Here’s a quick and flavorful Sheet Pan Chicken Fajitas recipe—easy cleanup, vibrant, and perfect for weeknight dinners:
Ingredients
- 1.5 lbs (≈680 g) chicken breast or thighs, thinly sliced
- 3 bell peppers (red, yellow, green), thinly sliced
- 1 large onion, thinly sliced
- 2–3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges
Instructions
- Preheat oven: 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Season chicken and vegetables:
- In a large bowl, combine sliced chicken, peppers, and onions.
- Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, onion powder, cayenne, salt, and pepper. Toss until evenly coated.
- Spread on sheet pan: Arrange chicken and vegetables in a single layer for even cooking.
- Bake: 18–20 minutes, tossing halfway through, until chicken is cooked through (165°F/74°C) and vegetables are tender-crisp.
- Warm tortillas: Wrap tortillas in foil and heat in the oven during the last 5 minutes of baking, or microwave for 30 seconds.
- Serve: Fill tortillas with chicken and veggies, then add your favorite toppings.
💡 Tips:
- For extra char, broil for 1–2 minutes at the end.
- You can use chicken thighs for juicier meat or add sliced zucchini or mushrooms to the sheet pan.
- Make it a “meal prep” dinner: store leftovers in airtight containers for up to 4 days.
If you want, I can also give a quick marinade version that infuses the chicken in just 10 minutes before baking, for even more flavor.
