The Best Sheet Pan Chicken Fajitas
Perfectly seasoned chicken and veggies are baked on a sheet pan and ready for toppings in under 30 minutes!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Mexican
Fajita Filling
- 1 1/2 lbs boneless skinless chicken breasts sliced into 1/2 inch thick strips
- 3 sweet bell peppers cut into strips
- 1/2 medium sweet onion cut into strips
- 1/2 medium red onion cut into strips
- 3 cloves garlic minced
- 3 T olive oil
- 2 limes, juiced or to taste
- chopped fresh cilantro for garnish
- sea salt for garnish
- corn or flour tortillas
Fajita Seasoning
- 1 tsp smoked paprika
- 1 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tsp chili powder
- salt and pepper to taste
Optional Toppings
- Sliced Avocado
- Salsa
- Shredded Cheese
- Sour Cream
- Tomatoes
- Guacamole
Preheat oven to 400. Line a rimmed baking sheet with parchment paper and spray with cooking spray.
In a small bowl whisk the fajita seasonings together. Slice chicken, peppers and onions.
Spread the peppers and onions onto the baking sheet. Top with chicken and sprinkle the seasoning blend and minced garlic over everything. Drizzle the olive oil over the chicken and veggies.
Mix everything together and spread into an even layer. Be sure the chicken is not overlapping.
Bake for 20-25 minutes stirring halfway through. Wrap tortillas in foil and warm in the oven during the last five minutes of cooking.
Sprinkle cilantro, sea salt and lime juice over everything. Toss to combine.
Serve in tortillas with desired toppings. Enjoy!
Keyword air fryer chicken, fajitas, sheet pan, weeknight dinner