Description
This sheet pan chicken fajitas recipe is a weeknight superhero—ready in 30 minutes with minimal cleanup. Toss chicken and peppers with spices, roast on one pan, and serve with warm tortillas for a flavorful, crowd-pleasing dinner.
Ingredients
Scale
- 1.5 lbs (680g) chicken breasts or thighs, sliced into thin strips
- 3 large bell peppers (mixed colors), sliced into ½-inch strips
- 1 large red onion, sliced into thin wedges
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (16g) chili powder
- 1 tablespoon (7g) ground cumin
- 1 teaspoon (3g) smoked paprika
- 1 teaspoon (3g) garlic powder
- 1 teaspoon (2g) dried oregano
- 1 teaspoon (6g) salt
- ½ teaspoon (2g) black pepper
- 8–10 small flour or corn tortillas, warmed
- Optional toppings: sour cream or Greek yogurt, fresh salsa, guacamole or sliced avocado, shredded cheese, fresh cilantro, lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- Slice the chicken into thin strips, about ½ inch thick. Pat dry with paper towels.
- Slice the bell peppers into ½-inch strips and the red onion into thin wedges.
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, dried oregano, salt, and pepper.
- Place the chicken strips in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with about two-thirds of the seasoning mix. Toss well to coat.
- In a separate bowl, toss the peppers and onions with the remaining 1 tablespoon of olive oil and the rest of the seasoning.
- Spread the seasoned vegetables in an even layer on the prepared sheet pan. Nestle the chicken strips among the vegetables.
- Roast for 18-22 minutes, stirring once after 15 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender with slightly charred edges.
- Optional: Switch the oven to broil for the last 1-2 minutes to get charred spots. Watch carefully.
- Remove the pan from the oven and let it rest for 3-5 minutes. Warm the tortillas while the fajitas rest.
- Spoon the chicken and pepper mixture into warm tortillas. Top with desired toppings and serve.
Notes
For best results, slice chicken and vegetables into uniform strips. Don’t overcrowd the pan—use two pans if needed. Pat chicken dry for better browning. Let the fajitas rest before serving to keep the chicken juicy. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about ⅙ o
- Calories: 285
- Sugar: 6
- Sodium: 680
- Fat: 13
- Saturated Fat: 2.5
- Carbohydrates: 12
- Fiber: 4
- Protein: 32
Keywords: sheet pan chicken fajitas, easy weeknight dinner, 30 minute meal, chicken fajitas, one pan dinner, healthy fajitas