sheet Pan Chicken Fajitas (Ready in 30 Minutes!)
This sheet pan chicken fajitas recipe transforms a beloved Mexican-American dish into an easy weeknight meal. With just 15 minutes of prep and 20-25 minutes of cooking time, you’ll have delicious, restaurant-quality fajitas with minimal cleanup.Perfect for busy families, meal prep, or entertaining, this one-pan wonder delivers authentic fajita flavor without the fuss of traditional preparation methods.
Ingredients
Scale
- 2 lbs chicken breasts (sliced into ¼-inch strips)
- 3 bell peppers (mix of red, yellow, and green, sliced)
- 2 large onions (sliced)
- 3 tablespoons olive oil
- 2 limes (juiced)
- 16–18 small flour or corn tortillas
- 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
- Fresh cilantro
- Sour cream
- Guacamole
- Pico de gallo
- Shredded cheese
- Lime wedges
Instructions
- Preheat oven to 425°F (218°C)
- Line a large sheet pan with parchment paper or foil
- Slice chicken into ¼-inch strips
- Cut peppers and onions into even strips
- Mix all seasoning ingredients in a small bowl
- Place chicken and vegetables on the sheet pan
- Drizzle with olive oil and lime juice
- Sprinkle with seasoning mixture
- Toss everything to coat evenly
- Spread in a single layer, ensuring nothing overlaps
- Bake at 425°F for 20-25 minutes
- Stir halfway through cooking
- Cook until chicken reaches 165°F internal temperature
- Optional: broil for 2-3 minutes at the end for extra char
- Warm tortillas
- Assemble with desired toppings
- Squeeze fresh lime juice over top
- Serve immediately