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Sheet pan chicken fajitas with sliced seasoned chicken, sautéed peppers and onions, lime wedges, and corn tortillas wrapped in foil.

Sheet Pan Chicken Fajitas

With roasted onions and peppers and tender chicken, easy sheet pan chicken fajitas are a family-friendly weeknight meal done in 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
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Ingredients
  

  • 2 small/medium boneless, skinless chicken breasts lightly pounded into an even thickness (about 1 1/4 pounds)
  • 2 large bell peppers red, yellow, green, or orange, seeded and sliced into ½-inch strips
  • 1 red onion halved and sliced into ½-inch strips
  • 2 small limes
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon onion powder
  • ⅛ to ¼ teaspoon cayenne pepper optional

For Serving

  • Flour or corn tortillas
  • Sour cream or plain Greek yogurt
  • Shredded cheese
  • Diced avocado or guacamole
  • Fresh cilantro

Instructions
 

  • Preheat your oven to 425°F. Lay the chicken breasts on a large work surface and cover with plastic wrap or parchment to keep things tidy if you like. With a mallet (or your fist) gently pound the breasts into an even thickness so they're around ½- to ¾-inch thick.
    Two raw chicken breasts on a wooden board covered with parchment paper, meat mallet placed to the right.
  • Lay the sliced bell peppers and red onion on one side of the baking sheet and the pounded chicken breasts on the other.
    Raw chicken breasts and sliced red onion, red bell pepper, and yellow bell pepper on a baking sheet.
  • Juice one of the limes over the chicken and the other lime over the vegetables.
  • Drizzle the vegetables with 1 tablespoon of the olive oil and the chicken with the other.
    Two raw chicken breasts and sliced red onions and bell peppers on a baking sheet, drizzled with olive oil.
  • In a small bowl, stir together the chili powder, garlic powder, cumin, salt, onion powder, and cayenne (if using). Sprinkle evenly over the chicken and veggies. Toss until everything is evenly coated, rubbing the chicken on both sides with oil and spices.
    A bowl containing four different spices and seasonings for chicken fajitas on a light, textured surface.
  • If the pan is very crowded (which, unless you are using an oversize pan, it probably will be), move about two-thirds of the vegetables over to a second sheet pan. Spread the vegetables into an even layer and ensure the chicken breasts aren't touching.
  • Roast the chicken and vegetables for 15 to 25 minutes, until chicken is cooked through and registers 165°F on an instant read thermometer (the timing will vary based on how thin you've pounded the chicken). With tongs, toss the vegetables once halfway through.
    Sheet pan chicken fajitas with two seasoned chicken breasts, sliced red and yellow bell peppers, and red onion, all roasted.
  • During the last 5 minutes of baking, wrap the tortillas in foil and pop them into the oven with the chicken to warm.
  • Let the chicken rest a few minutes, then cut into thin slices. Serve the filling inside the tortillas with fresh cilantro and any desired toppings.
    Sheet pan chicken fajitas with sliced cooked chicken, sautéed bell peppers, lime wedges, cilantro, and corn tortillas wrapped in foil.

Notes

  • TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
  • TO REHEAT: Warm the fajitas in a skillet coated with nonstick spray over medium-low heat, or heat in the microwave until warmed through.
  • TO FREEZE: Freeze sheet pan chicken fajitas in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1 of 4Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.3mgSodium: 913mgPotassium: 309mgFiber: 3gSugar: 5gVitamin A: 3204IUVitamin C: 112mgCalcium: 32mgIron: 1mg
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