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 first made these sheet-pan chicken fajitas on a busy weeknight and was amazed at how little mess there was to clean up. Now, it is my go-to recipe when we want something tasty but do not want to spend too much time cooking.
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
- Prep the Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Make the 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.
- Coat Chicken & Veggies:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Arrange on Sheet:
- 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 This recipe is a hit with my family, especially on taco night. Everyone loves that they can build their own fajitas just the way they like them.
Required Tools
Large mixing bowl, chef's knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
Main recipe contains no common allergens. Flour tortillas or sour cream add gluten and dairy, so check labels for hidden allergens.
Nutritional Information
Per serving (without tortillas and toppings): 260 calories, 11 g total fat, 10 g carbohydrates, 31 g protein
Save Enjoy these sheet-pan chicken fajitas with your favorite toppings and sides. Quick, easy, and always satisfying!
Recipe Help
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great, offering extra juiciness and flavor when roasted.
- → How do I make the dish spicier?
Increase the cayenne pepper or add finely chopped fresh chili peppers to the seasoning mixture for more heat.
- → What’s the best way to store leftovers?
Store the cooked chicken and vegetables in an airtight container in the fridge for up to three days. Reheat thoroughly before serving.
- → Can I prepare this ahead of time?
Marinate the chicken and vegetables for up to two hours before roasting to deepen the flavors and save time on cooking day.
- → What side dishes complement this meal?
Consider pairing with corn tortillas, fresh lime wedges, chopped cilantro, or a light salsa to enhance the dish’s bright flavors.
- → Is this dish suitable for gluten-free diets?
Yes, when served with corn tortillas and without flour-based toppings, this dish is naturally gluten-free.