Sheet Pan Chicken Fajitas

This colorful, super flavorful, and easy sheet pan chicken fajitas recipe has minimal prep and satisfies even the pickiest eaters! There's no messy frying involved.

📝 Ingredients

• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper (or to taste)
• 4 chicken breasts (boneless skinless)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 medium onion (sliced)
• 3 tablespoons olive oil
• For serving: tortillas, lime wedges, sour cream, guacamole, etc. (optional, to taste)

👨‍🍳 Instructions

1. 1Preheat your oven to 450F and move the rack to the top third of the oven.
2. 2Line a baking sheet with foil. I use a baker's half sheet, but a full-size sheet will work too if you want everything spread out a bit more for better browning.
3. 3Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, and salt & pepper to a small bowl and mix together.
4. 4Place the chicken breasts and veggies onto the baking sheet and drizzle the olive oil over top. Toss until everything is nicely coated in the oil, and then sprinkle the spice mixture on top and use your hands to rub the spice mixture all over both sides of the chicken and the veggies.
5. 5Bake, uncovered, for 20-25 minutes (25 minutes for larger pieces of chicken) or until the chicken breasts are cooked (165F) and the veggies are tender.
6. 6Let the chicken rest for 5 minutes before cutting it into strips, and then serve as desired.