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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas offer a remarkably simple yet incredibly flavorful solution for busy weeknights. This one-pan wonder minimizes cleanup while delivering all the vibrant tastes of traditional fajitas right to your table, making it an ideal choice for quick and satisfying meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Active Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs cut into ½-inch strips
  • 1 large red bell pepper seeded and sliced
  • 1 large green bell pepper seeded and sliced
  • 1 large yellow or orange bell pepper seeded and sliced
  • 1 large red onion sliced
  • 2 tablespoons olive oil divided
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • salt to taste
  • freshly ground black pepper to taste
Optional Toppings
  • Warm tortillas (corn or flour)
  • Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Salsa
  • Guacamole or sliced avocado
  • Lime wedges

Equipment

  • Large bowl
  • Small Bowl
  • Baking Sheet
  • Parchment Paper or Aluminum Foil

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. In a large bowl, combine the chicken strips, sliced bell peppers (red, green, and yellow/orange), and sliced red onion.
    1.5 pounds boneless, skinless chicken breasts or thighs, 1 large red bell pepper, 1 large green bell pepper, 1 large yellow or orange bell pepper, 1 large red onion
  3. In a small bowl, whisk together the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
    1 tablespoon chili powder, 1 teaspoon cumin, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, salt, freshly ground black pepper
  4. Drizzle 1 tablespoon of olive oil over the chicken and vegetables in the large bowl. Sprinkle the spice blend over the mixture. Toss everything together thoroughly until the chicken and vegetables are evenly coated with the oil and spices.
    2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 0.5 teaspoon paprika, 0.25 teaspoon garlic powder, 0.25 teaspoon onion powder, salt, freshly ground black pepper
  5. Spread the seasoned chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure there's some space between the ingredients so they can roast instead of steam. Drizzle the remaining 1 tablespoon of olive oil over the top.
    2 tablespoons olive oil
  6. Place the baking sheet in the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through (no longer pink inside and reaching an internal temperature of 165°F or 74°C) and the vegetables are tender-crisp and slightly charred. You can stir the mixture halfway through for more even cooking, if desired.
  7. While the fajitas are roasting, warm your tortillas according to package directions. This can be done in a dry skillet, in the microwave, or directly over a low gas flame for a slight char.
    Warm tortillas (corn or flour)
  8. Carefully remove the baking sheet from the oven. Serve the Sheet Pan Chicken Fajitas immediately directly from the pan or spooned onto a serving platter. Offer your favorite toppings on the side.
    Warm tortillas (corn or flour), Shredded cheese (cheddar, Monterey Jack, or a Mexican blend), Sour cream or Greek yogurt, Fresh cilantro, chopped, Salsa, Guacamole or sliced avocado, Lime wedges

Notes

Leftover Sheet Pan Chicken Fajitas can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, allow the mixture to cool completely before storing.