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Sheet pan chicken fajitas

  • Author: sarahpflugradt
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x



1 pound boneless, skinless chicken breasts

1 medium red bell pepper, sliced into thin strips

1 medium green bell pepper, sliced into thin strips

1 medium yellow bell pepper, sliced into thin strips

1 medium red onion, sliced thin

3 tablespoons extra virgin olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon paprika

1/4 teaspoon black pepper

To assemble fajitas (choose some or all): 

8 flour tortillas

sliced radishes

shredded lettuce

shredded cheese

sliced green onions

sliced avocado

sour cream


Preheat oven to 375°F and line a baking sheet with foil or parchment paper. 

Place chicken breasts on one side of the baking sheet and the sliced peppers and onions on the other side. 

Drizzle with olive oil and then sprinkle the salt, pepper, and spices over the chicken and vegetables. 

Roast in the oven for 40 minutes. 

Let the chicken rest for 5 minutes before slicing and then assemble the fajitas. 


Nutritional information is based on 2 tortillas chicken and vegetables. Toppings are not included in nutrition information.