Sheet Pan Chicken Fajitas

by Hilary Gauntt on July 28, 2016

This is such an easy way to prepare fajitas, and you can throw it all together ahead of time (my favorite type of recipe.) Just toss all the ingredients together on the pan along with the spices, bake for about 20 minutes and then drizzle with lime juice and cilantro. Pile into warm tortillas and it’s a meal. The toppings aren’t essential but just make this even more delicious. Thank you to for this great recipe!


2 tsp. chili powder (preferably 1 tsp. ancho chili powder plus 1 tsp. regular)

1 1/2 tsp. ground cumin

1 tsp. ground paprika

1/2 tsp. ground coriander

Salt and freshly ground black pepper

Fajita Filling

1 1/2 lbs. boneless skinless chicken breasts, sliced into 1/2 inch thick strips (slice extra wide strips in half)

1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)

1 medium yellow onion, halved and sliced from top to root

2 cloves garlic, minced

3 Tbs. olive oil

2 Tbs. fresh lime juice

3 Tbs. chopped cilantro

For Serving

8 taco size flour tortillas

Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend.(toppings are optional).

Preheat the oven to 425 degrees. Spray an 17 by 12 inch rimmed baking sheet with non-stick cooking spray. In a small bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp. salt and 1/2 tsp. pepper. Set aside.

Spread bell peppers and yellow onion onto baking sheet.Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over the top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in the preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 to 25 minutes. (test a few of the larger pieces) Wrap tortillas tightly in foil and warm in oven during the last 5 minutes of fajita cooking time.

Drizzle lime juice evenly over the top of the chicken fajita filling; sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.


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