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Easy Sheet Pan Chicken Fajitas: The Best 30-Minute Dinner

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Quick and easy sheet pan chicken fajitas ready in under 30 minutes. No marinating required, just simple ingredients and bold flavor perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into thin strips (about ½-inch thick)
  • 3 medium bell peppers (mixed colors), sliced into ½-inch strips
  • 1 medium yellow onion, sliced into thin half-moons
  • 3 tablespoons (45ml) olive oil
  • 2 teaspoons (5g) chili powder
  • 1 teaspoon (2.5g) ground cumin
  • 1 teaspoon (2.5g) smoked paprika
  • 1 teaspoon (3g) garlic powder
  • ½ teaspoon (1g) dried oregano
  • 1 teaspoon (5g) salt
  • ½ teaspoon (1g) black pepper
  • Juice of 1 lime (about 2 tablespoons / 30ml)
  • Optional for serving: Flour or corn tortillas, sour cream, guacamole, salsa, shredded cheese, fresh cilantro

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position. Line your sheet pan with parchment paper or foil for easy cleanup.
  2. Slice 1.5 lbs (680g) of boneless, skinless chicken breasts into thin strips, about ½-inch thick. Slice 3 bell peppers (mixed colors) and 1 medium onion into ½-inch strips.
  3. In a small bowl, combine 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Stir with a fork to break up any clumps.
  4. In a large mixing bowl, add the sliced chicken, peppers, and onion. Drizzle with 3 tablespoons (45ml) of olive oil and the juice of 1 lime. Sprinkle the spice mixture over the top. Use your hands or tongs to toss until everything is evenly coated.
  5. Pour the mixture onto the prepared sheet pan and spread it into a single, even layer. Don’t overcrowd.
  6. Roast for 15 minutes. Remove the pan and use tongs to stir the chicken and vegetables. Return the pan to the oven.
  7. Roast for another 10-15 minutes, until chicken is cooked through (internal temperature of 165°F / 74°C) and peppers have charred, caramelized edges. Total roasting time is 25-30 minutes.
  8. Remove the pan from the oven and let it rest for 2-3 minutes. Squeeze a little extra lime juice over the top if desired. Serve immediately with warm tortillas and your favorite toppings.

Notes

For extra char, broil for the last 2-3 minutes. Warm tortillas in the oven for the last 5 minutes of roasting or in a dry skillet. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat for 3-4 minutes.

Nutrition

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

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