by Diana Rattray
A homemade fajita spice blend flavors these sheet pan chicken fajitas perfectly. Baking the chicken and vegetables strips in a hot oven means minimal cleanup as well. Just slice the chicken and vegetables, toss them with the oil and spices, and bake! Another benefit—the dish is high in protein and low in carbohydrates Serve the fajitas on lettuce leaves or low carb tortillas if you like.
Serve chicken fajitas in warm soft flour or corn tortillas with sour cream, fresh salsa, and lime wedges on the side.
If you enjoy Tex-Mex and Mexican flavors, you might like these loaded nachos or this tasty Instant Pot taco meat.
PrintSheet Pan Chicken Fajitas
Sheet pan chicken fajitas are a snap to fix with peppers, onions, chicken, and a super easy homemade spice blend. The recipe includes the chicken and vegetables, homemade fajita seasoning, and garnishes!
- Prep Time: 12 minutes
- Cook Time: 22 minutes
- Total Time: 34 minutes
- Yield: 4 servings 1x
- Category: Sheet Pan Meals, Chicken
- Method: Bake
- Cuisine: Mexican
Ingredients
- 3 large bell peppers (green, red, and yellow or orange)
- 1 large onion (halved and cut into slices)
- 1 1/2 pounds boneless chicken breasts
- 3 tablespoons vegetable oil
Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Dash cayenne pepper
For Serving
- 1 tablespoon lime juice (plus lime wedges for serving)
- Fresh chopped cilantro, for garnish
- Flour or corn tortillas, for serving
Instructions
- Preheat the oven to 425 F.
- Remove the stems and seeds from the bell peppers and cut them into thin strips.
- Cut the onion in half lengthwise and cut it into thin wedges.
- Cut the chicken breasts into strips. If the chicken breasts are thick, slice them horizontally into thinner cutlets and then cut them into strips.
- In a large bowl, combine the chicken and vegetables with the olive oil; toss to coat.
- Combine the spices and seasonings and toss with the chicken and vegetable mixture.
- Spread the fajita mixture out on a large rimmed baking pan and bake in the preheated oven for about 20 to 24 minutes.
- Drizzle with lime juice and sprinkle chopped cilantro over all.
- Serve with warm tortillas.
