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Sheet Pan Chicken Fajita Dinner

This Sheet Pan Chicken Fajita Dinner is a quick and colorful dish featuring juicy chicken, tender peppers, and soft tortillas, all made in one pan with minimal cleanup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 280
Ingredients Method Notes

Ingredients
  

Fajita Spice Mix
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper optional for heat
Main Ingredients
  • 1.5 lb boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 medium sweet bell peppers, thinly sliced any color
  • 1 medium red onion, thinly sliced
  • 2 tbsp olive oil
  • 8 (6-inch) corn tortillas
  • 1/2 cup fresh cilantro leaves for garnish
  • 4 wedge lime wedges for serving

Method
 

Preparation
  1. Heat your oven to 400°F (200°C) and line a large rimmed baking sheet with foil.
  2. In a large bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
  3. Add the chicken strips, bell peppers, onion, and olive oil. Toss everything until each piece is coated in the seasoning mix.
Cooking
  1. Spread the mixture in a single layer on the baking sheet. If the pan looks crowded, use two sheets.
  2. Bake for 20 to 25 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender with browned edges.
  3. While the sheet pan cooks, heat a dry skillet over medium-high heat and toast each tortilla for 30 to 45 seconds per side.
Serving
  1. Fill each warm tortilla with the roasted chicken and vegetables, then top with fresh cilantro and a squeeze of lime.
  2. Serve right away while everything is hot and full of flavor.
Storage
  1. If you have leftovers, let them cool before storing in an airtight container. Keep in the refrigerator for up to 3 to 4 days.
  2. For longer storage, freeze cooked portions without the tortillas and reheat later in the oven for the best texture.

Notes

This meal is particularly useful for busy evenings and can be customized with various vegetable additions or different types of tortillas. Best served fresh, but leftovers can be stored or frozen.