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.
The first time I made these sheet-pan chicken fajitas, I was amazed at how quickly dinner came together and how little mess there was afterward. Now, they are my go-to when I need something colorful, satisfying, and fast for busy nights.
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 & Pan:
- 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.
- Coat Chicken & Veggies:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Arrange & Roast:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 18–20 minutes, tossing halfway, until chicken is cooked through and 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 Mondays are our family fajita night, and everyone gets to build their own fajita just how they like it. Kids love piling on peppers, and the whole meal takes less than an hour from fridge to table!
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula.
Allergen Information
Contains 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.
Save Enjoy these sheet-pan chicken fajitas for any busy night and customize with your favorite toppings for the perfect dinner. Flavorful, simple, and sure to become a staple recipe!
Recipe FAQ
- → What is the best chicken cut for this dish?
Boneless, skinless chicken breasts or thighs work well as they cook evenly and absorb the flavorful spices.
- → Can I prepare this dish ahead of time?
Yes, marinate the chicken and vegetables up to 2 hours in advance, then roast when ready for easy meal prep.
- → What vegetables complement this dish?
Colorful bell peppers and red onions add sweetness and texture, enhancing the smoky seasoning mix.
- → How can I vary the protein if desired?
Try substituting sliced beef, shrimp, or mushrooms to tailor the dish to your preferences.
- → What toppings enhance the flavor?
Lime wedges, cilantro, sour cream, salsa, or guacamole provide fresh and creamy contrasts to the roasted components.