5-Ingredient Sheet-Pan Fajita Chicken

Fajitas grew from Tex-Mex ranch cooking, where sizzling peppers and onions met seasoned meat. This sheet-pan version keeps it simple with juicy chicken cutlets, colorful bell peppers, and a quick fajita spice blend for an easy weeknight dinner.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 285 cal
• 38g protein
• 11g carbs
• 10g fat
• 3g fiber

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 3 tbsp fajita seasoning blend
• 3 large bell peppers (mixed colors), sliced
• 1 large yellow onion, sliced
• 2 tbsp olive oil

Instructions

1. 1Preheat the oven to 425°F and lightly oil a large sheet pan or line it with foil.
2. 2Pat the chicken breasts dry, then slice each breast horizontally into thinner cutlets so they cook evenly and stay juicy.
3. 3Place the chicken, sliced peppers, and onion on the pan. Drizzle with olive oil and sprinkle the fajita seasoning evenly over everything.
4. 4Use tongs to toss until every piece of chicken and vegetable is coated in the spice blend and oil. Spread into a single layer with the chicken pieces not overlapping.
5. 5Roast for 18–22 minutes, flipping the chicken once halfway, until the chicken reaches 165°F and the peppers and onions are soft with charred edges.
6. 6Remove the pan and let the chicken rest 3 minutes on a cutting board so juices redistribute.
7. 7Slice the chicken against the grain into strips and return it to the pan, tossing with the roasted peppers and onions.
8. 8Serve straight from the sheet pan with optional warm tortillas, lime wedges, or over cauliflower rice for a complete 5-ingredient dinner.