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Quick Sheet Pan Chicken Fajitas: Easy 30-Minute Dinner

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These quick sheet pan chicken fajitas are a lifesaver for busy weeknights, ready in just 30 minutes with minimal cleanup. Tender chicken and colorful peppers are roasted with a smoky spice blend for a flavorful, crowd-pleasing meal.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into thin strips
  • 3 large bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons (45ml) olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • Optional for serving: warm corn or flour tortillas, sour cream or Greek yogurt, fresh salsa, chopped cilantro, sliced avocado

Instructions

  1. Preheat your oven to 400°F (200°C). Place the oven rack in the middle position.
  2. On a clean cutting board, slice the chicken breasts into thin strips, about 1/2-inch thick. Slice the bell peppers into 1/2-inch strips and the red onion into thin wedges.
  3. In a small bowl, combine the chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and pepper.
  4. Place the sliced chicken, bell peppers, and onion in a large mixing bowl. Drizzle with olive oil and sprinkle the spice mixture over the top. Toss until evenly coated.
  5. Spread the mixture in a single, even layer on a large sheet pan (half-sheet pan, 18×13 inches).
  6. Roast for 15 minutes.
  7. After 15 minutes, flip the chicken and stir the vegetables. Return to the oven and roast for another 5-10 minutes, until the chicken is cooked through (internal temperature of 165°F/74°C) and the peppers are tender and starting to char.
  8. Remove from the oven and squeeze the juice of one lime over the hot fajita mixture.
  9. Serve immediately in warm tortillas with desired toppings.

Notes

Don’t skip the flipping step to ensure even browning. Use a meat thermometer to avoid overcooking the chicken. For better browning, preheat the empty sheet pan in the oven before adding the oil and chicken mixture. Let the fajitas rest for 2 minutes before serving to allow juices to redistribute.

Nutrition

Keywords: sheet pan chicken fajitas, quick fajitas, 30-minute dinner, weeknight dinner, chicken fajitas, easy fajitas

Find it online: https://perkypan.com/quick-sheet-pan-chicken-fajitas-easy-30-minute-dinner/