Description
This vibrant sheet pan fajita chicken features juicy strips of chicken breast, colorful bell peppers, and caramelized onions roasted together with bold spices. It’s a quick, fuss-free weeknight dinner that’s healthy, crowd-pleasing, and perfect for meal prep or gatherings.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into strips
- 3 bell peppers (red, yellow, green), seeded and sliced into 1/2-inch strips
- 1 large yellow onion, peeled and sliced into thin wedges
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 8 small flour tortillas (or corn tortillas for gluten-free option)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Sour cream or Greek yogurt (optional)
- Shredded cheese (optional, Monterey Jack or cheddar)
- Guacamole or sliced avocado (optional)
Instructions
- Preheat your oven to 425°F (220°C) and let it heat for about 10 minutes.
- Line a large rimmed sheet pan with parchment paper or foil for easy cleanup (optional).
- Slice chicken breasts into 1/2-inch thick strips. Slice bell peppers and onion into similar-sized strips.
- In a small bowl, mix together chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and red pepper flakes.
- In a large bowl, add chicken strips, peppers, and onions. Drizzle with olive oil and sprinkle the seasoning blend over everything. Toss well to coat evenly.
- Spread the chicken and veggies in a single layer on the sheet pan. If crowded, use two pans.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until chicken is golden and cooked through (internal temp 165°F) and veggies are tender with caramelized edges.
- While chicken and veggies roast, wrap tortillas in foil and warm in the oven for 5 minutes, or heat on a dry skillet for 30 seconds per side.
- Remove pan from oven and let rest for a minute. Use tongs to fill warm tortillas with chicken, peppers, and onions. Top with cilantro, lime juice, and any extras like sour cream, cheese, or avocado.
- If veggies release excess liquid, drain before serving. If chicken seems dry, drizzle a little olive oil over the top. Always check chicken for doneness.
Notes
Don’t overcrowd the pan for best caramelization. Marinate chicken in seasoning and olive oil for 30 minutes for extra tenderness. Use corn tortillas for gluten-free, and dairy-free yogurt for lighter topping. Add mushrooms or zucchini for vegetarian variation. Leftovers keep well for up to 4 days and can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe (about
- Calories: 375
- Sugar: 6
- Sodium: 650
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 4
- Protein: 30
Keywords: sheet pan, fajita chicken, weeknight dinner, peppers, onions, easy, healthy, Mexican, meal prep, gluten-free option, family-friendly