With just six simple ingredients, these sheet pan chicken fajitas come together quickly, making it an easy, no-fuss option for busy weeknights. Â
Active time: 15 minutes | Total time: 30 minutes
Sheet Pan Chicken Fajitas
Ingredients
- 1 lb (454g) boneless, skinless chicken breast, sliced into thin strips
- 2 bell peppers, sliced into thin strips
- 1 large onion, sliced into thin strips
- 1 tbsp fajita seasoning
- 1 tbsp olive oil
- 4 whole-wheat tortillas
Directions
Preheat the oven to 400°F (232°C). In a large bowl, toss the chicken, bell peppers, and onion with the fajita seasoning and olive oil until evenly coated. Spread the mixture in a single layer on a rimmed baking sheet.
Bake for about 15 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer and the vegetables are tender.
Switch the oven to broil and cook for 2–3 minutes, until the chicken and vegetables are lightly charred at the edges.
Meanwhile, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Serve immediately, topped with the fajita mixture.
Serves: 4 | Serving Size: 1/4 recipe
Nutrition (per serving): Calories: 334; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 83mg; Sodium: 406mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 6g; Protein: 30g
Nutrition Bonus: Calcium: 11%; Iron: 11%; Potassium: 569mg; Vitamin A: 18%; Vitamin C: 148%
Originally published November 2017; Updated date May 2026
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