Easy Baked Chicken Fajitas
- Enjoy restaurant-quality chicken fajitas with minimal effort using this simple sheet pan method.
- Juicy chicken strips with colorful bell peppers and onions, perfectly seasoned and roasted to caramelized perfection.
- A versatile weeknight dinner that’s ready in under 30 minutes.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired
Ingredients
Scale
- 1 1/2 pounds chicken breast, sliced into 1/2-inch strips
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning (store-bought or homemade)
- 1 red bell pepper, sliced into 1/4-inch strips
- 1 green bell pepper, sliced into 1/4-inch strips
- 1 large yellow onion, sliced into thin half-moons
- 1 medium lime, juiced (about 2 tablespoons)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8–10 small flour tortillas (6-inch)
- 1/4 cup fresh cilantro, chopped
- Optional toppings:
- 1 avocado, sliced or diced
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1/2 cup sour cream
- 1 cup pico de gallo or salsa
- Extra lime wedges for serving
Instructions
- Preheat oven to 400°F (205°C) and line a large rimmed baking sheet with parchment paper or foil.
- In a large bowl, combine olive oil, lime juice, fajita seasoning, salt, and pepper.
- Add chicken strips, bell peppers, and onions to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Spread the chicken and vegetable mixture onto the prepared baking sheet in a single layer, ensuring minimal overlapping.
- Bake for 20-25 minutes, stirring halfway through cooking time, until chicken reaches 165°F internally and vegetables are tender with slightly charred edges.
- While the fajita mixture is in its final minutes of cooking, warm the tortillas according to package directions.
- Remove the sheet pan from oven and let the fajita mixture rest for 5 minutes.
- Serve the chicken and vegetable mixture with warm tortillas, chopped cilantro, and your choice of toppings.
Notes
- For the best caramelization, make sure not to overcrowd your baking sheet. Use two pans if needed.
- To make homemade fajita seasoning, combine 1 tsp chili powder, 1 tsp cumin, 1/2 tsp each of garlic powder, onion powder, and paprika, 1/4 tsp oregano, and a pinch of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving (about 2 fajitas)
- Calories: 385
- Sugar: 6
- Sodium: 620
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 28
- Cholesterol: 85
Keywords: baked chicken fajitas, chicken fajitas, easy chicken dinner, mexican-inspired, weeknight meals, sheet pan fajitas