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Easy Sheet Pan Chicken Fajitas Recipe for Busy Weeknight Dinners

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A quick and easy sheet pan chicken fajitas recipe perfect for busy weeknights, featuring juicy chicken strips, colorful bell peppers, and smoky fajita seasoning all roasted together for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 3 medium bell peppers (red, yellow, and green), sliced
  • 1 large yellow onion, sliced into thin strips
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Juice of 1 lime
  • A handful of fresh cilantro, chopped (optional for garnish)
  • 8 small flour or corn tortillas, warmed for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice chicken breasts into thin strips about 1/2 inch wide. Slice bell peppers and onion into similar thin strips.
  3. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using.
  4. In a large mixing bowl, drizzle olive oil over the chicken, peppers, and onions. Sprinkle the seasoning mix evenly and toss until well coated.
  5. Spread the chicken and veggies in a single layer on a rimmed baking sheet, avoiding overcrowding.
  6. Roast in the oven for 20-25 minutes, stirring or flipping once halfway through, until chicken reaches 165°F (74°C) and veggies are tender with crisp edges.
  7. Remove from oven and squeeze lime juice over the fajitas. Sprinkle chopped cilantro on top if desired.
  8. Warm tortillas in a dry skillet or wrapped in foil in the oven for a few minutes.
  9. Serve the chicken and veggies piled onto warm tortillas with your favorite toppings like sour cream, guacamole, or shredded cheese.

Notes

Cut chicken and vegetables into uniform strips for even cooking. Avoid overcrowding the pan to get caramelization instead of steaming. Use a meat thermometer to ensure chicken is cooked through. Warm tortillas while fajitas roast. Lime juice added after cooking brightens the dish. For gluten-free, use corn tortillas. Chicken thighs can be substituted for juicier meat. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: sheet pan chicken fajitas, easy chicken fajitas, weeknight dinner, one pan meal, quick fajitas, chicken recipe, Mexican dinner

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