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 fajitas when my family needed a quick and flavorful dinner that didn&t require much cleanup. Everyone enjoyed being able to build their own fajitas at the table.
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.
- Make 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 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.
Save Sharing these fajitas became a fun family moment as everyone made their own combinations, and the sheet-pan made gathering for dinner easier on busy nights.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
Fajita mixture contains no major allergens. Be aware of gluten in flour tortillas and dairy in sour cream if serving as toppings.
Nutritional Information
Per serving, without tortillas and toppings: 260 calories, 11 g total fat, 10 g carbohydrates, 31 g protein
Save These easy sheet-pan fajitas bring bold flavor and simplicity to your dinner routine. Enjoy customizing each bite to your taste!
Common recipe questions
- → What cut of chicken works best?
Boneless, skinless chicken breasts or thighs sliced into thin strips ensure quick, even cooking and tender bites.
- → Can I prepare this dish ahead of time?
Yes, marinate the chicken for up to 2 hours before roasting or store the cooked fajita mixture in the fridge for up to 3 days.
- → What vegetables complement the chicken?
Assorted bell peppers and sliced red onion add color, sweetness, and a crisp texture that balance the seasoned chicken.
- → How do I get a smoky flavor?
Using smoked paprika combined with roasting at high heat creates slightly charred edges and imparts a pleasant smoky taste.
- → What are some good serving suggestions?
Serve with warm corn or flour tortillas, lime wedges, fresh cilantro, and optional toppings like sour cream, salsa, or guacamole.