Sheet Pan Chicken Fajitas

ChickenDinnerEasyEatsHealthyMain CourseMexicansavorySouthwest
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Sheet Pan Chicken Fajitas are quickly going to become a dinner favorite! They’re bursting with flavor, super healthy, and incredibly simple to throw together.

Hi everyone! It’s Jodi from 5 Boys Baker and if you love simple, delicious, healthy dinners then you’ve come to the right place today. These Sheet Pan Chicken Fajitas are fantastic! I promise, this recipe is one you’re going to want to make over and over because they are just so good. I think I can honestly say that these are the best chicken fajitas I’ve ever eaten. 
I am definitely all about quick and easy meals and these are definitely quick and easy and the clean up is just as simple. This is definitely a perfect “lazy dinner”. These chicken fajitas have all those delicious southwest flavors and require minimal effort. Tuesday Taco night just got a whole lot easier! 🙂
My favorite part of fajitas is all the pepper and onions, but my two youngest sons Braydon and Parker would definitely disagree with me. They pick out all the peppers and onions and only eat the chicken. They’re seriously so lame when it comes to eating. Hopefully one of these days their taste buds will wise up. haha. 
I love to make homemade guacamole for these fajitas, but store bought is fine, or you can just slice up some avocados.  If you’re not a fan of avocados (like Braydon & Parker), just leave them off. Go ahead and pile on whatever toppings you love or leave them plain. No matter how you finish them off, they’re amazing and you’re going to love them.  

Sheet Pan Chicken Fajitas
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • Chicken mixture:
  • 3 boneless, skinless chicken breasts sliced into strips (about 1½ to 2 pounds of chicken)
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 medium yellow or white onion, halved and cut into slices

  • Seasonings:
  • ¼ cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon pepper

  • Fajita size flour tortillas (about 10)
  • Toppings: (optional)
  • Sour cream
  • Guacamole
Instructions
  1. In a large Ziplock bag, combine chicken with all the peppers and onion.
  2. In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, oregano, red pepper flakes and pepper. Pour over the chicken and pepper strips. Seal bag and shake until everything is well coated. Refrigerate for at least 30 minutes and/or up to a few hours. (*I like to let mine sit in the fridge about 2 hours.)
  3. Preheat oven to 400 degrees F. Line a large cookie sheet with foil and spray with cooking spray. Spread seasoned chicken mixture onto the prepared cookie sheet.
  4. Bake for 18 to 22 minutes or until chicken is cooked through.
  5. Serve on flour tortillas with desired toppings.

RECIPE FROM: 5 BOYS BAKER

MORE RECIPES FROM 5 BOYS BAKER YOU MAY LIKE: 

SKILLET CHICKEN TACOS

SLOW COOKER SPICY CHICKEN NACHOS

GRILLED CHICKEN STREET TACOS


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8 thoughts on “Sheet Pan Chicken Fajitas

  1. I absolutely love these fajitas! The flavor from the seasoning is right on, but not overwhelming. They were so delicious, and I will make them often. I used chicken tenders and cut them in half lengthwise. They were the same size as the peppers and onion. Thank you for a wonderful recipe!

  2. What temperature does the oven need to be??? I don’t see it in the recipe…..My sheet pan is ready and I need to preheat…….

  3. For some reason I can’t print out receipes. I don’t have the problem with other sites. You have some good receipes I wish I could print. Bummer !

    1. Im sorry to hear that, Jim. I just double checked and it’s printing fine for me. Again, I am sorry. Not sure what the issue is one your end.

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