Sheet Pan Chicken Fajitas

Sizzling flavor meets effortless cooking with these sheet pan chicken fajitas. One pan, minimal prep, and maximum taste – dinner has never been this simple or delicious.

Course Main Dish

Cuisine Mexican-inspired

Prep Time 15

Cook Time 30

Servings

Calories 1734.3kcal

Author Eliza

Ingredients

1 kg chicken diced
1 red bell pepper sliced
1 yellow bell pepper sliced
1 orange bell pepper sliced
1 red onion sliced
2 tablespoons olive oil
2 garlic cloves minced

Seasoning (or 5 teaspoons fajita seasoning)

½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper

To serve

1 bunch cilantro chopped
2 tablespoons sour cream
1 avocado diced
100 g mozzarella shredded
1 lime cut into wedges
12 tortillas

US Customary - Metric

Instructions

Preheat your oven to 190°C/ 375°F, and prepare a large sheetpan by lining it with baking paper.
Chop the chicken and veggies into bite-sized pieces, and arrange on the sheetpan. Drizzle with olive oil.
Mix the seasonings together in a small bowl, then sprinkle over the chicken and vegetables. Gently toss to coat.
Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is cooked through and browned at the edges. Check the chicken for doneness, as cooking times may vary slightly depending on your oven.
Warm the tortillas according to package instructions or personal preference (30 seconds in the microwave works for me).
Place a generous portion of the cooked chicken and veggies onto each tortilla, pile with toppings, add a squeeze of line juice, and enjoy!

Nutrition