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Easy Sheet Pan Chicken Fajitas

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These easy sheet pan chicken fajitas are a quick, flavorful family dinner featuring juicy chicken strips, colorful bell peppers, and warm spices, all roasted together for a fuss-free meal. Perfect for busy weeknights, potlucks, or gatherings, this recipe delivers nostalgic comfort and vibrant Tex-Mex flavor in under 35 minutes.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons olive oil (or avocado oil)
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
  • Juice of 1 lime (about 2 tablespoons)
  • 1 large red bell pepper, sliced into strips
  • 1 large yellow bell pepper, sliced into strips
  • 1 large green bell pepper, sliced into strips
  • 1 medium red onion, sliced thin
  • Optional: 1 jalapeño, seeded and sliced
  • Optional: Fresh cilantro, chopped (for serving)
  • Optional: Lime wedges (for serving)
  • 8 small flour tortillas (or corn tortillas for gluten-free)
  • Optional toppings: sour cream, guacamole, shredded cheese, salsa

Instructions

  1. Preheat oven to 425°F (220°C) and let it heat for 10 minutes.
  2. Pat chicken breasts dry and slice into thin strips, about ½ inch wide.
  3. Core and seed bell peppers; slice into ½ inch strips. Peel and thinly slice the red onion. Slice jalapeño if using.
  4. In a large mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Stir well.
  5. Add chicken strips to the bowl and toss to coat. Add sliced peppers and onion, mixing until everything is evenly coated.
  6. Spread chicken and veggies in a single, even layer on a large rimmed sheet pan. Use two pans if needed to avoid overcrowding.
  7. Roast in the preheated oven for 18-22 minutes, stirring halfway through, until chicken is cooked through (165°F internal temp) and veggies are tender with caramelized edges.
  8. During the last 5 minutes, wrap tortillas in foil and warm in the oven, or toast in a dry skillet.
  9. Remove sheet pan from oven. Squeeze extra lime juice over fajitas and sprinkle with chopped cilantro if desired.
  10. Serve hot with tortillas and your favorite toppings: sour cream, guacamole, salsa, shredded cheese.

Notes

For extra color, broil chicken strips for 2 minutes at the end. If veggies start to burn, turn the pan or lower the rack. Serve immediately for best texture. For gluten-free, use corn tortillas or lettuce wraps. For dairy-free, skip sour cream and cheese. You can prep chicken and veggies up to 24 hours ahead. Leftovers keep well in the fridge for 3 days or freeze for up to 2 months. Reheat on a sheet pan in the oven for best results.

Nutrition

Keywords: sheet pan chicken fajitas, easy chicken fajitas, family dinner, Tex-Mex, weeknight meal, oven roasted fajitas, gluten-free option, healthy chicken recipe, quick dinner, meal prep

Find it online: https://yumyep.com/easy-sheet-pan-chicken-fajitas-recipe-for-quick-family-dinner/