Sheet Pan Chicken Fajitas Recipe That’s Quick and Flavor-Packed
A perfect sheet pan dinner for busy weeknights featuring tender chicken strips, vibrant bell peppers, and a bold chili-lime flavor — all roasted to perfection with minimal cleanup!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Mexican
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 8-inch flour or corn tortillas, warmed
- For the chili powder mixture:
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
Instructions
1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
3. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender.
4. Stir in cilantro and lime juice.
5. Serve immediately with tortillas.
Notes
To make it spicier, add a pinch of cayenne or sliced jalapeños before roasting.
Great for meal prep — store cooked fajita filling in the fridge for up to 4 days.
Use corn tortillas for a gluten-free version.
Serve with guacamole, sour cream, or salsa for extra flavor.
Nutrition
- Serving Size: 1 serving
Find it online: https://paulakitchen.com/sheet-pan-chicken-fajitas/