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.
I first made these sheet-pan chicken fajitas when my family craved Mexican-inspired flavors but I wanted something fast and easy. Everyone was surprised by how delicious dinner was with just a little prep and simple, fresh ingredients.
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
- Preheat Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix 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.
- Toss Chicken & Vegetables:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Arrange on Pan:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes, tossing halfway through, until the 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 This is a recipe everyone in my family asks for again and again, especially for game nights or casual gatherings, because cleanup is a breeze and everyone gets to build their own fajitas just the way they like.
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 Serve your sheet-pan chicken fajitas right from the tray for the freshest flavor. A squeeze of lime and sprinkle of cilantro brings it all together beautifully.
Recipe FAQ
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced thinly ensure even cooking and tender bites.
- → Can I prepare the chicken marinade ahead of time?
Yes, marinating the chicken for up to 2 hours enhances flavor and tenderness but is optional.
- → What vegetables complement the chicken in this dish?
Assorted colored bell peppers and red onions provide a sweet, crisp contrast to the spiced chicken.
- → How can I adjust the spice level?
Modify the cayenne pepper amount or omit it entirely for milder flavors without sacrificing taste.
- → Are there suggested variations for this meal?
Try swapping chicken for beef strips, shrimp, or mushrooms for different textures and flavors.