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Easy Sheet Pan Chicken Fajitas: A 30-Minute Dinner

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These Easy Sheet Pan Chicken Fajitas are a quick and delicious weeknight dinner that comes together in under 30 minutes. Juicy chicken, perfectly charred peppers and onions, all roasted on a single pan for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts, sliced into thin strips (about ½-inch thick)
  • 3 bell peppers, sliced into strips (mix of colors: red, yellow, orange)
  • 1 large red onion, sliced into thin half-moons
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 8 small flour tortillas (or corn tortillas for gluten-free)
  • Optional toppings: sour cream, guacamole or sliced avocado, fresh salsa, chopped cilantro, shredded cheese, pickled jalapeños

Instructions

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with aluminum foil or parchment paper if desired.
  2. In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir to combine.
  3. Pat chicken breasts dry with paper towels and slice into thin strips, about ½ inch wide and 3-4 inches long. Place in a large mixing bowl.
  4. Slice bell peppers into ½-inch strips, removing seeds and membranes. Slice red onion into thin half-moons. Add to the bowl with the chicken.
  5. Drizzle the chicken and vegetables with olive oil and lime juice. Sprinkle the seasoning mix over everything. Use your hands to toss and coat evenly.
  6. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd; use two pans if needed.
  7. Roast for 15 minutes on the middle rack.
  8. Remove the pan from the oven and use tongs to flip the chicken strips and toss the vegetables. Spread back into an even layer.
  9. Return to the oven and roast for another 10-15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and peppers have charred edges.
  10. Remove from oven and let rest for 2-3 minutes. Squeeze extra lime juice over if desired. Warm tortillas in a dry skillet or over a gas flame for about 30 seconds per side. Fill with the chicken and pepper mixture, add toppings, and serve immediately.

Notes

Don’t skip the lime juice in the marinade; it tenderizes the chicken and brightens the flavors. Cut ingredients uniformly for even cooking. If your oven runs hot, check at the 20-minute mark. For extra char, broil for the last 2 minutes, watching carefully. Leftover filling can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, 30-minute dinner, weeknight dinner, chicken fajitas, sheet pan dinner

Find it online: https://grubella.com/easy-sheet-pan-chicken-fajitas-a-30-minute-dinner/