These colorful Sheet Pan Chicken Fajitas are an easy, protein-packed dinner made with tender seasoned chicken, bell peppers, and onions—all roasted together on one pan for quick preparation and minimal cleanup. Serve in warm corn tortillas with your favorite fajita toppings for a simple, satisfying meal the whole family will enjoy.

Ingredients

1 pound boneless skinless chicken breasts, sliced into thin strips
½ yellow onion thinly sliced
½ orange bell pepper thinly sliced
½ red bell pepper thinly sliced
½ green bell pepper thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 tablespoons fajita seasoning
¼ teaspoon sea salt or to taste
¼ teaspoon black pepper or to taste
8 small corn tortillas warmed

Instructions

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
Place the sliced chicken, bell peppers, and onion on the prepared baking sheet.
In a small bowl, stir together the olive oil, fajita seasoning, salt, and black pepper.
Pour the seasoning mixture over the chicken and vegetables. Toss until everything is evenly coated, then spread into a single layer.
Bake for 20–25 minutes, tossing halfway through, until the vegetables are tender and the chicken is cooked through to an internal temperature of 165°F.
Divide the chicken and vegetables among the warm corn tortillas and serve immediately.

Notes

Nutrition Facts Per serving, including two corn tortillas:

Calories: 348
Protein: 28 g
Carbohydrates: 35 g
Fat: 9 g
Fiber: 4 g
Sugar: 3 g
Sodium: 508 mg

Notes

Top with fresh cilantro, salsa, avocado, guacamole, or a squeeze of fresh lime, if desired. For a lower-carbohydrate option, serve the chicken and vegetables over greens or cauliflower rice instead of tortillas.