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.
I remember the first time I made these sheet-pan chicken fajitas: everyone gathered around the table, excited by the colorful pan and the sizzling aroma that filled the kitchen. It quickly became our go-to for busy nights when we wanted something wholesome yet quick.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors), sliced into strips; 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional, 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). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Make Marinade:
- 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.
- Layer 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 the chicken is cooked through and the 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 Whenever we make these chicken fajitas, the family loves to gather and make their own wraps, adding their favorite toppings. It's the kind of meal that invites everyone to get involved and enjoy together.
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 serving with flour tortillas or sour cream, contains gluten and dairy respectively. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 260; Total Fat: 11 g; Carbohydrates: 10 g; Protein: 31 g (per serving, without tortillas and toppings)
Save This sheet-pan chicken fajitas recipe makes dinnertime a breeze. With bold flavors and minimal fuss, it's sure to satisfy any night of the week.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced into thin strips work well for even cooking and flavor absorption.
- → Can I prepare the chicken and vegetables in advance?
Yes, marinate the chicken for up to 2 hours before roasting for enhanced flavor and toss vegetables just before cooking.
- → How should I serve the dish?
Serve the roasted chicken and peppers with warm tortillas, fresh lime wedges, cilantro, and optional toppings like sour cream or salsa.
- → Can I substitute the chicken with other proteins?
Sliced beef, shrimp, or portobello mushrooms make great alternatives to chicken for variety.
- → What spices provide the signature flavor?
A blend of chili powder, ground cumin, smoked paprika, garlic and onion powders, plus a touch of cayenne pepper creates a smoky, mildly spicy profile.