Save It 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 always turn to these sheet-pan chicken fajitas when my family craves Mexican-inspired comfort food but I need dinner on the table fast. Everyone can add their favorite toppings for a cheerful meal together.
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)
- To Serve: Warm tortillas (flour or corn); lime wedges; fresh cilantro, chopped; sour cream, salsa, and/or guacamole (optional)
Instructions
- Prep:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix Seasoning:
- 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.
- Combine Ingredients:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until evenly coated with the seasoning mixture.
- Spread on Sheet:
- Spread 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 chicken is cooked through and vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save It Sheet-pan fajita night is one of our kids favorite dinners, and it brings everyone together to build their own perfect tortilla. It always gets big smiles and cheerful chatter around the table.
Required Tools
Large mixing bowl, chef knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula.
Allergen Information
Contains: none in main recipe. If serving with flour tortillas or sour cream, contains gluten and dairy respectively. 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 It Make these sheet-pan chicken fajitas tonight for a quick dinner that packs a punch. Youll love how easy cleanup is and how flavorful every bite tastes.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced into thin strips ensure even cooking and tender results.
- → Can I prepare this dish ahead of time?
Yes, marinating the chicken for up to 2 hours enhances flavor, and the cooked mixture can be stored refrigerated for up to 3 days.
- → What vegetables complement the chicken here?
Assorted bell peppers and red onions add color, sweetness, and texture when roasted alongside the chicken.
- → How can I adjust the spice level?
Omitting or reducing cayenne pepper tones down heat, while leaving it in adds a subtle kick to the dish.
- → What are good serving suggestions for this meal?
Serve with warm corn or flour tortillas, lime wedges, fresh cilantro, and optional toppings like sour cream, salsa, or guacamole.