Easy Sheet Pan Chicken Fajitas
You guys, I love fajitas. I mean, they’re no tacos, but they’re darn close! I usually make them in this wok-like skillet that I basically use for everything. But I’ve had trouble getting a good smoky/charred flavor at home. And with the weather cooling down we’re not grilling as much right now.
Enter the sheet pan method! Throwing everything on one sheet pan and roasting the chicken, bell peppers, and onions together give them a more authentic flavor while keeping everything moist and juicy!
You can use whatever color bell peppers you like, but I used 1 red, 1 orange, and 1 green bell pepper. I also added in a jalapeno for more heat – totally optional depending on how spicy you like your fajitas.
And my favorite thing about this recipe is making my own fajita seasoning mix. This way I know exactly what’s in it (vs. those premade seasoning packets you can buy). And since I usually have all the individual spices on hand, it can keep the cost down. I really like the freedom of playing around with the flavoring and creating something new each time. But trust me, the seasoning mix in this recipe did not disappoint!
These Easy Sheet Pan Chicken Fajitas would also pair well with the following recipes: Pico de Gallo, Homemade Baked Tortilla Chips, Southwestern Rice and Beans Salad, Mexican Black Beans, or Refried Beans.
- 1 Tbsp Chili powder
- 1/2 Tbsp Paprika
- 1/2 tsp Salt
- 1/2 tsp Onion powder
- 1/4 tsp Garlic powder
- 1/4 tsp Cumin
- 1/8 tsp Cayenne pepper
- 1 tsp Sugar (optional)
- 1 Yellow onion, large (or 2 small)
- 3 Bell peppers (any color)
- 1 jalapeno, diced
- 1 lb Chicken breast
- 2 Tbsp Vegetable oil
- 1 lime, medium
- 8 6-inch wheat tortillas
- 1/2 cup Sour cream (optional)
- 1/4 bunch Cilantro (optional)
Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt) in a small bowl and set aside.
Slice the onion and bell peppers into 1/4-inch wide strips. Dice the jalapeno. Place the vegetables in a large bowl* or you can put them directly onto a large baking sheet. Slice the chicken breast into thin strips and add it to the same bowl/baking sheet with the vegetables.
*Note: I used a large bowl so that it was easier to mix everything together.
Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands or a large spoon to toss the ingredients until everything is well coated in oil and seasoning.
Place the fajita mixture on the baking sheet and then bake for 35-40 minutes, stirring once halfway through.
While the fajita mix bakes, toast each tortilla in a dry skillet over medium-low heat, until lightly browned on each side, if desired.
After you take the fajitas out of the oven squeeze the juice from half of the lime over top of the meat and vegetables.
Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.
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