Description
Fast, flavorful sheet pan chicken fajitas that are colorful, comforting, and perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb (450 g) chicken breast, thinly sliced
- 1 large bell pepper (any color), thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 small tortillas (corn or flour), for serving
- Optional toppings: sliced avocado, salsa, shredded cheese, sour cream, lime wedges, chopped cilantro
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, combine the sliced chicken, bell pepper, and onion.
- Drizzle with 2 tablespoons olive oil. Add 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and salt and pepper. Toss until everything is evenly coated.
- Spread the mixture in an even layer on the prepared sheet pan.
- Bake for 18–22 minutes, tossing once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let rest for 2–3 minutes. Squeeze lime over the top if using.
- Serve hot in warmed tortillas with your favorite toppings.
Notes
Chicken breast is a lean, high-protein choice. Olive oil provides heart-healthy monounsaturated fats. If you add tortillas, cheese, or avocado, add about 120–200 kcal per small tortilla + toppings per serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg