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Flavor-Packed Sheet Pan Fajitas

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An easy weeknight dinner featuring juicy chicken and crisp veggies roasted together on one pan with bold, smoky fajita spices. Ready in under 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs chicken breasts or thighs, sliced into 1/2-inch strips
  • 3 medium bell peppers (red, yellow, green), sliced
  • 1 large yellow or white onion, sliced into wedges
  • 2–3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Optional pinch of cayenne pepper
  • Juice of 1 lime
  • A handful of chopped cilantro
  • 8–10 flour or corn tortillas, warmed
  • Optional toppings: sour cream, shredded cheese, sliced avocado, salsa

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Slice chicken breasts or thighs into 1/2-inch strips. Core and slice bell peppers into similar-sized strips. Peel and slice onion into thin wedges.
  3. In a large mixing bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper if using.
  4. Add sliced chicken, peppers, and onions to the bowl. Drizzle with olive oil and squeeze in lime juice. Toss everything until well coated with the seasoning mixture.
  5. Spread chicken and veggies in a single layer on a lined rimmed baking sheet. Avoid overcrowding.
  6. Roast in the oven for 18-22 minutes, turning halfway through. Chicken should reach 165°F (74°C) and be browned on edges; peppers and onions tender but with some bite.
  7. Remove from oven, sprinkle chopped cilantro over fajitas, and gently toss to combine. Adjust salt or lime juice if needed.
  8. Warm tortillas by wrapping in foil and placing in oven for last 5 minutes or heating individually on a dry skillet.
  9. Serve chicken and veggies on warm tortillas with desired toppings.

Notes

Use firm, fresh bell peppers and slice chicken strips about 1/2 inch thick for best texture. Marinate chicken and veggies for at least 10 minutes or up to 30 minutes for deeper flavor. Avoid overcrowding the pan to ensure roasting instead of steaming. For smokier flavor, add smoked paprika or chipotle powder. Toss ingredients halfway through roasting for even caramelization. Use corn tortillas for gluten-free option. Protein swaps include steak, shrimp, or tofu with adjusted cooking times.

Nutrition

Keywords: sheet pan fajitas, easy fajitas, chicken fajitas, weeknight dinner, one pan meal, Mexican dinner, quick fajitas

Find it online: https://pokirecipes.com/flavor-packed-sheet-pan-fajitas-recipe-easy-weeknight-dinner-idea/