Sheet Pan Chicken Fajitas

When it’s time for me to cook, I have a short check list of what I need the meal to require. Thankfully, these bad boys check all the boxes when it comes to what I need from a recipe:

✔️ Healthy

✔️ Easy

✔️ Cheap

This meal is a serious fan favorite in our house, so I love making it even more knowing that it makes everyone happy! The minimal ingredients and quick preparation make it a fantastic weeknight meal. (And if I get lucky… my favorite leftovers for lunch!)

Because we’re biiiiiig spice guys, we always have everything on hand, leaving me to scoop up only chicken, veggies and tortillas. But even if you don’t have the spices on hand, the great thing about this recipe is that once you prepare the seasoning, it will last you about 5 go-rounds! Make sure to include spice quantities as called for… it seems like a ton, and it is, but you will only use what you need to cover the chicken and veggies each time.


Fajita Seasoning Ingredients

  • 2 tbsp. cumin powder
  • 1/3 cup chili powder
  • 1/4 cup paprika
  • 2 tsp. cayenne pepper
  • 2 tbsp. garlic powder
  • 1 tbsp. salt
  • 2 tsp. black pepper ground


  • 1 ½ lbs. chicken breasts [boneless, skinless]
  • 3 bell peppers [red, yellow, green]
  • 1 medium onion
  • 1 tbsp. vegetable oil
  • 8 flour tortillas


  • lime wedges
  • cilantro [freshly chopped]
  • sour cream
  • avocado


Preheat oven to 400°F.

Mix together cumin, chili powder, cayenne, garlic powder, salt and pepper.

Cut chicken breasts, onions and peppers into thin strips, about ¼ inch wide.

Place chicken, peppers, onions and peppers on the sheet pan.

Sprinkle fajita seasoning to coat chicken and vegetables and drizzle with oil.

Using tongs, toss all ingredients on the sheet pan to evenly coat the chicken and vegetables.

Place in oven and bake for 15 minutes.

Remove from oven and toss chicken and vegetables.

Drain any excess juices.

Slide the chicken and vegetables to one side of the sheet pan, making space for the tortillas.

Place the tortillas on the sheet pan and bake for 5 more minutes.

Remove from oven and squeeze lime on top.

Serve in tortillas and garnish with cilantro, sour cream and/or avocado.


Chef’s Recommendation:

Another way to enjoy this delish concoction: skip the tortillas and serve over coconut Jasmine rice. The spicy flavor of the fajitas mixed with the sweet flavor of the coconut rice… oh my, talk about a treat for your taste buds!

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