Sheet Pan Fajitas with Chicken, Peppers, and Onions
Make dinner easy and delicious with Sheet Pan Fajitas with Chicken, Peppers, and Onions! Colorful bell peppers and onions roasted with juicy, seasoned chicken all on one pan for a quick, mess-free meal. Packed with bold Tex-Mex flavors, this recipe is perfect for busy weeknights or meal prep.
Ingredients
- For the Fajitas
- 1 ½ pounds boneless, skinless chicken breasts (cut into thin strips)
- 3 bell peppers (mixed colors – red, yellow, green), thinly sliced
- 1 large red onion, thinly sliced
- 3 tbsp olive oil
- Juice of 1 lime
- Fajita Seasoning (Homemade or Store-Bought)
- 1 ½ tsp chili powder
- 1 tsp paprika
- 1 tsp cumin powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional, for heat)
- For Serving (Optional)
- Warm flour or corn tortillas
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Shredded cheese
Instructions
- Preheat oven : to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with oil.
- Prepare chicken and vegetables : Slice chicken into thin strips. Slice peppers and onions into similar-sized strips.
- Mix seasoning : In a small bowl, combine all fajita seasoning ingredients.
- Toss everything together: Place chicken, peppers, and onions on the sheet pan. Drizzle with olive oil, sprinkle seasoning, and squeeze lime juice over. Toss until everything is evenly coated.
- Spread evenly : Arrange chicken and veggies in a single layer for even roasting.
- Bake: Roast for 18–20 minutes, flipping halfway through, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender.
- Serve hot : Warm tortillas, fill them with chicken and veggies, and add your favorite toppings.