Description
Sheet Pan Chicken Fajitas: Quick and easy one-pan dinner with juicy chicken, colorful peppers, and warm spices. Perfect for busy weeknights!
Ingredients
Scale
- 1.5 pounds (680g) boneless, skinless chicken breasts, sliced into ¼-inch strips
- 3 bell peppers (preferably one red, one yellow, one green), sliced into ¼-inch strips
- 1 large red onion (about 8 oz/225g), sliced into ¼-inch strips
- 3 tablespoons (45ml) olive oil, divided
- 2 tablespoons (30ml) fresh lime juice
- 3 cloves garlic, minced (about 1 tablespoon)
- For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika adds extra depth)
- ½ teaspoon oregano (Mexican oregano if available)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
- For serving:
- 8–10 small flour or corn tortillas (6-inch/15cm diameter)
- Optional toppings: sliced avocado, sour cream, fresh cilantro, lime wedges, and shredded cheese
Instructions
- Step 1: Prepare the Fajita Seasoning In a small bowl, combine the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne (if using). Whisk these spices together until thoroughly blended. This homemade seasoning blend will give your Sheet Pan Chicken Fajitas that authentic restaurant flavor without any preservatives or additives. You can even make a larger batch to keep on hand for future meals!
- Step 2: Prepare the Vegetables and Chicken Preheat your oven to 425°F (220°C) and lightly oil a large rimmed baking sheet. Slice your chicken breasts against the grain into ¼-inch strips – cutting against the grain ensures tender meat after cooking. For the vegetables, slice the bell peppers and red onion into strips of similar width to the chicken. Try to keep all pieces relatively uniform in size to ensure even cooking throughout your sheet pan dinner.
- Step 3: Season and Arrange In a large bowl, combine the chicken strips, sliced peppers, and onions. Add the minced garlic, 2 tablespoons of olive oil, lime juice, and the prepared fajita seasoning. Toss everything together using tongs or your hands until all pieces are evenly coated with the seasoning mixture. The acid from the lime juice will begin to tenderize the chicken while adding brightness to your oven fajitas.
- Step 4: Bake to Perfection Transfer the seasoned chicken and vegetable mixture to your prepared baking sheet, spreading everything out in a single layer. Drizzle with the remaining tablespoon of olive oil. Avoid overcrowding – use two pans if necessary. Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender with slightly charred edges. For even better color, switch to broil for the final 2-3 minutes, watching carefully to prevent burning.
- Step 5: Serve Your Fajitas While the Sheet Pan Chicken Fajitas are cooking, warm your tortillas according to package instructions. Once the fajita mixture is done, give it a gentle toss on the sheet pan to redistribute the juices. Serve immediately by allowing everyone to build their own fajitas with the warm tortillas and their choice of toppings. The interactive nature of assembling fajitas makes this dinner both delicious and fun for the whole family!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 fajita serving
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg