Sheet Pan Chicken Fajitas

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 sheet-pan chicken fajitas for my busy family on a hectic weeknight. The oven does all the hard work, letting me focus on setting the table and making guacamole while everything roasts.

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

Preparation:

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.

Arrange & Roast:

Spread the chicken and vegetables in a single layer on the prepared baking sheet. Roast for 18–20 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.

To Serve:

Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings like cilantro, sour cream, salsa, or guacamole.

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My family loves building their own fajitas with all the colorful fixings gathered around the table. These fajitas are always a hit and bring everyone together for dinner.

Required Tools

Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula

Allergen Information

No main allergens in the base recipe. Check tortilla and topping ingredients for gluten or dairy depending on choices.

Nutritional Information

Per serving (without tortillas and toppings): 260 calories, 11 g total fat, 10 g carbohydrates, 31 g protein

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These sheet-pan chicken fajitas are your answer for a quick, colorful dinner. Enjoy the easy cleanup and bold flavors all in one meal.

Common Questions

→ What vegetables are best for this dish?

Assorted bell peppers and red onions provide a sweet and slightly tangy flavor that complements the seasoned chicken perfectly.

→ How long should the chicken be roasted?

Roast the chicken and vegetables for 18–20 minutes at 425°F (220°C), tossing halfway through to ensure even cooking.

→ Can I prepare this dish ahead of time?

Yes, marinating the chicken up to 2 hours beforehand boosts flavor, and leftovers can be stored refrigerated for up to 3 days.

→ What spices create the dish’s flavor profile?

A blend of chili powder, cumin, smoked paprika, garlic and onion powders, plus optional cayenne pepper, creates a smoky and slightly spicy taste.

→ Are there suitable protein substitutions?

Try sliced beef, shrimp, or portobello mushrooms as flavorful alternatives to chicken for a varied meal.