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sheet pan chicken fajitas
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sheet pan chicken fajitas

Sheet Pan Chicken Fajitas are a lifesaver when it comes to fast, flavorful dinners. Juicy chicken strips, sweet bell peppers, and onions are tossed in a smoky fajita seasoning and roasted all on one pan—easy cleanup, big flavor! With just 10 minutes of prep and 20 minutes in the oven, you’ll have a sizzling hot, restaurant-style meal at home. Perfect for busy nights or meal prepping for the week, these fajitas are versatile and endlessly customizable. Pile them into warm tortillas, spoon them over rice bowls, or serve them low-carb style in lettuce wraps—this dish does it all.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: chicken
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts, cut into thin strips
  • 3 bell peppers mix of red, yellow, green, sliced
  • 1 large red onion sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper optional, for heat
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Warm tortillas for serving
  • Optional toppings: sour cream salsa, guacamole, shredded cheese, cilantro

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Place the sliced chicken, bell peppers, and onions on the sheet pan. Drizzle with olive oil and sprinkle with all the seasonings. Toss everything together directly on the pan until well coated.
  3. Spread the ingredients out into an even layer. Roast in the preheated oven for 20–22 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly charred edges.
  4. Squeeze fresh lime juice over the fajitas straight from the oven. Serve hot with warm tortillas and your favorite toppings.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm in the microwave or in a skillet over medium heat.
  • Freezer: Freeze cooked fajitas in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat as needed.