Sheet Pan Chicken Fajitas Recipe – Easy Tex-Mex Dinner with Peppers, Onions & Spices
These Sheet Pan Chicken Fajitas are a quick and delicious way to bring bold Tex-Mex flavor to your dinner table. Juicy chicken strips are tossed with fajita seasoning, bell peppers, and onions, then roasted together on a single pan for easy cleanup. Serve with warm tortillas, avocado, salsa, or sour cream for a customizable meal that’s perfect for busy weeknights or casual gatherings. It’s a vibrant, healthy, and satisfying dish that’s ready in under 30 minutes.
Equipment
- Large rimmed sheet pan
- Mixing bowl
- Knife and cutting board
- Parchment paper or foil
- Oven
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, sliced
- 3 bell peppers (red, yellow, green), sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
Optional:
- 1 tbsp lime juice
- 1 tbsp chopped cilantro
- 1 sliced jalapeño
To serve:
- Flour or corn tortillas
- Sour cream, guacamole, salsa, shredded cheese
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Slice chicken, peppers, and onion into thin strips.
- In a bowl, toss everything with olive oil and seasonings until well coated.
- Spread evenly on the sheet pan in a single layer.
- Roast for 20–25 minutes, flipping halfway through.
- Optional: Broil for 2–3 minutes for charred edges.
- Warm tortillas and serve with toppings.
Notes
- Slice evenly for consistent cooking.
- Avoid overcrowding the pan to ensure roasting, not steaming.
- Use homemade seasoning to control sodium.
- Make it vegetarian with tofu or extra veggies.
- Store leftovers in the fridge for up to 4 days or freeze for future meals.