Hello World KitchenBeta

30-Minute Sheet Pan Chicken Fajitas

Quick, easy, and bursting with flavor, these sheet pan chicken fajitas are the ultimate weeknight dinner. Tender chicken breast strips, colorful bell peppers, and sliced onions are tossed in a smoky homemade spice blend and roasted at high heat for those irresistible slightly charred edges.

Prep 10 min Cook 20 min Total 30 min Level Easy

Serves 4

Ingredients

Homemade Fajita Seasoning

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon dried oregano
1 teaspoon kosher salt
0.5 teaspoon black pepper — freshly ground
0.25 teaspoon cayenne pepper (optional) — adjust to taste

Fajita Mix

1.5 pounds boneless, skinless chicken breasts — cut into 1/2-inch strips
1 medium red bell pepper — sliced into 1/4-inch strips
1 medium green bell pepper — sliced into 1/4-inch strips
1 medium yellow bell pepper — sliced into 1/4-inch strips
1 medium red onion — halved and sliced
3 tablespoons olive oil — divided

For Serving

8 small flour or corn tortillas — warmed
2 whole limes — cut into wedges
0.25 cup fresh cilantro (optional) — chopped
0.5 cup sour cream (optional)
0.5 cup guacamole (optional)

Instructions

Preheat your oven to 425°F (220°C). For the best char on the vegetables, place a large bare metal sheet pan inside the oven while it preheats.
~5 min
Preheating the pan helps sear the vegetables and chicken immediately upon contact.
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne. Mix well to create the fajita seasoning.
~2 min
You can make a larger batch of this seasoning and store it in an airtight container for future use.
In a large mixing bowl, add the sliced chicken breast strips, bell peppers, and red onion. Drizzle with 3 tablespoons of olive oil and sprinkle the fajita seasoning evenly over the top. Toss thoroughly until everything is well-coated.
~5 min
Use your hands to ensure the spices are evenly rubbed into the chicken and vegetables.
Carefully remove the hot sheet pan from the oven using oven mitts. Spread the chicken and vegetable mixture onto the hot pan in a single, even layer. Listen for the sizzle!
~1 min
Avoid overcrowding the pan; if the ingredients are piled on top of each other, they will steam instead of roast. Use two pans if necessary.
Roast in the oven for 15 minutes, tossing everything halfway through, until the chicken is cooked through and the vegetables are tender.
~15 min
Turn the oven to broil on high. Broil the pan for 2-3 minutes, watching closely, until the edges of the peppers, onions, and chicken develop a slight char.
~2 min
Keep a close eye during broiling to prevent burning. This step is crucial for achieving that authentic restaurant-style fajita flavor.
Remove from the oven and immediately squeeze the juice of one lime over the hot pan. Garnish with chopped fresh cilantro.

The acid from the lime juice balances the rich spices and brightens the whole dish.
Serve hot directly from the pan alongside warmed tortillas, extra lime wedges, sour cream, and guacamole.

To warm tortillas quickly, wrap them in a damp paper towel and microwave for 30 seconds.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

780

Sodium (mg)

105

Cholesterol (mg)

Equipment

Large sheet pan
Cutting board
Chef's knife
Large mixing bowl
Measuring spoons
Tongs

Tips & Storage

Slice your chicken and vegetables to a uniform thickness so they cook at the same rate.
If using a dark, non-stick sheet pan, keep an extra close eye on the broiling step as it absorbs heat faster.
Leftovers make excellent filling for quesadillas, rice bowls, or salads the next day.
Storage: Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Store tortillas and toppings separately.