Save A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions, all roasted together on one pan for minimal cleanup and maximum flavor.
Sheet-pan chicken fajitas became a regular favorite after busy evenings in our home when we needed a quick dinner that everyone loved. The simple toss-and-roast method makes this dish surprisingly fuss-free and flavorful.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Bell peppers: 2 assorted colors, sliced into strips
- Red onion: 1 large, sliced into thin wedges
- Olive oil: 3 tbsp
- Chili powder: 2 tsp
- Ground cumin: 1 tsp
- Smoked paprika: 1 tsp
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Cayenne pepper (optional): ¼ tsp, for heat
- To serve: Warm tortillas (flour or corn), lime wedges, fresh cilantro (chopped), sour cream, salsa, and/or guacamole (optional)
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix seasoning:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
- Toss ingredients:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Arrange on pan:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save All of us gather around the kitchen while the pan sizzles in the oven, and everyone assembles their own fajita wraps just the way they like. It makes weeknight dinners feel like a fun family taco night.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula.
Allergen Information
Contains none in main recipe. If served with flour tortillas or sour cream, contains gluten and dairy respectively. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (without tortillas and toppings): Calories: 260, Total Fat: 11 g, Carbohydrates: 10 g, Protein: 31 g.
Save Sheet-pan chicken fajitas bring bright Mexican-inspired flavors and convenience to your table. Try them for a fast, fresh dinner everyone will ask for again.
Recipe FAQ
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs sliced thinly ensure even cooking and tender results.
- → How can I add more heat?
Include cayenne pepper in the seasoning or serve with spicy salsa for an extra kick.
- → Can I prepare this ahead of time?
Marinate the chicken and vegetables up to 2 hours before roasting to deepen the flavors.
- → What sides complement this dish?
Warm corn or flour tortillas, fresh lime wedges, and toppings like guacamole, sour cream, or cilantro enhance the meal.
- → Are there alternatives to chicken?
Sliced beef, shrimp, or portobello mushrooms make excellent substitutes for varied textures and tastes.