Sheet Pan Chicken Fajitas

A vibrant, easy one-pan meal featuring juicy chicken strips, colorful bell peppers, and onions roasted together for a flavorful Tex-Mex dinner.

This recipe quickly became a family favorite after I served it on a busy weeknight; it's both delicious and convenient.

Ingredients

• Proteins: 1 1/4 lbs (570 g) boneless, skinless chicken breasts, cut into 1/2-inch strips
• Vegetables: 1 large red bell pepper, sliced into thin strips, 1 large yellow bell pepper, sliced into thin strips, 1 large green bell pepper, sliced into thin strips, 1 large red onion, sliced into thin wedges
• Fajita Seasoning: 2 tbsp olive oil, 1 1/2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper (optional for heat), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper
• To Serve: 8 small flour or corn tortillas, warmed, 1/2 cup fresh cilantro, chopped, 1 lime, cut into wedges, 1/2 cup sour cream (optional), 1/2 cup salsa (optional), 1/2 cup shredded cheddar or Monterey Jack cheese (optional)

Instructions

Step 1:

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easier cleanup.

Step 2:

In a large mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Stir to make a marinade.

Step 3:

Add sliced chicken, bell peppers, and red onion to the bowl. Toss well to coat everything evenly with the marinade.

Step 4:

Spread the chicken and vegetables in a single, even layer on the prepared sheet pan.

Step 5:

Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.

Step 6:

Remove from the oven. Squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro.

Step 7:

Serve immediately with warm tortillas and your choice of sour cream, salsa, and cheese.

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This dish always brings my family together around the table, creating warm and happy moments.

Required Tools

Large sheet pan, Mixing bowl, Chef’s knife, Cutting board, Tongs or spatula

Allergen Information

Contains Wheat (if using flour tortillas), Dairy (if using cheese or sour cream). To ensure gluten-free, use certified gluten-free corn tortillas. Always check product labels for hidden allergens.

Nutritional Information

Calories: 325, Total Fat: 11 g, Carbohydrates: 28 g, Protein: 30 g (per serving, without optional toppings)

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This simple yet tasty recipe is perfect for weeknight dinners and can be customized easily.

Frequently Asked Questions

→ Can I use other proteins instead of chicken?

Yes, sliced steak, shrimp, or portobello mushrooms all work well when prepared with the same seasoning and roasting method.

→ How do I make it spicier?

Add extra cayenne pepper or include sliced jalapeños before roasting to increase the heat level.

→ What is the best roasting temperature?

Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through for even cooking.

→ Can I prepare this ahead of time?

Marinate the chicken and vegetables in advance, then roast just before serving for the freshest flavor.

→ Are there gluten-free options?

Use certified gluten-free corn tortillas and avoid optional toppings containing gluten to keep it gluten-free.

→ How can I make it dairy-free?

Simply omit the cheese and sour cream to keep the dish dairy-free without affecting the main flavors.