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Easy Sheet Pan Chicken Fajitas Recipe

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Quick and easy sheet pan chicken fajitas with peppers and onions, ready in under 30 minutes. A flavorful, one-pan meal perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • 3 large bell peppers (mix of colors)
  • 1 large red onion
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 8–10 small flour or corn tortillas
  • Toppings: sour cream or Greek yogurt, fresh salsa or pico de gallo, sliced avocado or guacamole, shredded cheese, fresh cilantro, extra lime wedges

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Stir to combine.
  3. Slice bell peppers into ½-inch thick strips and red onion into ½-inch wedges. Place on prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with half the fajita seasoning. Toss to coat and spread in an even layer, leaving space in the center.
  4. If using chicken breasts, slice in half horizontally to create ½-inch thick cutlets. Pat chicken dry with paper towels. Place in the center of the baking sheet. Drizzle with remaining 1 tablespoon olive oil and sprinkle with remaining fajita seasoning. Rub seasoning into both sides. Squeeze lime juice over everything.
  5. Roast for 15 minutes. Remove from oven, flip chicken pieces and stir vegetables. Return to oven and roast for another 10-15 minutes, until chicken reaches 165°F (74°C) and vegetables are tender with charred edges.
  6. Remove from oven and let rest for 5 minutes. Transfer chicken to a cutting board and slice against the grain into strips. Return sliced chicken to the baking sheet and toss with vegetables.
  7. Warm tortillas by charring over a gas flame or in a dry skillet. Serve fajita mixture with warm tortillas and desired toppings.

Notes

Don’t overcrowd the pan; use a single layer for best char. Pat chicken dry for better browning. Let chicken rest 5 minutes before slicing. For extra char, broil last 2-3 minutes. Leftovers keep in fridge up to 4 days; reheat in a skillet.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, quick fajitas, one-pan fajitas, chicken fajitas, weeknight dinner

Find it online: https://zoeplate.com/easy-sheet-pan-chicken-fajitas-recipe/