Save 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 these sheet-pan chicken fajitas for a busy weeknight dinner, and they quickly became a family favorite thanks to their simplicity and fabulous flavor. Now, this meal is on regular rotation whenever we want something satisfying with minimal effort.
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
- Prep Oven:
- 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 On Sheet:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save Whenever I make these, everyone gathers around the kitchen, eager to build their own fajitas together. It turns dinner into a fun little event and gets everyone involved.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
This recipe contains no major allergens in the main dish. If you serve with flour tortillas or sour cream, be aware of gluten and dairy. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving, without tortillas and toppings: Calories 260, Total Fat 11 g, Carbohydrates 10 g, Protein 31 g
Save This is the perfect recipe to brighten up any weeknight. Enjoy the bold flavors and easy cleanup!
Recipe Guide
- → What type of chicken works best?
Boneless, skinless chicken breasts or thighs sliced into strips yield tender and juicy results when roasted.
- → Can I prepare this dish in advance?
Yes, marinate the chicken up to 2 hours ahead and store cooked leftovers in the fridge for up to 3 days.
- → What vegetables complement the chicken?
Assorted bell peppers and red onions provide sweetness and color while roasting well alongside the chicken.
- → How spicy is the seasoning mix?
The blend includes smoked paprika, chili powder, and optional cayenne pepper for gentle heat that can be adjusted.
- → What are good serving suggestions?
Serve with warm tortillas, a squeeze of lime, and fresh cilantro. Additional toppings like sour cream, salsa, or guacamole add richness.