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Easy Sheet Pan Chicken Fajitas Ready in 30 Minutes

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Quick and easy sheet pan chicken fajitas with juicy chicken, charred bell peppers, and onions, all roasted on a single pan. Perfect for busy weeknights or last-minute gatherings, ready in just 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds (about 680g) chicken breasts or thighs, sliced into thin strips
  • 3 medium bell peppers (any color), sliced into 1/2-inch strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional toppings: warm tortillas (flour or corn), sour cream, guacamole, salsa, shredded cheese, fresh cilantro, extra lime wedges

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
  2. Slice the chicken into thin strips, about 1/2-inch thick. For easier slicing, partially freeze chicken breasts for 15 minutes first.
  3. Remove stems and seeds from bell peppers, then slice into 1/2-inch strips. Cut the red onion in half through the root, peel, and slice into thin wedges. Separate the onion layers with your fingers.
  4. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Stir with a fork to break up any clumps.
  5. In a large mixing bowl, combine sliced chicken, bell peppers, and onions. Drizzle with olive oil and lime juice, then sprinkle the seasoning mixture over everything. Use your hands or tongs to toss until every piece is evenly coated.
  6. Spread the mixture onto the prepared sheet pan in a single, even layer. Avoid overcrowding—use two pans if necessary.
  7. Roast for 15 minutes. Remove the pan from the oven and use tongs to flip the chicken and vegetables.
  8. Roast for another 10-12 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables have charred spots. For extra char, broil for 1-2 minutes at the end, watching carefully.
  9. Let the pan rest on the counter for 2-3 minutes before serving to allow juices to redistribute.
  10. While the fajitas rest, warm tortillas by wrapping in a damp paper towel and microwaving for 30 seconds, or heating directly on a gas burner for a few seconds per side.

Notes

For best results, avoid overcrowding the pan to ensure proper roasting instead of steaming. Slice all ingredients uniformly for even cooking. Use your hands to mix for better coating. If chicken is done but vegetables are still crunchy, remove chicken and continue roasting vegetables. For extra flavor, marinate chicken for 30 minutes before cooking. Leftover filling keeps in the refrigerator for up to 4 days and freezes for up to 3 months.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, 30 minute dinner, weeknight dinner, chicken fajitas, sheet pan dinner, Mexican recipe

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