Save A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions, all roasted together on one pan for minimal cleanup and maximum flavor.
I love making these sheet-pan chicken fajitas when I need a fast dinner that feels fresh and satisfying. The colors and aromas instantly lift everyone&s spirits after a long day.
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Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors), sliced into strips; 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional, for heat)
- To Serve: Warm tortillas (flour or corn); Lime wedges; Fresh cilantro, chopped; Sour cream, salsa, and/or guacamole (optional)
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Instructions
- Prep Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix Marinade:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
- Coat Chicken & Veggies:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with seasoning mixture.
- Spread on Pan:
- Spread chicken and vegetables in a single layer on prepared baking sheet.
- Roast:
- Roast in preheated oven for 18–20 minutes, tossing halfway through, until chicken is cooked through and vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings like cilantro, sour cream, salsa, or guacamole.
Save My kids have fun assembling their own fajitas at the table, and it&s one of the few meals where everyone happily eats their veggies. It&s a definite winner in our house.
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Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
Contains none in the main recipe. If serving with flour tortillas or sour cream, contains gluten and dairy respectively. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving, without tortillas and toppings: Calories: 260, Total Fat: 11 g, Carbohydrates: 10 g, Protein: 31 g
Save 
Serve straight from the pan for a fun, hands-on dinner that brings everyone together. Cleanup is quick, so you can enjoy more family time.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced thinly ensure even cooking and tender results.
- → Can I use other vegetables besides bell peppers and onions?
Yes, vegetables like zucchini, mushrooms, or sliced carrots can be added or substituted for variety.
- → How do I achieve the perfect roasted texture?
Roast at 425°F for 18-20 minutes, tossing halfway through for slightly charred edges and tender chicken.
- → Is marinating necessary for flavor?
Marinating up to 2 hours enhances depth but is optional if time is short; seasoning directly still delivers great taste.
- → What are some good accompaniments?
Warm corn or flour tortillas, fresh lime wedges, cilantro, sour cream, salsa, or guacamole complement the flavors well.
- → Can I prepare this dish ahead of time?
Yes, leftovers can be refrigerated for up to 3 days and reheated without losing flavor or texture.
