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Sheet Pan Fajitas

Making fajitas is way easier than it seems! With some colorful peppers and well seasoned chicken, it tastes so good wrapped up in a tortilla with some sour cream and spinach.


  • 3 bell peppers

  • 1 medium onion

  • 1/4 cup olive oil, divided

  • 2 medium or 3 small chicken breasts

  • 2 tsp chili powder

  • 1 1/2 tsp cumin

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1/2 tsp ground black pepper

  • 1/2 tsp paprika

  • 1/8 tsp cayenne pepper

Topping options:

  • Sour cream or plain greek yogurt

  • Tortillas

  • Rice

  • Spinach

  • Grape tomatoes


  1. Preheat the oven to 400 degrees F and line a baking sheet with foil.

  2. Remove the seeds and stem of the bell peppers. Thinly slice the bell peppers and onions into strips and place on the pan.

  3. Drizzle 2 Tbsp of oil on top and mix to coat. Place in the oven to bake for 10 minutes while you prepare the chicken.

  4. Slice the chicken into 1/4 inch thick strips and place in a large bowl with all of the remaining ingredients (all the spices and the last 2 Tbsp of oil). Use tongs or your hands to mix it all together.

  5. When the bell peppers have gone 10 minutes, pull out the pan and spread out the seasoned chicken strips on top of the bell peppers.

  6. Put the pan back in the oven and bake for 15-20 minutes until the chicken is fully cooked.

  7. Serve the fajitas with your toppings of choice. I either do it in a tortilla with sour cream or on spinach with grape tomatoes and ranch dressing.


  • Bell peppers: I usually do 1 green, 1 red, and 1 orange bell peppers but you can mix and match.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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