Cooking Lucid
Sheet Pan Chicken Fajitas with Peppers and Onions
A vibrant and flavorful sheet pan dinner featuring seasoned chicken strips, bell peppers, and onions roasted to tender perfection with classic fajita spices. This easy cleanup meal is perfect for a fun family night.
Prep 20 min
Cook 25 min
Total 45 min
Serves 5
Ingredients
Step 1 — For the Sheet Pan
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into strips
- 2 bell peppers (any color), thinly sliced
- 1 large red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and freshly ground black pepper to taste
Step 2 — For Serving
- Flour tortillas or corn tortillas
- Shredded cheese
- Salsa
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Lime wedges
Instructions
- 1
Preheat and Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- 2
Season Chicken and Veggies
In a large bowl, combine chicken strips, sliced bell peppers, and sliced red onion. Drizzle with olive oil. In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the spice mixture over the chicken and vegetables and toss to coat evenly.
- 3
Arrange on Baking Sheet
Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two pans if necessary for even cooking.
- 4
Roast
Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized. Stir halfway through cooking.
- 5
Warm Tortillas
While the fajitas are roasting, warm the tortillas according to package directions.
- 6
Serve
Serve the chicken fajita mixture immediately with warm tortillas and your favorite toppings like cheese, salsa, sour cream, guacamole, and lime wedges.
Nutrition per serving: 480 cal · 40g protein · 30g carbs · 22g fat · 6g fiber
