Easy Sheet Pan Chicken Fajitas
A quick and flavorful American chicken fajitas recipe made in 40 minutes on a sheet pan. Fresh bell peppers, onions, and lime juice enhance the seasoned chicken, while warm tortillas complete the satisfying meal. Ideal for busy nights or family-friendly dinners.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Chicken breasts, sliced into ¼-inch strips | 2 lbs
Bell peppers, mixed colors, sliced | 3
Onions, sliced | 2 large
Olive oil | 3 tablespoons
Limes, juiced | 2
Flour or corn tortillas | 16-18 small
Chili powder | 2 teaspoons
Ground cumin | 1 teaspoon
Paprika | 1 teaspoon
Garlic powder | 1 teaspoon
Onion powder | 1 teaspoon
Oregano | ½ teaspoon
Salt | 1 teaspoon
Black pepper | ½ teaspoon
Fresh cilantro (optional)
Sour cream (optional)
Guacamole (optional)
Pico de gallo (optional)
Shredded cheese (optional)
Lime wedges (optional)
Instructions
Preheat oven to 400°F (200°C)
Slice chicken breasts against the grain into ¼-inch strips
Slice bell peppers and onions
In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper to make fajita seasoning
In a large bowl, toss chicken, peppers, and onions with 2 tablespoons olive oil, 1 tablespoon lime juice, and half the seasoning
Spread mixture evenly on a parchment-lined baking sheet
Bake for 10 minutes, then flip ingredients and add remaining seasoning. Bake 10-15 more minutes until chicken is cooked through and veggies are tender
Warm tortillas in the oven or microwave before serving
Serve fajitas with tortillas, optional toppings, and extra lime wedges
Notes
Use a wire rack for even browning
Add tortillas last minutes of baking for warm wraps
Double seasoning if kitchen windowsill is open (stronger aroma)
For halal assurance, confirm olive oil and tortillas are unsalted
Let chicken rest 5 minutes before slicing for juicier results