Pin this 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 when my schedule was hectic and I needed something quick. They turned out so delicious that my family now asks for them every week, and I love how easy it is to get dinner on the table fast!
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 Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix 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.
- Arrange on Sheet 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.
Pin this Sharing these fajitas at our family table brings everyone together, and it's always fun to let everyone build their own with their favorite toppings.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
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
Per serving (without tortillas and toppings): Calories 260, Total Fat 11 g, Carbohydrates 10 g, Protein 31 g
Pin this This is the quickest way to enjoy all the flavors of fajitas in one simple meal. You'll love the easy cleanup and crowd-pleasing results!
Frequently Asked Recipe Questions
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs sliced thinly ensure even cooking and tender bites.
- → Can I use different vegetables?
Yes, swapping bell peppers with zucchini or mushrooms provides delicious variations.
- → How do I add extra heat?
Incorporate cayenne pepper or fresh jalapeños into the seasoning mix for more spice.
- → What's the best way to marinate?
Mix olive oil with spices and toss chicken strips for up to 2 hours to enhance flavor before roasting.
- → How should leftovers be stored?
Keep cooled leftovers in an airtight container refrigerated for up to 3 days, reheating thoroughly before serving.