Simple Sheet Pan Chicken Fajitas Recipe

Dinner is on the table in 30 minutes with this easy Mexican recipe! All the flavors of a traditional fajita, baked in the oven, served on a flour tortilla with your favorite toppings! Great with chicken, steak, pork or shrimp!

Simple Sheet Pan Chicken Fajitas

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If easy, homemade dinners are your thing, this recipe is for you!

These baked sheet pan chicken fajitas are packed full of flavor, simple to make, budget friendly and SO delicious!

I usually have all of these ingredients on hand in the fridge and freezer, and if I remember to take out the chicken earlier in the day, I can have a great dinner on the table super fast that evening!

These fajitas would also be delicious with beef, pork or even shrimp. Try adding mushrooms, red, yellow or orange bell peppers, jalapeños, or skip the meat all together and make them vegetarian.

My family also loves tacos or fajitas over crushed chips for a salad instead of using tortillas. The possibilities are endless!

Simple meals like this at home make it easy to skip going out to eat, saving money and even getting the kids in the kitchen to help out with making dinner.

What is in Sheet Pan Chicken Fajitas?

• Bell pepper: The bell pepper comes in different colors including red, yellow, orange, green, white, and purple. Red peppers have the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Red bell peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green.

• Cumin: Part of the parsley family and native to southwestern Asia including the Middle East. The dried seeds are used as a spice, especially ground and can be found in Mexican recipes or curry powder. 

• Onion: The onion is a vegetable that is the most widely cultivated species of the genus Allium. It's relatives include the garlic, shallot, leek, and chive. Onions contain antioxidants, red onions have the highest antioxidant amount.  Onions produce the chemical irritant known as syn-propanethial-S-oxide. This irritant floats up from the chopped onion and causes tears. Chill the onion prior to chopping to reduce irritation. 

Other Mexican dinner recipes you may like:

• Slow Cooker Creamy Chicken Tacos
• Mexican Casserole
• Slow Cooker Shredded Beef Tacos
• Mexican Meatball Soup
• Cream Cheese Chicken Enchiladas
• Beef Enchiladas

This recipe is ready in these steps:

• Preheat the oven
• Cover a baking sheet in aluminum foil
• Place the chicken and vegetables on the baking sheet
• In a bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt and pepper
• Pour the mixture over the top, then toss to combine 
• Bake until chicken is cooked through and vegetables are tender
• Serve with warmed tortillas and toppings as desired

Full recipe below

You can add or substitute with the following ingredients:

• sliced steak
• sliced, fresh mushrooms
• raw shrimp
• sliced red, orange or yellow bell pepper
• sliced pork tenderloin
• diced jalapeños
• garnish with chopped, fresh cilantro

Looking for more easy chicken recipes?

• Pan Fried Chicken with Mushroom Gravy
• Creamy Parmesan Basil Chicken
• Cheesy Chicken and Bacon Tater Tots
• Sweet Chili Chicken
• Garlic Chicken and Mushroom Parmesan Rice Skillet
• Air Fryer Chicken Tenders

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I hope you enjoy this recipe as much as we did!


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Simple Sheet Pan Chicken Fajitas

Yield: 4 servings

Author: Hot Eats and Cool Reads

Ingredients:

• 1 pound chicken breast, thinly sliced
• 2 green, orange, red or yellow bell peppers, sliced
• 1 medium yellow onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400 degrees.
2. Cover a large baking sheet in aluminum foil.
3. Place the sliced chicken and vegetables on the baking sheet.
4. In a small bowl, whisk together the olive oil, chili powder, cumin, garlic powder, salt and pepper until combined.
5. Pour the olive oil mixture over the top, then toss with a tongs to combine. 
6. Spread evenly in a single layer.
7. Bake for 25 minutes until chicken is cooked through and vegetables are tender.
8. Serve with warmed tortillas and toppings as desired. 

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