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Sheet Pan Chicken Fajitas

A quick and flavorful one-pan dinner featuring browned chicken and roasted peppers, perfect for weeknight meals.
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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: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced
  • 2 pieces bell peppers, sliced (any colors)
  • 1 piece onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Tortillas for serving
Optional Toppings
  • sour cream
  • salsa
  • avocado

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a large sheet pan with foil for easier cleanup if you like.
  2. Arrange the sliced chicken, bell peppers, and onion on the sheet pan in a single layer to allow for good browning.
  3. Drizzle everything with 2 tablespoons olive oil and sprinkle with chili powder, cumin, garlic powder, and salt and pepper to taste. Toss until the chicken and vegetables are well coated.
  4. Spread the strips back into a single layer, ensuring contact with the pan for better browning.
Cooking
  1. Bake for 20–25 minutes, checking at the 15–18 minute mark for golden-browned edges.
  2. Remove from the oven and let the pan rest for 2–3 minutes before serving in warm tortillas with optional toppings.

Notes

For best results, ensure chicken slices are even in thickness to cook properly. Leftovers can be reheated for better texture in the air fryer.