Easy Crispy Sheet Pan Chicken Fajitas Recipe for Perfect Weeknight Dinners
A quick and easy sheet pan chicken fajitas recipe that delivers crispy, flavorful chicken and veggies with minimal prep and cleanup, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
- 3 medium bell peppers (red, yellow, and green), sliced into strips
- 1 large yellow or white onion, thinly sliced
- 2 tablespoons olive oil (extra virgin preferred)
- 1 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika (smoked optional)
- 1/2 teaspoon oregano (Mexican oregano preferred)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lime (about 2 tablespoons), added after cooking
- A handful of fresh cilantro, chopped (optional, for garnish)
- Flour or corn tortillas, warmed, for serving
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the chicken breasts or thighs into even strips about 1/2 inch thick.
- Core and slice bell peppers into strips; peel and thinly slice the onion.
- In a large mixing bowl, whisk together olive oil, garlic powder, chili powder, cumin, paprika, oregano, salt, and black pepper to make a spice marinade.
- Add the chicken and veggies to the bowl and toss thoroughly until evenly coated with the seasoned oil.
- Spread the chicken and vegetables in a single layer on a baking sheet lined with parchment paper or a silicone mat, avoiding overcrowding.
- Roast in the preheated oven for 20-25 minutes, flipping everything halfway through at about 12 minutes, until chicken is golden and veggies caramelize.
- Check that the chicken reaches an internal temperature of 165°F (74°C) and veggies are tender but still slightly crisp.
- Remove from oven and squeeze fresh lime juice over the entire sheet.
- Garnish with chopped cilantro if desired and serve immediately with warmed tortillas and your favorite fajita toppings.
Notes
Do not overcrowd the sheet pan to ensure crispiness. Flip halfway through cooking for even browning. Add lime juice after cooking for brightness. Smaller chicken pieces may need to be removed earlier to avoid drying out. Use gluten-free tortillas or cauliflower rice for grain-free options.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 300
- Fat: 12
- Carbohydrates: 10
- Protein: 35
Keywords: chicken fajitas, sheet pan fajitas, easy dinner, weeknight meal, Tex-Mex, crispy chicken, healthy fajitas