Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are a quick, easy, and healthy meal, perfect for busy weeknights. Tender chicken and colorful bell peppers and onions are tossed with flavorful spices and roasted on a single sheet pan, making cleanup a breeze.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes (plus marinating time)
- Yield: 4-6 1x
- Category: Dinner
- Cuisine: Tex-Mex
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
- 2 large bell peppers (red, yellow, or green), sliced
- 1 medium onion, sliced
- Marinade:
- 2 tablespoons olive oil
- 2 limes, juiced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional Toppings:
- Flour tortillas
- Guacamole or avocado, diced
- Sour cream or Greek yogurt
- Salsa or pico de gallo
- Shredded cheese
- Chopped cilantro
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the chicken strips and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Prepare the Vegetables: Slice the bell peppers and onion.
- Assemble on the Sheet Pan: Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup. Place the marinated chicken strips in the center of the sheet pan. Arrange the sliced bell peppers and onions around the chicken. Drizzle the vegetables with a little olive oil and season with salt, pepper, and a sprinkle of chili powder. Toss everything together to combine.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp. You can broil for the last 2-3 minutes for a little char, if desired.
- Serve: Serve the chicken and vegetables immediately with warm flour tortillas and your favorite toppings, such as guacamole, sour cream, salsa, shredded cheese, and chopped cilantro.
Notes
- Chicken: You can use chicken breasts or thighs. Thighs will be more flavorful and juicy. Slice the chicken thinly for even cooking.
- Vegetables: Use any combination of bell peppers and onions you like. You can also add other vegetables, such as mushrooms, zucchini, or corn.
- Marinade: Marinating the chicken for longer enhances the flavor.
- Spice Level: Adjust the amount of chili powder to your preference. You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Tortillas: Warm the tortillas before serving for a better texture.
- Make-Ahead: You can marinate the chicken and prepare the vegetables ahead of time. Store them separately in the refrigerator until ready to cook.
- Leftovers: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days.