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.
Equipment
- Large sheet pan
- Cutting board
- Chef's knife
- Large mixing bowl
- Measuring spoons
- Tongs
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)
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 (opt.) | 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 (opt.) | chopped |
| 0.5 cup | sour cream (opt.) | |
| 0.5 cup | guacamole (opt.) |
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 minPreheating 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 minYou 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 minUse 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 minAvoid 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 minKeep 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.
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.