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Easy Sheet Pan Chicken Fajitas Recipe for Quick Family Meals

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A quick and easy sheet pan chicken fajitas recipe perfect for busy weeknights, featuring juicy roasted chicken and caramelized veggies with smoky, spicy flavors.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into strips
  • 3 medium bell peppers (red, yellow, green), sliced into thin strips
  • 1 large yellow or red onion, sliced into thin wedges
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked if possible)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • Juice of 1 lime (freshly squeezed, added after cooking)
  • A handful of fresh cilantro, chopped (optional for garnish)
  • Flour or corn tortillas, for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts or thighs into thin strips, about ½ inch wide.
  3. Slice 3 bell peppers and 1 large onion into thin strips or wedges.
  4. In a large mixing bowl, combine the chicken strips and sliced veggies.
  5. Drizzle with 2 tablespoons of olive oil and toss well to coat everything evenly.
  6. Sprinkle 1 teaspoon garlic powder, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper over the chicken and vegetables. Toss again until well seasoned.
  7. Spread the mixture out in a single layer on a rimmed baking sheet lined with parchment paper or lightly greased.
  8. Roast in the preheated oven for 18-22 minutes, tossing halfway through, until chicken is cooked through and veggies are tender with caramelized edges.
  9. Remove from oven and squeeze fresh lime juice over the top, tossing gently to combine.
  10. Garnish with freshly chopped cilantro if desired and warm tortillas while fajitas rest for a couple of minutes.
  11. Serve immediately with your favorite toppings such as sour cream, avocado slices, shredded cheese, or salsa.

Notes

Slice chicken and vegetables uniformly for even cooking. Toss ingredients halfway through roasting to ensure caramelization and prevent burning. Avoid overcrowding the pan to prevent steaming. Warm tortillas in a dry skillet or microwave before serving. For spicier fajitas, add cayenne or jalapeños. Protein and vegetable swaps are possible. Leftovers keep well for up to 3 days in the fridge.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, quick dinner, family meal, roasted fajitas, healthy chicken recipe

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