Easy Sheet Pan Chicken Fajitas Recipe – Quick 30-Minute One-Pan Tex-Mex Dinner
Easy sheet pan chicken fajitas made with seasoned chicken, colorful peppers, and onions roasted together for a quick 30-minute Tex-Mex dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sheet Pan
- Cuisine: Tex-Mex
Ingredients
Scale
- 2 lbs chicken breasts, sliced into 1/4-inch strips
- 3 bell peppers (red, yellow, green), sliced
- 2 large onions, sliced
- 3 tbsp olive oil
- 2 limes, juiced
- 16–18 small tortillas
- Fajita seasoning: chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper
- Optional toppings: cilantro, sour cream, guacamole, pico de gallo, cheese, lime wedges
Instructions
- Preheat oven to 425°F (218°C) and line a sheet pan.
- Slice chicken and vegetables, then mix seasoning.
- Place everything on the pan, drizzle with oil and lime juice, and season well.
- Toss and spread into a single layer.
- Bake 20–25 minutes, stirring halfway through.
- Optional: broil 2–3 minutes for extra char.
- Serve in warm tortillas with toppings.
Notes
- Do not overcrowd the pan for best roasting.
- Stir halfway for even cooking.
- Add broil step for restaurant-style char.
- Great for meal prep and quick dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg