Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are the perfect weeknight dinner—quick, flavorful, and easy to clean up. This one-pan meal is packed with juicy chicken, vibrant bell peppers, and zesty fajita seasoning, all roasted to perfection.
Servings 4
Calories 320kcal
Cost $12
Equipment
- Large sheet pan
- Mixing bowls
- Tongs
- Knife & cutting board
Ingredients
- 1 lb boneless skinless chicken breasts (sliced into strips)
- 3 bell peppers red, yellow, green, sliced
- 1 red onion sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
- 8 small flour tortillas
- Fresh cilantro for garnish
- Optional toppings: sour cream avocado, shredded cheese, salsa
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- Prepare the chicken and veggies. Slice the chicken, bell peppers, and onion into thin strips.
- Season everything. In a large bowl, toss the chicken and veggies with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Spread evenly. Arrange the seasoned chicken and vegetables in a single layer on the sheet pan.
- Bake for 18-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Broil for 2-3 minutes for a slightly charred, restaurant-style finish.
- Squeeze fresh lime juice over the fajitas and garnish with cilantro.
- Serve with warm tortillas and your favorite toppings.
Notes
- Slice ingredients evenly – This ensures even cooking and prevents some pieces from burning while others remain undercooked.
- Don’t overcrowd the pan – Give the ingredients space to roast instead of steaming.
- Use high heat – Baking at 400°F helps caramelize the veggies and lock in the flavors.
- Customize the spice level – Add cayenne pepper for heat or swap in smoked chipotle for extra depth.