Description
Sheet Pan Chicken Fajitas are a quick and colorful dinner made in under 30 minutes, combining juicy strips of chicken, bell peppers, and red onions all roasted together with bold fajita seasoning. A fresh lime squeeze finishes it off for that perfect balance of smoky, savory, and tangy. Great for busy weeknights with minimal cleanup.
Ingredients
1½ pounds chicken breasts or thighs, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 medium red onion, sliced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 lime, cut into wedges
8 flour tortillas, warmed
Optional toppings: sour cream, guacamole, shredded cheese, sliced jalapeños, chopped cilantro
Instructions
1. Preheat oven to 425°F (220°C).
2. Slice chicken, bell peppers, and onion into thin strips.
3. In a large mixing bowl, toss chicken, peppers, and onion with olive oil and fajita seasoning until evenly coated.
4. Spread mixture on a sheet pan lined with parchment paper or foil in a single layer.
5. Roast for 20–25 minutes, tossing halfway through, until chicken is fully cooked and vegetables are tender with caramelized edges.
6. Warm tortillas in foil in the oven for the last 5 minutes or on a skillet.
7. Remove from oven, squeeze fresh lime juice over the mixture, and serve with warm tortillas and your favorite toppings.
Notes
Thinly slicing the chicken ensures fast, even cooking and more flavor in every bite.
Don’t overcrowd the pan—spread the ingredients out to help them roast, not steam.
For crispy edges, broil the pan for an extra 2–3 minutes at the end of roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 fajitas
- Calories: 390
- Sugar: 5g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg