Go Back

Sheet Pan Chicken Fajitas

Author: Anita's Table Talk


  • 1 pound chicken breasts sliced thin
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 2 medium onions peeled, halved and cut into slices
  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne or chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • flour tortillas


  • PREHEAT oven to 400 degrees.
  • PLACE chicken and sliced vegetables on a parchment- (or foil) lined rimmed half sheet pan.
  • In a small bowl, COMBINE olive oil, cumin, chili powder, garlic powder, cayenne, salt and pepper.
  • TOSS to coat chicken and vegetables evenly with the oil mixture.
  • SPREAD out evenly on the pan.
  • BAKE for 25-30 minutes until chicken is cooked through and vegetables are tender.
  • SERVE with flour tortillas, shredded cheese, salsa, guacamole and/or sour cream.