In honor of Taco Tuesday, I wanted share a SUPER EASY sheet pan chicken fajita recipe. I love a recipe that calls for only one pan and is quick to whip up. This family-friendly recipe is so fun for kids too (especially if there are dinosaur taco holders involved). We all like to assemble our own fajitas and load them up with our favorite toppings. And it’s easy to swap out the tortilla for a salad if you prefer low carb.
Cooking note: I have tried cooking this recipe with the chicken breasts pre-sliced (as pictured) and unsliced. The unsliced chicken turns out much more tender and holds the juice better so I recommend not slicing your chicken until the end. 
Sheet Pan Chicken Fajitas
The perfect one pan dish for taco night!
Ingredients
- 2 lbs chicken breasts
- 2 bell peppers (any color), sliced
- 1 large sweet onion, sliced
- 4 tablespoons olive oil
- juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- four tortillas
- your favorite toppings: cheese, lettuce, sour cream, salsa, avocado, cilantro, lime wedges
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, mix together garlic powder, chili powder, cumin, and cayenne pepper.
- In a Ziploc bag, add olive oil and lime juice, chicken and veggies. Shake to coat the chicken.
- Sprinkle in spice mixture to Ziploc bag and shake well to evenly disperse seasonings.
- On a lightly greased large sheet pan, spread out chicken and veggies. Season generously with salt and pepper.
- Bake for 15-20 minutes until chicken is cooked through.
- Remove chicken from pan to rest and return peppers and onions to the oven and BROIL for 3-5 minutes until the edges of the veggies start to char slightly.
- While veggies are broiling, drizzle fresh lime juice over chicken then thinly slice into strips.
- Assemble fajitas with chicken, peppers, onions. Serve with desired toppings.
Notes
I have tried cooking this recipe with the chicken breasts pre-sliced (as pictured) and unsliced. The unsliced chicken is much more tender and holds the juice better so I recommend not slicing your chicken until the end.
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