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

Sheet Pan Chicken Fajitas

Easy sheet pan chicken fajitas made with tender chicken, peppers, and bold spices. A quick oven dinner ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Makes 4
Recipe from: Deanne Frieders | This Farm Girl Cooks

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.

Farm Girl Tips

  • 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

Serving: 1serving | Calories: 362kcal | Carbohydrates: 13g | Protein: 55g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 172mg | Fiber: 3g | Sugar: 4g
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