Sheet Pan Chicken Fajitas
Sheet pan chicken fajitas are quick and easy, with seasoned chicken strips, colorful bell peppers, and onions roasted together on one pan.
Servings: 6 Servings
Ingredients
- 3 chicken breasts, boneless skinless
- 1 large onion, cut into strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 tablespoon olive oil
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- Optional: flour tortillas, fajitas size
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray with non-stick cooking spray and set aside.
- Slice the chicken breasts in half lengthwise, then cut them into 3-inches long strips, ¼ - ½-inch thick.
- Place the chicken strips, sliced onions, and sliced bell peppers in a large bowl.
- Sprinkle all of the seasons into the bowl. Stir to combine.
- Add the olive oil into the bowl and stir.
- Spread chicken mixture onto the prepared baking sheet and spread out in an even layer.
- Place in the oven and bake for 40-45 minutes or until the chicken is fully cooked and the vegetables are tender.
- Serve with flour tortillas and your favorite fajita toppings.
Notes
Tips
- Keeping the chicken and peppers close in size helps everything cook evenly.
- Spread the mixture into a single layer so the vegetables roast instead of steam.
- Lining the sheet pan with foil makes cleanup so much easier.