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Easy Sheet Pan Chicken Fajitas Recipe for Quick Weeknight Dinners

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A quick and easy one-pan chicken fajita recipe perfect for busy weeknights, featuring juicy chicken, colorful bell peppers, and bold spices roasted to perfection.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced
  • 3 medium bell peppers (red, yellow, green), sliced into strips
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked if available)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 fresh lime, juiced
  • Fresh cilantro, chopped (optional, for garnish)
  • 8 small flour or corn tortillas

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to come fully up to temperature (about 10-15 minutes).
  2. Slice the chicken breasts into thin strips about 1/2 inch thick. Slice the bell peppers and onion into similar-sized strips.
  3. In a large mixing bowl, whisk together olive oil, chili powder, cumin, paprika, garlic powder, salt, and black pepper to form a smooth marinade.
  4. Add the chicken strips, bell peppers, and onions to the bowl and toss gently but thoroughly to coat evenly with the seasoning mixture.
  5. Spread the mixture evenly across a rimmed baking sheet in a single layer, leaving gaps for air circulation.
  6. Roast in the preheated oven for 20-25 minutes, stirring or shaking the pan halfway through (around 12 minutes) to ensure even cooking and charring.
  7. Check that the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender with browned edges. If needed, roast a few minutes longer.
  8. Remove from oven and squeeze fresh lime juice over the chicken and veggies. Toss lightly to combine and sprinkle with chopped cilantro if using.
  9. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in the oven for 5 minutes.
  10. Serve immediately by piling the chicken and veggies onto the warm tortillas with your favorite toppings such as sour cream, guacamole, or shredded cheese.

Notes

Cut chicken and vegetables uniformly for even cooking. Toss halfway through roasting to develop charred edges. Use fresh lime juice at the end to avoid mushy chicken. For juicier chicken, marinate separately for 15 minutes if time allows. Warm tortillas while fajitas roast to save time.

Nutrition

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

Find it online: https://sparklechew.com/easy-sheet-pan-chicken-fajitas-recipe-for-quick-weeknight-dinners/