Description
Quick and flavorful 30 Minute Sheet Pan Chicken Fajitas packed with tender chicken, colorful peppers, and smoky spices.
Ingredients
Scale
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1 red onion, thinly sliced
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easier cleanup.
- Prepare the chicken and veggies. Slice the chicken breast tenders and all peppers and onions into thin, even strips.
- Mix the seasoning. In a small bowl, combine chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper.
- Toss everything together. Place the chicken and vegetables on the sheet pan. Drizzle with olive oil and sprinkle the spice mixture over the top. Toss until evenly coated.
- Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
- Serve warm. Enjoy your fajitas in tortillas with toppings like sour cream, guacamole, salsa, or shredded cheese.
Notes
For extra caramelization, broil for 2–3 minutes at the end.
To keep everything evenly cooked, slice the veggies and chicken to similar thickness.
Store leftovers in an airtight container for up to 3 days in the fridge.
Keywords: 30 Minute Sheet Pan Chicken Fajitas