Print

Easy Sheet Pan Chicken Fajitas: Best 30-Minute Dinner

sheet pan chicken fajitas - featured image
Print Recipe

Quick and easy sheet pan chicken fajitas with smoky, charred chicken and tender peppers, ready in 30 minutes. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, sliced into thin strips
  • 3 medium bell peppers (any color), sliced into thin strips
  • 1 large red onion, sliced into thin half-moons
  • 3 tablespoons olive oil or avocado oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 8–10 small flour or corn tortillas
  • Toppings: sour cream or Greek yogurt, shredded cheese, fresh cilantro, salsa, avocado slices, or guacamole

Instructions

  1. Preheat your oven to 425°F (220°C). Place a rack in the center position. Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper (if using). Stir until evenly mixed.
  3. Slice chicken into thin strips, about 1/2-inch thick. Slice bell peppers into thin strips and red onion into thin half-moons.
  4. In a large mixing bowl, combine chicken strips, sliced peppers, and onions. Drizzle with olive oil and lime juice. Sprinkle the spice blend over everything. Toss until every piece is evenly coated.
  5. Spread the chicken and vegetables in a single, even layer on the prepared sheet pan. Avoid overcrowding; use two pans if needed.
  6. Roast for 15 minutes. Remove the pan and use tongs to flip the chicken and vegetables.
  7. Roast for another 5-10 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender with charred spots. For extra char, broil for the last 1-2 minutes.
  8. Remove from oven and let rest for 2-3 minutes. Squeeze extra lime juice over the top. Warm tortillas in a dry skillet or oven.
  9. Assemble fajitas by spooning the chicken and pepper mixture into warm tortillas. Add desired toppings and serve immediately.

Notes

For best results, cut chicken and vegetables uniformly. Use a meat thermometer to ensure chicken reaches 165°F. Flip halfway through for even browning. Let the pan rest after cooking to meld flavors. Leftovers can be stored 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, chicken fajitas, sheet pan dinner, weeknight dinner

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