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 made these sheet-pan chicken fajitas for my family last week and everyone loved how the vegetables finished perfectly tender while the chicken stayed juicy. With a few simple spices, it was a delicious twist on our regular taco night.
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 Equipment:
- 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. Toss until everything is evenly coated with the seasoning mixture.
- Arrange & Roast:
- Spread the chicken and vegetables in a single layer on the baking sheet. Roast in 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 your favorite toppings like cilantro, sour cream, salsa, or guacamole.
Save My kids love assembling their own fajitas at the table and I always look forward to relaxing while everything cooks hands-off in the oven.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
None in main recipe. Flour tortillas and sour cream will add gluten and dairy. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving (without tortillas and toppings): 260 calories, 11 g total fat, 10 g carbohydrates, 31 g protein
Save Enjoy these easy, colorful fajitas for dinner and let everyone choose their own toppings. Clean-up is simple, so you can relax after the meal!
Recipe Help & Answers
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced thinly provide tender, juicy results when roasted.
- → Can I use other vegetables besides bell peppers and onions?
Yes, you can add sliced mushrooms, zucchini, or even cherry tomatoes for extra flavor and variety.
- → Is it important to toss the ingredients halfway through roasting?
Tossing halfway promotes even cooking and helps develop slight charring on all sides for enhanced flavor.
- → How long can the cooked mixture be stored?
Store in an airtight container in the refrigerator for up to 3 days; reheat thoroughly before serving.
- → What are good accompaniments for serving?
Warm tortillas, fresh lime wedges, cilantro, sour cream, guacamole, or salsa complement this dish beautifully.