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Sheet pan chicken fajitas.

Sheet Pan Chicken Fajitas

Julia
Easy and flavorful sheet pan chicken fajitas with colorful bell peppers, juicy chicken, and delicious toppings like avocado, sour cream, and cheese. Perfect for a quick, weeknight dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 12 fajita wraps
Calories 696 kcal

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INGREDIENTS
  

For Chicken

  • 1 ½ pounds chicken, diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 red onion, sliced
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder, regular or Mexican chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • 1 teaspoon salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 2 garlic cloves, minced
  • 1 handful fresh cilantro, chopped
  • 2 tablespoon olive oil
  • 2 tablespoon sour cream, for topping

For Topping

  • 1 avocado, diced
  • 1 cup mozzarella, shredded
  • 1 lime, juiced
  • 12 tortillas, I used flour tortillas

INSTRUCTIONS
 

  • Preheat the oven: Set your oven to 375°F so it's hot and ready when your fajitas are assembled.
  • Season the chicken: In a large bowl, combine diced chicken, olive oil, paprika, garlic powder, onion powder, chili powder, dried oregano, cumin, salt, and black pepper. Toss until the chicken is well-coated.
    1 ½ pounds chicken, 1 red onion, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon cumin, 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoon olive oil, ½ teaspoon onion powder
  • Add veggies: Add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything until evenly coated.
    1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 2 garlic cloves, 1 red onion
  • Prepare the sheet pan: Line a sheet pan with parchment paper or lightly grease it. Spread the seasoned chicken and veggies evenly in a single layer across the pan to ensure even cooking.
  • Bake the fajitas: Place the sheet pan in the oven and bake for 30-35 minutes, or until the chicken is fully cooked and lightly browned. Stir halfway through to ensure even cooking. Check the chicken for doneness before removing it from the oven.
  • Warm the tortillas: While the fajitas bake, warm your tortillas according to the package instructions or your preference.
    12 tortillas
  • Assemble the fajitas: Add a generous scoop of the cooked chicken and veggie mixture to each tortilla. Squeeze fresh lime juice over the filling and top with diced avocado, sour cream, shredded mozzarella, and chopped cilantro.
    1 handful fresh cilantro, 2 tablespoon sour cream, 1 avocado, 1 cup mozzarella, 1 lime

VIDEO

NOTES

  • To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
  • To Freeze. Freeze the chicken and veggie mixture (without tortillas) in a freezer-safe bag for up to 2 months.
  • To Make Ahead. Prep the chicken and veggies, then store them in the fridge until ready to bake.
  • To Reheat. Warm in the oven at 350°F or in a skillet until heated through. I love using leftovers for fajita pasta.

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NUTRITION

Calories: 696kcalCarbohydrates: 21gProtein: 5gFat: 66gSaturated Fat: 20gPolyunsaturated Fat: 13gMonounsaturated Fat: 30gCholesterol: 57mgSodium: 480mgPotassium: 223mgFiber: 3gSugar: 3gVitamin A: 813IUVitamin C: 48mgCalcium: 106mgIron: 2mg
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