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Easy Sheet Pan Fajitas Recipe with Chicken and Veggies for Quick Dinner

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A quick and easy sheet pan fajitas recipe featuring tender chicken strips and crisp-tender bell peppers and onions coated in a smoky, tangy spice blend. Perfect for busy weeknights or casual dinners with minimal cleanup.

Ingredients

Scale
  • 1 pound (450 grams) boneless, skinless chicken breast or thighs, sliced into thin strips
  • 3 medium bell peppers (red, yellow, and green), sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)
  • Juice of 1 lime
  • Small handful fresh cilantro, chopped (optional)
  • Tortillas (flour or corn), warmed, for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper if using. Mix well to make the fajita seasoning.
  3. Slice the chicken into 1/2-inch wide strips. Core and slice the bell peppers and slice the onion into similar-sized strips.
  4. In a large mixing bowl, combine the chicken strips and sliced vegetables. Drizzle with olive oil and sprinkle the fajita seasoning evenly. Toss well to coat all pieces.
  5. Spread the mixture evenly in a single layer on a rimmed baking sheet, avoiding overcrowding.
  6. Roast in the oven for 20-25 minutes, flipping and stirring halfway through (about 12 minutes) to ensure even cooking and browning.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and that the veggies are tender with lightly charred edges. Roast an additional 3-5 minutes if needed.
  8. Remove from oven and squeeze fresh lime juice over the fajita mixture. Sprinkle chopped cilantro on top.
  9. Serve immediately with warmed tortillas and your favorite toppings such as guacamole, salsa, or sour cream.

Notes

Do not overcrowd the pan to avoid steaming the ingredients. Slice chicken and veggies uniformly for even cooking. Flip halfway through roasting for even browning. Fresh lime juice added after cooking brightens flavors. You can prep the chicken and veggies with seasoning up to 24 hours ahead and refrigerate. For gluten-free option, serve with corn tortillas or over rice. For dairy-free, skip cheese or use plant-based alternatives.

Nutrition

Keywords: sheet pan fajitas, chicken fajitas, easy dinner, quick dinner, one pan meal, healthy fajitas, chicken and veggies, Mexican recipe

Find it online: https://chrisfeasts.com/easy-sheet-pan-fajitas-recipe-with-chicken-and-veggies-for-quick-dinner/