Sheet Pan Chicken Fajitas (Quick Weeknight Dinner)
Colorful sheet pan chicken fajitas with roasted bell peppers and onions. A bold, quick weeknight dinner ready in about 30 minutes with minimal cleanup and big Tex-Mex flavor.
Equipment
- Large Sheet Pan
- Parchment Paper
- Large mixing bowl
- Tongs
- Sharp knife
- Cutting board
- Instant-read thermometer
Ingredients
For the Chicken
- 1 1/2 lb boneless, skinless chicken breasts sliced into 1/2-inch strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 lime juice of half
For the Vegetables
- 3 bell peppers mixed colors, sliced
- 1 large red onion sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving
- flour or corn tortillas warmed
- fresh lime wedges
- chopped cilantro
- sour cream or Greek yogurt
- sliced avocado
- shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Slice chicken into even 1/2-inch strips for uniform cooking.
- In a bowl, mix olive oil, chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper. Toss chicken thoroughly until coated. Add lime juice and toss again.
- Toss sliced peppers and onion with olive oil, salt, and pepper in a separate bowl.
- Spread chicken on one side of the sheet pan and vegetables on the other in a single layer.
- Roast for 18–22 minutes, stirring vegetables and flipping chicken halfway through.
- Chicken is done when it reaches 165°F internally and vegetables are tender with slight char.
- Optional: Broil for 2–3 minutes for deeper color. Rest 5 minutes before serving.
Notes
Avoid overcrowding the pan to prevent steaming. For extra char, broil briefly at the end. Leftovers store up to 4 days in the refrigerator and reheat well in a skillet.