Save to Pinterest 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 after a busy day and they instantly became a staple because everything comes together so easily and the result is always packed with flavor.
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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
- Vegetables: 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil
- Marinade & Seasoning: 2 tsp chili powder
- Marinade & Seasoning: 1 tsp ground cumin
- Marinade & Seasoning: 1 tsp smoked paprika
- Marinade & Seasoning: ½ tsp garlic powder
- Marinade & Seasoning: ½ tsp onion powder
- Marinade & Seasoning: ½ tsp salt
- Marinade & Seasoning: ¼ tsp black pepper
- Marinade & Seasoning: ¼ tsp cayenne pepper (optional, for heat)
- To Serve: Warm tortillas (flour or corn)
- To Serve: Lime wedges
- To Serve: Fresh cilantro, chopped
- To Serve: Sour cream, salsa, and/or guacamole (optional)
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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.
- 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.
- Coat Ingredients:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Spread Out:
- 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 the 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 to Pinterest My kids love assembling their own fajitas and it has become a fun dinner tradition for our family.
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Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
No allergens in the main recipe. If you use flour tortillas or sour cream, be aware of gluten and dairy. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 260, Total Fat: 11 g, Carbohydrates: 10 g, Protein: 31 g (per serving, without tortillas or toppings)
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These sheet-pan chicken fajitas are sure to bring everyone to the table and make dinner a breeze.
Recipe FAQs
- → What is the best cut of chicken to use?
Boneless, skinless chicken breasts or thighs sliced into thin strips work best for even cooking and tenderness.
- → Can I substitute other vegetables?
Yes, you can swap bell peppers and onions with mushrooms, zucchini, or even sliced carrots for variety.
- → How do I adjust the spice level?
Optional cayenne pepper adds heat, so reduce or omit it to keep the dish milder.
- → Is marinating necessary for flavor?
Marinating the chicken for up to 2 hours enhances flavor but it’s also delicious when seasoned and roasted immediately.
- → What side dishes pair well with this meal?
Warm tortillas, a squeeze of lime, fresh cilantro, and condiments like salsa or guacamole complement the dish perfectly.
- → Can this be made ahead and reheated?
Yes, store the cooked mixture in the fridge for up to 3 days and reheat gently before serving.
