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Sheet Pan Chicken Fajitas

A vibrant and flavorful dish featuring tender chicken and colorful bell peppers, roasted together for an effortless and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced
  • 1 whole bell pepper, sliced Use a mix of colors for a visual feast.
  • 1 whole onion, sliced Both Vidalia and yellow onions work well.
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • tortillas for serving
  • Optional toppings: sour cream, cheese, salsa, or guacamole To create your perfect bite.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the sliced chicken, bell pepper, onion, olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Toss everything until well-coated.
Cooking
  1. Spread the mixture evenly onto a sheet pan, making sure not to overcrowd the chicken and vegetables.
  2. Roast for 20-25 minutes, or until the chicken is fully cooked (165°F internally) and the veggies are tender.
Serving
  1. Serve warm with tortillas and your choice of toppings.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or olive oil to maintain moisture. For longer storage, freeze the chicken and veggie mix in freezer-safe bags for 2-3 months.