Sheet Pan Chicken Fajitas

Name: Sheet Pan Chicken Fajitas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 0.25 tsp Black Pepper; 1 pinch Cayenne Pepper; 1.5 lb Chicken Tenderloin; 2 tsp Chili Powder; 1 tsp Dried Oregano; 0.25 cup Fresh Cilantro; 0.5 tsp Garlic Powder; 0.5 tsp Ground Cumin; 0.5 whole Lime Juice; 1 whole Onion; 0.5 tsp Onion Powder; 0.5 tsp Salt; 4 cups Sliced Peppers; 0.33 cup Vegetable Oil

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Halal 🕌Kosher ✡️Comfort-Food

Sheet Pan Chicken Fajitas deliver tender, juicy chicken with sweet, caramelized peppers and onions, all coated in a balanced, smoky-spiced seasoning. A quick roast concentrates flavor and keeps everything succulent, finished with fresh cilantro and a squeeze of lime for brightness. Ideal for busy weeknights and perfect for piling into warm tortillas with your favorite toppings.

Prep20 mins
Cook15 mins
Serves8
DifficultyEasy

1

Assemble all the ingredients.
2

In a large resealable plastic bag, mix the oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper. Add the chicken tenders, bell peppers, and onion; seal the bag and shake to coat. Marinate in the refrigerator for 30 minutes to 2 hours.
3

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4

Spread the chicken mixture on the prepared pan.
5

Roast in the preheated oven, stirring halfway through, until the chicken is no longer pink and the bell peppers are softened, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken should register at least 165 degrees F (74 degrees C).
6

Sprinkle the cilantro and pour the lime juice over the chicken mixture; stir to combine. Serve hot with warm tortillas and your favorite fajita toppings.