Quick Sheet Pan Chicken Fajitas for Two
A simple and flavorful sheet pan chicken fajitas recipe perfect for two, ready in under 30 minutes with juicy chicken and charred bell peppers.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 12 ounces boneless, skinless chicken breast, thinly sliced into strips
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 small yellow onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Juice of half a lime
- Small handful fresh cilantro, chopped (optional)
- 4 small flour or corn tortillas, warmed
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the chicken breast into thin strips about 1/2 inch wide.
- Slice the bell peppers and onion into thin strips, similar in size to the chicken.
- In a medium mixing bowl, combine the chicken, bell peppers, and onion. Drizzle with olive oil and sprinkle garlic powder, chili powder, cumin, paprika, salt, and black pepper. Toss until everything is evenly coated.
- Spread the mixture evenly on a rimmed baking sheet in a single layer, avoiding overcrowding.
- Bake in the preheated oven for 20-25 minutes, stirring or flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the peppers are slightly charred but tender.
- Remove from the oven and squeeze fresh lime juice over the top. Sprinkle with chopped cilantro if desired.
- Warm the tortillas in a dry skillet or microwave for about 20 seconds.
- Serve the chicken and veggies inside the warm tortillas. Optional toppings include sliced avocado, sour cream, or shredded cheese.
Notes
Do not overcrowd the pan to avoid steaming the chicken. Slice chicken thinly for even cooking and juiciness. Flip halfway through baking for even browning. Use fresh spices for best flavor. Rest fajitas 5 minutes after baking for juicier bites. Corn tortillas make this recipe gluten-free. Optional toppings like avocado, sour cream, or cheese add extra flavor.
Nutrition
- Serving Size: 1 serving (half the
- Calories: 350400
- Sugar: 5
- Sodium: 700
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
Keywords: chicken fajitas, sheet pan dinner, quick dinner, easy fajitas, Tex-Mex, healthy dinner, weeknight meal