Sheet Pan Chicken Fajitas

This sheet pan chicken fajita recipe makes a flavorful and filling meal on your busiest nights! A bold blend of spices coats tender chicken and veggies for a light one tray meal that is easy to make, easier to clean up, and most of all- easiest to enjoy!

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Cook Time: 23

Course: dinner, lunch, Main Course

Cuisine: American, American. Mexican, Mexican, Tex Mex

Keyword: easy, one-tray, sheet pan, sheet pan chicken fajita recipe, spicy

Servings: peope

Calories: 273kcal

Author: Jenna

Ingredients

1 pound chicken breasts
1 medium green bell pepper
1 medium red pepper
1 medium yellow pepper
1 medium red onion
1 tablespoon chili powder
1 tablespoon cumin
1/2 tablespoon garlic powder
1/2 tablespoon oregano
1 teaspoon ground cayenne pepper
3-4 tablespoons olive oil

Instructions

Preheat the oven to 425 degrees.
As the oven heats, wash and dry the peppers and slice them, along with the onion into thin slices.
Cut your chicken breast or tenders into thin, roughly 2 inch long pieces.
Combine the spices in a small bowl.
Prepare a baking sheet with non-stick spray or additional olive oil.
Place the peppers, onions, and chicken onto the sheet.
Sprinkle on the spices and olive oil.
Toss the ingredients together until well coated. If the chicken and veggies are not quite coated, add a little more olive oil and toss to combine.
Bake the chicken fajita mix for 25 minutes or until the chicken reaches an internal temperature of 165.
Remove from oven and serve with your favorite fajita fixings.

Nutrition

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