Description
Smoky, spicy, and weeknight-friendly, these Sheet Pan Chicken Fajitas are the ultimate one-pan dinner idea when you need something bold and satisfying in a hurry. It’s a quick dinner with minimal prep, big flavor, and just the right combo of juicy chicken, blistered peppers, and onions. Perfect for easy dinner nights, taco Tuesdays, or make-ahead meal prep.
Ingredients
1 lb boneless skinless chicken thighs or breasts
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
2 tbsp olive oil
1 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 lime, juiced
2 tbsp fresh cilantro (optional)
Instructions
1. Preheat oven to 425°F and line a large sheet pan with foil or parchment.
2. Slice chicken and all veggies thin and evenly.
3. Toss chicken and veggies in a bowl with olive oil and all seasonings.
4. Spread mixture onto the sheet pan in a single layer.
5. Roast for 20–25 minutes, flipping halfway through.
6. Once out, squeeze fresh lime juice and sprinkle cilantro (if using).
7. Serve in tortillas with desired toppings.
Notes
Slice everything evenly so it all cooks at the same rate.
Don’t overcrowd the pan—spread out for caramelized edges.
Add lime immediately after roasting for that zippy finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan / Oven
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1 fajita wrap (approx 1/4 of recipe)
- Calories: 330
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: easy recipe, dinner ideas, quick dinner, chicken fajitas, sheet pan meals