Sheet-Pan Chicken Fajitas
Published: Friday, September 11, 2026
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
½ tsp. garlic powder
2 lbs. boneless, skinless chicken breast, cut into strips
3 yellow, orange and red bell peppers, seeds removed and sliced thin
1 large yellow onion, halved and sliced thin
3 Tbsp. olive oil
9 flour tortillas, warmed
Shredded Monterey Jack
Lime wedges
Sour cream
Guacamole
Salsa
Preheat oven to 425°. In a small bowl, mix together the chili powder, cumin, salt and garlic powder. Line a baking sheet with parchment paper and place the chicken, bell peppers and onion in a single, flat layer. Coat with olive oil and sprinkle spice mixture evenly over top. Bake 25 minutes, or until the chicken is cooked through.
Serve with warm tortillas, shredded Monterey Jack, lime wedges, sour cream, guacamole and salsa. —2 servings.
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