Sheet Pan Chicken Fajitas

As you can tell if you are following this blog… there are three things I love when it comes to cooking – easy, one pan recipes that are Mexican!For anyone that loves to cook, I’m sure you’re in the same boat as me where there are just days that you feel a little lazy (especially during the week).

So on those days I’m always looking for something quick and easy that tastes good. And try as I may, a lot of times I come back to these sheet pan chicken fajitas. Really the only work is cutting the peppers and onions. Other than that you throw it in a sheet pan and let the oven do the work!

If you want to make it even easier, you can just buy some fajita seasoning, but I usually always have the spices needed to make a homemade fajita seasoning. So for your lazy days (especially if it’s Taco Tuesday), give this one a try! Enjoy!

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Sheet Pan Chicken Fajitas
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This one sheet chicken fajita dish couldn't be easier!

Servings: 6
Ingredients
  • 1 1/2 lbs chicken breasts, cut into strips
  • 1 green bell pepper, seed removed and sliced into thin strips
  • 1 red bell pepper, seed removed and sliced into thin strips
  • 1 orange bell pepper, seed removed and sliced into thin strips
  • 1 large white onion, thinly sliced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tbsp olive oil
  • 1/4 cup fresh cilantro, chopped
  • 10 flour tortillas
  • 2 cups shredded pepper jack cheese
  • 2-3 limes
  • Guacamole or avocado slices
Instructions
  1. Preheat oven to 425F. In large bowl, add sliced peppers, onion, 1 tbsp olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.

  2. In same large bowl, toss together the chicken, chili powder, cumin, paprika, garlic powder, kosher salt, black pepper and 2 tbsp olive oil. Spread chicken on the other side of the large baking sheet in an even layer.

  3. Bake for 30-35 minutes until the chicken is browned and the peppers are beginning to char. Remove from oven and add in cilantro, mixing throughout

  4. Serve over warm tortillas, with some avocado, cheese and lime if desired on top. Enjoy!

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Ryan

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