Ah, Sheet Pan Chicken Fajitas — a super easy, all-in-one meal that’s colorful, flavorful, and perfect for weeknights 🌶️🍗. Everything cooks together on one pan, so cleanup is a breeze. Here’s a foolproof recipe:
Sheet Pan Chicken Fajitas
Ingredients (serves 4)
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 8 small flour or corn tortillas
- Optional toppings: lime wedges, avocado, sour cream, shredded cheese, cilantro
Instructions
1. Preheat oven
- Preheat to 425°F (220°C).
2. Prep chicken and veggies
- In a large bowl, toss chicken strips, bell peppers, and onion with olive oil, chili powder, paprika, cumin, garlic powder, onion powder, crushed red pepper, salt, and pepper.
- Spread evenly on a lined sheet pan.
3. Bake
- Bake 20–25 minutes, stirring halfway through, until chicken is cooked through and veggies are tender with slightly charred edges.
4. Serve
- Warm tortillas in the oven or on a skillet.
- Fill tortillas with chicken and veggies.
- Add desired toppings: lime juice, avocado slices, sour cream, shredded cheese, or fresh cilantro.
Tips for Best Results
- Uniform slices: Cut chicken and veggies to similar sizes for even cooking.
- Extra char: Broil 2–3 minutes at the end for a smoky finish.
- Meal prep: Make extra; fajita mix keeps in the fridge for 3–4 days and reheats well.
💡 Pro tip: For more flavor, marinate chicken for 30 minutes in lime juice, olive oil, and spices before baking — it makes the fajitas extra zesty.
If you want, I can give you a “10-minute prep, super flavorful sheet pan chicken fajitas” version that’s even quicker and packed with maximum spice and smokiness.
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