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Sheetpan of cooked fajitas with slices of seasoned chicken, sliced onions and red and orange bell peppers with a stack of flour tortillas on top. Bowls of shredded cheddar cheese, sour cream and avocado on the side.

Orange Juice Chicken Fajitas

Summer dinners don’t get easier than this! Toss everything on one baking sheet and dinner is ready in 25 minutes.

  • Total Time: 35 min
  • Yield: 6 1x


  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 onion, cut into wedges
  • 2 tablespoons olive oil
  • 2 tablespoons Florida’s Natural® No-Pulp Orange Juice
  • 6 (8-inch) flour or corn tortillas OR white rice
  • Your favorite toppings (like black beans, avocado, shredded cheese or sour cream)


  1. Preheat oven to 350° F. 
  2. Spray a baking sheet with nonstick spray.
  3. Place chicken, bell peppers and onion in a single layer onto the prepared baking sheet.
  4. Drizzle with olive oil and orange juice. 
  5. Sprinkle with pre-measured chili powder, cumin, paprika and salt.
  6. Bake for 25 minutes, or until the chicken is completely cooked through (when internal temperature is 165° F).
  7. Serve with tortillas or over rice.
  8. Add your favorite toppings, like black beans, avocado, shredded cheese, sour cream.
  • Author: Anna Luther
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: dinner
  • Method: sheetpan
  • Cuisine: American