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Easy Sheet Pan Chicken Fajitas Recipe (Ready in 30 Minutes!)

Easy Sheet Pan Chicken Fajitas served on a baking tray
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This easy sheet pan chicken fajitas recipe delivers restaurant-quality flavor with just one pan and minimal cleanup. A Tex-Mex classic made simple for busy weeknights.

Ingredients

Scale
  • 2 lbs chicken breasts, sliced into ¼-inch strips
  • 3 bell peppers (mix of red, yellow, and green), sliced
  • 2 large onions, sliced
  • 3 tablespoons olive oil
  • 2 limes, juiced
  • 16–18 small flour or corn tortillas
  • For the Fajita Seasoning:
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional Toppings:
  • Fresh cilantro
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded cheese
  • Lime wedges

Instructions

1. Preheat oven to 425°F (218°C) and line a large sheet pan with parchment paper or foil.

2. Slice chicken into ¼-inch strips. Cut bell peppers and onions into even strips.

3. In a small bowl, mix together all fajita seasoning ingredients.

4. Place chicken and vegetables on the sheet pan.

5. Drizzle with olive oil and lime juice, then sprinkle with the seasoning mixture.

6. Toss everything together to coat evenly and spread into a single layer without overlapping.

7. Bake for 20–25 minutes, stirring halfway through, until chicken reaches an internal temperature of 165°F.

8. Optional: Broil for 2–3 minutes at the end for a charred finish.

9. Warm tortillas and serve the chicken fajitas with your choice of toppings.

10. Squeeze fresh lime juice over the assembled fajitas and serve immediately.

Notes

Use pre-sliced veggies to save even more time on prep.

For extra flavor, marinate the chicken in the seasoning and lime juice for 30 minutes before baking.

Store leftovers in an airtight container for up to 3 days—perfect for meal prep!

Find it online: https://cookingwithramsay.com/easy-sheet-pan-chicken-fajitas/