Sheet Pan Chicken Fajitas

Three flour tortillas filled with chicken, bell peppers and onions.

4.37 from 19 votes

Easy sheet pan chicken fajitas made with tender chicken, peppers, and bold spices. A quick oven dinner ready in about 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish Recipes

Cuisine: Mexican

Keyword: oven baked chicken fajitas, sheet pan chicken fajitas

Servings:

Calories: 362kcal

Author: Deanne Frieders

Ingredients

1.5 pounds chicken breast cut into strips
1 onion sliced
3-4 bell peppers any color
2 teaspoons oil

Fajita Seasoning: (or buy a packet of seasoning – your choice)

2 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon ground black pepper
4 teaspoons dried oregano
1 teaspoon cayenne pepper

Instructions

Marinate: Combine chicken, peppers, onion, oil, and seasoning in a gallon-size zip-top bag. Seal and toss to coat. Refrigerate for several hours or overnight.
Cook: Preheat oven to 400°F. Spread fajita mixture evenly on a lightly greased sheet pan. Bake about 20 minutes, or until chicken is cooked through and vegetables are tender.

Notes

Slice chicken thinly for the most tender fajitas.
Don’t overcrowd the pan or the vegetables may steam instead of roast.
Serve with tortillas and toppings like avocado, salsa, sour cream, or Greek yogurt.

To Make as a Freezer Meal: Combine all ingredients in a zip-top freezer bag. Remove excess air, label, and freeze flat for up to 3 months.

To Cook from Frozen Prep: Thaw overnight in refrigerator. Preheat oven to 400°F, spread mixture on a greased sheet pan, and bake about 20 minutes until cooked through.

Nutrition