Save Colorful, flavorful chicken fajitas roasted together on a single sheet pan for a quick, satisfying meal with minimal cleanup.
This recipe has become a family favorite since it combines fresh vegetables and seasoned chicken all cooked together perfectly on one pan.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 green bell pepper, sliced, 1 medium red onion, sliced
- Fajita Marinade: 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 dried oregano, 1 tsp kosher salt, ½ tsp black pepper, Juice of 1 lime
- To Serve: 8 small flour or corn tortillas, warmed, Optional sour cream, guacamole, salsa, fresh cilantro, lime wedges
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Step 2:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice. Add chicken strips and toss to coat evenly.
- Step 3:
- Add sliced bell peppers and onion to the bowl and toss again until all ingredients are well coated.
- Step 4:
- Spread the chicken and vegetables evenly on the prepared baking sheet, making sure everything is in a single layer.
- Step 5:
- Roast in the preheated oven for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender and slightly charred at the edges.
- Step 6:
- Remove from the oven and serve immediately with warm tortillas and desired toppings.
Save Sharing this meal has become one of our most enjoyed family moments because we gather around and build our own fajitas with love and laughter.
Required Tools
Large rimmed baking sheet, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains wheat if using flour tortillas, dairy if adding sour cream or cheese. For gluten-free, use certified gluten-free corn tortillas. Always verify ingredient labels for allergies.
Nutritional Information
Per serving without toppings: 330 calories, 13 g total fat, 22 g carbohydrates, 32 g protein
Save This easy sheet pan recipe is perfect for busy weeknights and can be customized to suit your family's preferences.
Recipe FAQs
- → What temperature is best for roasting chicken and vegetables?
Roast at 425°F (220°C) to achieve tender chicken and slightly charred vegetables, enhancing flavor and texture.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs remain juicy and flavorful when sliced thin and roasted, offering a tender result.
- → How can I make this dish spicier?
Add ½ teaspoon cayenne pepper to the marinade to increase the heat without overpowering the flavors.
- → What are good side options for this meal?
Serve alongside rice or a fresh salad to add variety and balance the rich flavors of the dish.
- → Can vegetables be substituted or added?
Yes, feel free to include mushrooms, zucchini, or other bell peppers to customize the vegetable mix.