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Sheet Pan Chicken Fajitas

sheet pan chicken fajitas - featured image

A quick and flavorful weeknight dinner featuring juicy chicken, bell peppers, and onions roasted together on a single sheet pan for minimal cleanup and maximum taste.

Ingredients

Scale
  • 1.5 pounds chicken breasts, thinly sliced
  • 3 medium bell peppers (red, yellow, green), sliced into strips
  • 1 large yellow onion, sliced into thin wedges
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked paprika preferred)
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lime, juiced
  • A handful fresh cilantro, chopped (optional)
  • Flour or corn tortillas, warmed (for serving)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice chicken breasts into thin strips about ½ inch thick. Slice bell peppers and onion into similar-sized strips.
  3. In a large mixing bowl, combine garlic powder, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Add olive oil and lime juice, then whisk to create a marinade.
  4. Add the sliced chicken, bell peppers, and onions to the bowl and toss until everything is well coated with the spice blend.
  5. Spread the chicken and vegetables in a single layer on a prepared rimmed baking sheet. Avoid overcrowding.
  6. Roast in the oven for 20-25 minutes, stirring halfway through, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender with slightly charred edges.
  7. Remove from oven and squeeze additional fresh lime juice over the top. Toss gently to combine.
  8. Serve hot with warmed tortillas and sprinkle chopped fresh cilantro on top.

Notes

For juicier chicken, drizzle olive oil before roasting or marinate chicken for 15-30 minutes ahead. Watch the peppers closely in the last 5 minutes to avoid burning. Adjust spice level by adding cayenne or jalapeños. Use parchment paper or silicone baking mat for easier cleanup.

Nutrition

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