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Glorious Sheet Pan Chicken Fajitas with Peppers in 4 Steps

Sheet Pan Chicken Fajitas with Peppers
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Create vibrant Sheet Pan Chicken Fajitas with Peppers for an easy weeknight dinner. This recipe delivers big flavor with minimal cleanup, bringing a taste of Sunday joy to your busy week.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, sliced into strips
  • 2 large bell peppers (any color), sliced
  • 1 large red onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: Lime wedges, fresh cilantro, warm tortillas for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for simple cleanup.
  2. In a large bowl, combine the sliced chicken, bell peppers, and onion.
  3. In a separate small bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper.
  4. Pour the spice mixture over the chicken and vegetables. Toss everything together until the chicken and peppers are evenly coated.
  5. Spread the mixture in a single layer onto your prepared sheet pan. Make sure not to overcrowd the pan; use two pans if necessary for best browning.
  6. Bake for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
  7. Serve immediately with warm tortillas, a squeeze of fresh lime juice, and cilantro, if desired.

Notes

  • For extra flavor, marinate the chicken mixture for 30 minutes before baking.
  • Adjust the chili powder amount based on your preferred spice level.
  • This recipe works well with shrimp or steak instead of chicken.
  • Use your favorite combination of bell peppers for a colorful plate.

Nutrition

Find it online: https://sundayflavor.com/sheet-pan-chicken-fajitas-with-peppers/