Print

Easy Sheet Pan Chicken Fajitas: Perfect 30-Min Dinner

easy sheet pan chicken fajitas - featured image
Print Recipe

A quick and flavorful weeknight dinner featuring tender chicken strips and caramelized bell peppers roasted on a single sheet pan. Ready in 30 minutes with minimal cleanup, these fajitas are kid-approved and perfect for busy families.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 3 bell peppers (mix of red, yellow, orange), sliced into strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • Corn or flour tortillas, warmed
  • Toppings: sour cream, salsa, shredded cheese, avocado, fresh cilantro (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
  2. Slice chicken breasts into thin strips, about ½-inch thick, keeping them uniform for even cooking.
  3. Slice bell peppers into ¼-inch wide strips and red onion into thin wedges.
  4. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
  5. In a large bowl, combine chicken strips, peppers, and onions. Drizzle with olive oil and lime juice. Sprinkle seasoning mixture over everything and toss until evenly coated.
  6. Spread the mixture in a single layer on the prepared sheet pan. Avoid overcrowding to ensure proper roasting.
  7. Roast for 20-25 minutes, stirring halfway through with tongs. Chicken should be cooked through (165°F internal temperature) and vegetables should have charred spots.
  8. Optional: For extra char, broil for 2-3 minutes at the end, watching carefully to prevent burning.
  9. While fajitas rest, warm tortillas in foil in the oven for 5 minutes or directly over a gas flame.
  10. Serve immediately: pile chicken and veggies onto warm tortillas and add desired toppings.

Notes

Pat chicken dry before slicing for better browning. Cut chicken against the grain for tender strips. Use a meat thermometer to ensure chicken reaches 165°F. Let fajitas rest 5 minutes before serving to redistribute juices. For meal prep, store cooked fajitas in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet for best results. Freeze cooked chicken and veggies for up to 3 months.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, 30-minute dinner, weeknight dinner, one-pan meal, chicken fajitas, healthy fajitas

Find it online: https://pokirecipes.com/easy-sheet-pan-chicken-fajitas-perfect-30-min-dinner/