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Easy 20-Minute Sheet Pan Chicken Fajitas Recipe

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Quick and easy sheet pan chicken fajitas with tender chicken, blistered peppers, and smoky spices, ready in under 20 minutes. Perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts, sliced into ½-inch strips
  • 3 large bell peppers (mixed colors), sliced into ½-inch strips
  • 1 large red onion, thinly sliced into half-moons
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • Optional for serving: corn or flour tortillas, sour cream (or Greek yogurt), salsa, avocado, fresh cilantro, shredded cheese

Instructions

  1. Preheat your oven to 450°F (230°C). Move the rack to the top third of the oven.
  2. Slice the chicken breasts against the grain into strips about ½-inch thick.
  3. Core and deseed the bell peppers, then slice into ½-inch strips. Slice the red onion into thin half-moons.
  4. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  5. In a large mixing bowl, add sliced chicken, peppers, and onion. Drizzle with olive oil and lime juice. Sprinkle the seasoning mix over the top and toss until everything is evenly coated.
  6. Spread the mixture in a single, even layer on a rimmed baking sheet.
  7. Roast for 10 minutes on the top rack.
  8. Remove the pan from the oven. Use tongs to flip the chicken strips and stir the peppers. Rotate the pan 180 degrees.
  9. Roast for another 5-8 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and peppers have charred edges. For extra char, broil for 1-2 minutes.
  10. Let the fajitas rest on the pan for 2 minutes. Squeeze extra lime juice over the top, then serve immediately with warm tortillas and desired toppings.

Notes

For best char, preheat the empty sheet pan in the oven while it preheats. Don’t overcrowd the pan—use two pans if needed. Leftovers keep in the fridge for 3-4 days; reheat in a skillet or oven for best texture.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, quick fajitas, weeknight dinner, chicken fajitas, sheet pan dinner

Find it online: https://morselora.com/easy-20-minute-sheet-pan-chicken-fajitas-recipe/