30 Minute Sheet Pan Chicken Fajitas
This quick and easy sheet pan chicken fajitas recipe comes together in just 30 minutes, making it perfect for busy weeknights. Juicy chicken, colorful bell peppers, and onions are seasoned to perfection and roasted on a single pan for minimal cleanup.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 cutting board
- 1 measuring spoons
- 1 spatula or tongs
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 medium bell peppers (one red, one green), sliced
- 1 medium onion, sliced
- 8 small flour tortillas
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well blended.
- Cut the chicken breasts into thin strips and add them to the bowl. Mix until the chicken is evenly coated with the spice mixture.
- On a large baking sheet, spread the chicken strips, sliced bell peppers, and sliced onion in an even layer.
- Bake in the preheated oven for 20 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through to ensure even cooking.
- While the chicken and vegetables are baking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
- Remove the baking sheet from the oven and let it cool for a few minutes. Serve the chicken and vegetables with warm tortillas and your choice of optional toppings.
Notes
For extra spice, consider adding sliced jalapeños to the vegetable mix before baking. Feel free to substitute the chicken with shrimp or beef for a different protein option. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet before serving.