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Healthy Sheet Pan Chicken Fajitas Recipe

Healthy Sheet Pan Chicken Fajitas

Tender seasoned chicken, bell peppers, and onion roast together on one pan for a quick, colorful dinner. Serve the fajita filling in warm flour or corn tortillas with lime and your favorite toppings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Fajita Filling
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1/2-inch strips
  • 3 bell peppers Assorted bell peppers, seeded and sliced
  • 1 medium Medium yellow onion, halved and sliced
  • 2 tablespoons Olive oil, divided
  • 2 tablespoons Fresh lime juice, plus extra for serving
Seasoning
  • 2 teaspoons Chili powder
  • 1 1/2 teaspoons Ground cumin
  • 1 teaspoon Smoked paprika or regular paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
For Serving
  • 8 tortillas Small flour or corn tortillas, warmed
Optional Toppings
  • To taste Fresh cilantro
  • To taste Sliced avocado or guacamole
  • To taste Salsa or pico de gallo
  • To taste Plain Greek yogurt or sour cream
  • To taste Shredded cheese
  • For serving Lime wedges

Method
 

Step-by-Step
  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or foil for easier cleanup.
  2. In a small bowl, stir together the chili powder, cumin, paprika, garlic powder, oregano, kosher salt, and black pepper.
  3. Place the sliced chicken, bell peppers, and onion on the prepared sheet pan. Add the olive oil, lime juice, and seasoning mixture, then toss thoroughly until evenly coated.
  4. Spread the chicken and vegetables into a single, relatively even layer. Avoid crowding the pan; use two pans if necessary.
  5. Roast for 18–25 minutes, stirring or turning the ingredients once halfway through. The chicken is done at 165°F in the thickest pieces, while the vegetables should be tender with lightly browned edges.
  6. Serve immediately in warm tortillas with cilantro, avocado, salsa, Greek yogurt or sour cream, shredded cheese, and lime wedges as desired.

Notes

Cut the chicken and vegetables into similarly sized strips for even cooking. Do not overcrowd the pan. For stronger flavor, marinate the chicken with the oil, lime juice, and spices for 20–30 minutes, but avoid marinating it in lime juice for several hours because the exterior can become mushy. Use an instant-read thermometer to check the chicken.