Description
These Sheet Pan Chicken Fajitas are the ultimate one-pan dinner — oven-baked, easy to prep, and packed with zesty flavor. Juicy chicken, colorful bell peppers, and bold fajita spices roast together in the oven for a delicious, low-mess meal that’s perfect for busy weeknights.
Ingredients
1 lb chicken breast tenders, cut into bite-sized pieces
1 medium red onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tbsp olive oil
1 tbsp chili powder
1 tbsp ground cumin
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
½ tsp onion powder
Kosher salt and cracked black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Spread the chicken and vegetables evenly across the pan.
Drizzle olive oil over the mixture to help everything roast evenly.
In a small bowl, combine chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper.
Sprinkle the seasoning mix over the pan, then toss everything well to coat evenly.
Bake for 10 minutes, stir, then continue baking for 5 more minutes or until chicken is fully cooked.
Broil on HIGH for 2–3 minutes to add a beautiful charred edge.
Serve hot in warm tortillas with your favorite toppings like sour cream, cheese, guacamole, and lime wedges.
Notes
Cut chicken and vegetables into similar sizes for even cooking.
Broiling at the end gives that signature “sizzling skillet” flavor.
Double the recipe to meal prep for lunch bowls or wraps.
Use boneless chicken thighs for a juicier result.
Leftovers are great over rice, salad, or in a burrito bowl.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dinner
- Method: Oven-Baked / Sheet Pan
- Cuisine: Mexican