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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

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Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Karen Kelly


  • 1 pound thin skinless chicken breasts cut into ½ inch strips
  • 1 yellow pepper cut into strips
  • 1 red pepper cut into strips
  • 1 onion sliced thin
  • 2 cloves garlic chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon coarse salt
  • ½ teaspoon pepper
  • cilantro optional
  • flour or corn tortillas


  • Preheat oven to 400°.
  • In a mixing bowl toss together the chicken strips, peppers, onions, and all seasonings until all chicken and peppers are well coated.
  • Pour onto a sheet pan and spread out in an even layer.
  • Place in a preheated oven and cook for about 20-30 minutes, stirring at least once.
  • If you prefer a little browning on your peppers, place on low broil for a minute or two after they are finished cooking.
  • Warm tortillas in the microwave or in the oven wrapped in foil.
  • Serve immediately in warm tortillas with any topping you like.
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