Sheet Pan Chicken Fajitas: Speedy Weeknight Dinner (Print Version)

Sheet Pan Chicken Fajitas are a game-changer for busy evenings. Toss everything on one pan for a flavorful, low-fuss meal. My easy recipe saves time!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 1 ½ lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 2 large bell peppers (red, yellow, orange), sliced into strips
03 - 1 medium red onion, sliced into strips

→ Flavor Boosters

04 - 2 tbsp olive oil
05 - Juice of 1 fresh lime
06 - 2-3 cloves garlic, minced

→ Fajita Seasoning

07 - 1 tbsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp dried oregano
11 - ½ tsp salt (or to taste)
12 - ½ tsp black pepper (or to taste)

→ Finishing Touches & Serving

13 - 8-12 small tortillas (corn or flour), warmed
14 - ¼ cup fresh cilantro, chopped
15 - Your favorite toppings (sour cream, salsa, guacamole, extra lime wedges)

# Instructions:

01 - First things first, get that oven preheating to a hot 400°F (200°C) and line a large sheet pan with parchment paper. Trust me on the parchment paper; it makes cleanup a breeze, and who doesn't love less scrubbing? While that's warming up, slice your chicken breasts into thin strips – not too thin, we want some substance! Then, tackle those bell peppers and red onion, cutting them into similar-sized strips. This is where I sometimes get a little messy with the onion, but hey, that's real cooking, right?
02 - Now, grab a big bowl, a really big one! Toss your chicken, bell peppers, and red onion in there. Drizzle generously with olive oil and squeeze in that fresh lime juice. Next comes the magic: sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Get in there with your hands and really mix it all up until everything is beautifully coated. I always give it a good squish; you want every piece to be hugging that seasoning. Don't be afraid to get your hands dirty; it's part of the fun!
03 - Once everything is seasoned, spread the chicken and veggie mixture in a single layer on your prepared sheet pan. This is crucial for even cooking and getting those lovely slightly charred edges. If your pan looks too crowded, use two! Seriously, overcrowding leads to steaming, not roasting, and we want those fajitas to sizzle. Pop it into the preheated oven and let it roast for about 15-20 minutes. You'll start smelling that amazing aroma pretty quickly – it's the best!
04 - After about 15 minutes, pull the pan out and give everything a good stir or flip with a spatula. This helps ensure all sides get that delicious caramelization. You'll notice the chicken starting to brown and the peppers getting tender-crisp. If you like your veggies a bit softer, give it a few more minutes. I usually like mine with a little bite, so I keep a close eye. Sometimes I forget to flip and one side gets a little *too* browned, but hey, extra char never hurt anyone, right?
05 - Once the chicken is cooked through (no pink bits!) and the veggies are to your liking, pull the sheet pan out of the oven. Let it rest for just a couple of minutes. This lets the juices redistribute in the chicken, keeping it super tender. While it's resting, chop up that fresh cilantro if you haven't already. The smell right now is just incredible, a real testament to the power of these Sheet Pan Chicken Fajitas. It always makes my kitchen feel like a bustling taqueria!
06 - Now for the best part! Serve your sizzling Sheet Pan Chicken Fajitas immediately with warm tortillas. Set out all your favorite toppings – sour cream, salsa, guacamole, extra lime wedges. Let everyone build their own fajitas just how they like them. It's such a fun, interactive way to eat, and honestly, seeing everyone dig in after such an easy prep makes my heart happy. Don't forget to squeeze a little extra lime over everything for that final pop of brightness!

# Notes:

01 - Don't overcrowd the pan, seriously! If you do, your veggies will steam instead of roast, and you won't get those lovely browned edges.
02 - You can prep the chicken and veggies, toss them with seasoning, and store them in the fridge for up to a day before roasting. Makes busy nights even easier!
03 - Ran out of bell peppers? Zucchini or even sliced mushrooms work surprisingly well here, though the flavor profile shifts a bit. I tried it once, and it was... different, but still tasty!
04 - A little sprinkle of fresh cilantro and an extra lime wedge on top just makes these fajitas look so inviting and taste even better. Presentation makes a difference, even on a sheet pan!

# Tools You'll Need:

01 - Large sheet pan
02 - parchment paper
03 - large mixing bowl
04 - sharp knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 400 kcal
Total Fat: 20 g
Total Carbohydrate: 30 g
Protein: 35 g

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