Easy Sheet Pan Chicken Fajitas

Name: Easy Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 pounds boneless skinless chicken breasts, thinly sliced; 2 bell peppers, seeded and thinly sliced; 1 large red onion, thinly sliced; 3 tablespoons olive oil; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small flour tortillas; Fresh lime wedges for serving; Fresh cilantro for garnish

These colorful chicken fajitas are a simple way to get a delicious dinner on the table without a lot of cleanup.

By Daily Recipes Book· 🌍 Mexican· July 18, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

25 minutes

Total

40 minutes

Serves

Fajita night is always a hit in my house because everyone loves customizing their own plates. This sheet pan version is my favorite because it keeps things simple by roasting everything together on one tray.

My top tip for this recipe is to slice your chicken and vegetables into uniform strips. This helps everything cook through at the same speed so you get perfectly tender peppers and juicy chicken in every bite.

Ingredients

1.5 pounds boneless skinless chicken breasts, thinly sliced
2 bell peppers, seeded and thinly sliced
1 large red onion, thinly sliced
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
Fresh lime wedges for serving
Fresh cilantro for garnish

Instructions

1
Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.
2
Place the sliced chicken, bell peppers, and onion onto the prepared sheet pan.
3
Drizzle the olive oil over the mixture and sprinkle with the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
4
Toss everything together directly on the pan until the chicken and vegetables are evenly coated in the oil and spices.
5
Spread the mixture into a single layer and bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
6
Warm your tortillas in the microwave or oven while the chicken finishes cooking.
7
Serve the chicken and vegetable mixture warm in the tortillas with a squeeze of fresh lime juice and a sprinkle of cilantro.

💡 Tips

You can store leftovers in an airtight container in the fridge for up to three days. To serve again, just warm the mixture in a skillet over medium heat. These fajitas are great served with sour cream, shredded cheese, or fresh avocado slices.

#Chicken #Dinner #Mexican #Healthy #Easy Dinner

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