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Sheet Pan Chicken Fajitas

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Fast, colorful, and full of flavor, these sheet pan chicken fajitas are an easy one-pan dinner perfect for weeknights.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 3 bell peppers (mix of red, yellow, green), thinly sliced
  • 1 medium red onion, thinly sliced
  • 23 tablespoons olive oil
  • 2 tablespoons fresh lime juice (plus extra wedges for serving)
  • 2 tablespoons fajita seasoning OR use this blend:
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • Pinch of cayenne (optional, to taste)
  • Warm tortillas (flour or corn)
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: avocado or guacamole, salsa or pico de gallo, sour cream or Greek yogurt, shredded cheese, hot sauce

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easy cleanup.
  2. Slice the chicken, peppers, and onion into thin strips. Pat the chicken dry with paper towels.
  3. In a large bowl, mix olive oil, lime juice, and the fajita seasoning (or spice blend). Add the chicken and toss to coat well.
  4. Add the sliced peppers and onion to the bowl. Toss until everything is evenly coated with oil and spices.
  5. Spread the chicken and vegetables in a single layer on the sheet pan. Do not crowd; use two pans if needed.
  6. Roast for 18–22 minutes at 425°F (220°C), until the chicken is cooked through (165°F/74°C). For a light char, broil for 2–3 minutes at the end.
  7. Squeeze extra lime over the pan, sprinkle with cilantro, and serve hot with warm tortillas and your favorite toppings.

Notes

This recipe is adaptable for different dietary needs, including gluten-free and dairy-free options. It can also be easily scaled up for larger servings.

Nutrition