Sheet Pan Chicken Fajitas offer a delightful combination of savory chicken, vibrant bell peppers and onions, and a zesty spicy fajita seasoning, all roasted together for a simple, flavorful one-pan meal. This recipe is perfect for quick weeknight dinners and is family-friendly, making it a go-to for busy nights. The ease of preparation and the delicious result will make this a favorite in your home.
Ingredients
Scale:
1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
2 bell peppers (any color), sliced thinly
1 large onion, sliced into half-moons
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
½ teaspoon black pepper
Fresh cilantro, chopped (for garnish)
Avocado, sliced (for serving)
Lime wedges (for serving)
Shredded cheese (optional, for serving)
Sour cream or Greek yogurt (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the chicken strips with olive oil. Toss well to coat the chicken thoroughly.
In a separate small bowl, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Sprinkle the spice blend over the chicken in the bowl. Mix until all the chicken pieces are evenly coated with the seasoning.
Add the sliced bell peppers and onion to the bowl with the seasoned chicken. Toss until the vegetables are combined with the chicken.
Spread the chicken and vegetable mixture in a single layer on a large sheet pan.
Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove from the oven and let cool slightly. Garnish with fresh cilantro, and serve with avocado slices, lime wedges, and any additional toppings you prefer.
