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Easy Flavor-Packed Sheet Pan Chicken Fajitas

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A quick and simple sheet pan chicken fajitas recipe that delivers bold flavor with minimal cleanup, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 3 medium bell peppers (red, yellow, green), sliced into strips
  • 1 large yellow or white onion, sliced thinly
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 lime, juiced
  • A handful of fresh cilantro, chopped (optional)
  • 8 small flour or corn tortillas, warmed or toasted before serving

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Slice the chicken breasts or thighs into thin strips about 1/2-inch wide.
  3. Cut bell peppers and onion into similar-sized strips about 1/2-inch wide.
  4. In a large mixing bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, crushed red pepper flakes (if using), salt, and pepper to make a seasoning paste.
  5. Add the sliced chicken and vegetables to the bowl and toss until evenly coated with the spice blend and oil.
  6. Spread the mixture evenly on a rimmed sheet pan in a single layer with space between pieces.
  7. Roast in the preheated oven for 18-22 minutes, stirring once halfway through, until chicken reaches 165°F and peppers are tender with slight charred edges.
  8. Remove from oven and immediately squeeze fresh lime juice over the fajitas; toss gently to combine.
  9. Warm tortillas in the oven for the last 5 minutes of cooking, wrapped in foil, or toast on a dry skillet for 1-2 minutes per side.
  10. Serve hot, garnished with chopped cilantro and optional toppings like sour cream, avocado slices, or shredded cheese.

Notes

Keep chicken strips and vegetables cut to similar sizes for even cooking. Avoid overcrowding the pan to prevent steaming. Use chicken thighs for juicier results. Adjust oven temperature if veggies burn before chicken is done. Can prep chicken and veggies up to 24 hours ahead. For gluten-free, use almond flour tortillas. For dairy-free, skip cheese or use plant-based alternatives.

Nutrition

Keywords: sheet pan chicken fajitas, easy chicken fajitas, quick dinner, one-pan meal, chicken recipe, Mexican dinner, healthy fajitas

Find it online: https://atomicbite.com/easy-flavor-packed-sheet-pan-chicken-fajitas-recipe-for-quick-dinner/