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Sheet-Pan Greek Veggie & Chicken Fajitas

These Sheet-Pan Greek Veggie & Chicken Fajitas are vibrant, flavorful, and super easy! Juicy chicken and colorful peppers roasted with zesty Mediterranean spices for a perfect weeknight meal.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken, Easy, Healthy, Quick, Sheet Pan, Vegetables
Servings: 4 servings

Ingredients

  • 1 lb chicken breast sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 medium onion sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • whole wheat tortillas for serving
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions

  • Preheat your oven to 425°F (220°C). Slice the chicken breast into thin strips about 1/2 inch wide. Slice the red, yellow, and green bell peppers into similar thin strips. Peel and slice the medium onion into thin half-moons.
  • In a large mixing bowl, combine the sliced chicken, bell peppers, and onion. Drizzle 3 tablespoons of olive oil over everything, then sprinkle on 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Toss everything until well coated and evenly seasoned.
  • Spread the chicken and vegetable mixture out on a rimmed baking sheet in a single even layer. Avoid overcrowding so the ingredients roast rather than steam.
  • Place the sheet pan in the preheated oven and roast for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with edges starting to caramelize. Halfway through, use tongs to toss the mixture gently for even cooking.
  • Warm the whole wheat tortillas in the oven or on a skillet. Spoon the roasted chicken and veggies onto each tortilla, garnish with fresh cilantro, and finish with a squeeze of lime juice for that bright, zesty finish.

Equipment

  • Sheet Pan
  • Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Tongs or spatula
  • Oven

Notes

  • Don’t overcrowd the sheet pan to avoid steaming the chicken and vegetables.
  • Slice chicken and vegetables uniformly for even cooking and tender texture.
  • Try swapping chicken breast for skinless thighs for juicier results.
  • Add extra veggies like zucchini or mushrooms for more fiber and flavor.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.