small image of fajita chicken on a plate for recipe card

Sheet Pan Chicken Fajitas

Quick and easy, these just-spicy-enough chicken fajitas are perfect with cauliflower rice and a heap of vegetables! So simple and just one sheet pan to wash!
Servings 6 servings
Calories 222kcal
Author Marye


  • 2 pounds chicken breast
  • 1 green Bell pepper
  • 1 yellow Bell peppers
  • 1 red Bell peppers
  • 1 jalapeno or poblano pepper
  • 1 onion
  • 1 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon smoked paprika more to taste
  • Cooking spray


  • Preheat the oven to 375F.
  • Spray a sheet pan (make sure it has a little side to it - there will be juices) with cooking spray.
  • Slice peppers into strips.
  • Rub chicken with the olive oil.
  • Mix the herbs together and gently rub into chicken.
  • Let stand for 15 minutes.
  • Place the vegetables on the baking sheet.
  • Cover with the chicken.
  • Bake for 20 minutes, or until a digital thermometer registers 160F.
  • Let stand for 5 minutes.
  • Enjoy topped with guac, sour cream, grated cheese, or whatever you like.