Sheet Pan Chicken Fajitas with Peppers and Onions
A flavorful and colorful dish featuring tender chicken strips, vibrant bell peppers, and onions, all roasted together on a sheet pan for an easy weeknight dinner.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, sliced into strips
- (2) bell peppers, sliced (any colors)
- (1) large onion, sliced
- (3 tablespoons) olive oil
- (2 teaspoons) chili powder
- (1 teaspoon) cumin
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1/2 teaspoons) smoked paprika
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (8) small flour tortillas
- (1) lime, cut into wedges
- (1/4 cups) fresh cilantro, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 1 lb sliced chicken breast, 2 sliced bell peppers, and 1 large sliced onion. Add 2/4 teaspoon smoked paprika and 2/4 teaspoon salt.
- 3
Drizzle with 3 tablespoons olive oil and sprinkle with 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until everything is well coated.
- 4
Spread the mixture evenly on a large sheet pan in a single layer.
- 5
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through.
- 6
While the chicken and vegetables are baking, warm 8 small flour tortillas in a dry skillet over medium heat for about 1 minute on each side.
- 7
Once cooked, remove the sheet pan from the oven and let it cool for a few minutes.
- 8
Serve the chicken and vegetable mixture in the warm tortillas, garnished with lime wedges and chopped cilantro if desired.
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