Sheet Pan Chicken Fajitas
These easy Sheet Pan Chicken Fajitas come together with chicken, bell peppers, red onion, and pantry spices—then roast in the oven. Serve them with warm tortillas and your favorite toppings like sour cream, cheese, and avocado.
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Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Mexican chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas e.g., flour tortillas
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the diced chicken with olive oil and all the spices. Add garlic, sliced peppers, and onion. Mix until everything is coated.
- Spread the chicken and veggies on a greased or parchment-lined sheet pan in a single layer.
- Bake for 30–35 minutes, or until the chicken is fully cooked and slightly browned.
- Top with avocado, sour cream, shredded cheese, cilantro, and a squeeze of lime.
- Warm tortillas, then fill each with the cooked chicken and veggies.
Servings: 6
Calories: 520kcal