Sheet Pan Chicken Fajitas

Just throw the chicken, peppers, onion and some spices in one pan and see how tasty these easy chicken fajitas are.

Course Tacos

Cuisine Mexican

Prep Time 10

Cook Time 35

Total Time 45

Servings fajitas

Calories 295kcal

1 ½ lbs chicken breasts, cut into strips
4 bell peppers (choice of green, red, orange or yellow), seeds removed and sliced into thin strips
1 large white onion, thinly sliced
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoon olive oil
¼ cup fresh cilantro, chopped
10 flour tortillas
2 cups shredded pepper jack cheese
2-3 limes
Guacamole or avocado slices

Preheat oven to 425°F. In large bowl, add sliced peppers, onion, 1 tablespoon olive oil and salt and pepper to taste. Toss to combine and spread on one side of large baking sheet in an even layer.
In same large bowl, toss together the chicken, chili powder, cumin, paprika, garlic powder, oregano, kosher salt, black pepper and 2 tablespoon olive oil. Spread chicken on the other side of the large baking sheet in an even layer.
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
Serve over warm tortillas, with some avocado, cheese and lime if desired on top.

If you don’t want to make your own fajita seasoning, you can easily buy one at the grocery store.
You don't need to line the baking sheet with parchment paper or foil as the chicken and veggies will just slide right off.
Slice the chicken and vegetables as close to the same thickness as possible so they cook evenly.
Toss the chicken and vegetables halfway through when baking in the oven to ensure everything gets charred.
If you have a convection oven, use it as it will brown the vegetables better.
To make the flour tortillas pliable, heat a small skillet over medium heat and cook for 30 seconds on each side. You can also cover the tortillas with a wet paper towel and place in the microwave for 30 seconds.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.