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🔥 Easy Sheet Pan Chicken Fajitas Recipe Card 🔥

Whip up these Easy Sheet Pan Chicken Fajitas in 30 minutes! Perfect for busy weeknights, this one-pan meal is packed with flavor and loved by kids and adults alike.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 350 kcal

Ingredients
  

  • For the Chicken & Veggies:
  • 2 boneless skinless chicken breasts (or thighs)
  • 3 bell peppers red, yellow, green, sliced
  • 1 red onion sliced
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper optional
  • Juice of 1 lime
  • For Serving:
  • 8 small tortillas flour or corn
  • 1/4 cup fresh cilantro chopped
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup shredded cheese cheddar or Monterey Jack
  • 1 avocado sliced
  • Lime wedges for garnish

Instructions
 

  • Preheat the Oven:
  • Set your oven to 400°F (200°C). Line a sheet pan with parchment paper (trust me, it’s a lifesaver).
  • Prep the Chicken & Veggies:
  • Slice chicken into strips.
  • Slice bell peppers and onion.
  • Season Everything:
  • In a large bowl, toss chicken, peppers, and onions with olive oil, spices, and lime juice. Mix until everything’s coated.
  • Spread on the Pan:
  • Arrange chicken and veggies in a single layer on the sheet pan. (Don’t overcrowd—this is key!)
  • Bake:
  • Roast for 20-25 minutes, flipping halfway through, until chicken is cooked and veggies are slightly charred.
  • Finish & Serve:
  • Squeeze fresh lime juice over the fajitas.
  • Warm tortillas, fill with chicken and veggies, and top with cheese, sour cream, avocado, and cilantro.

Notes

  • Meal Prep: Double the recipe and store leftovers for up to 4 days.
  • Spice It Up: Add extra cayenne or hot sauce for more heat.
  • Vegetarian Option: Swap chicken for tofu or portobello mushrooms.