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Easy Sheet Pan Chicken Fajitas: Best 30-Minute Dinner

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Quick and easy sheet pan chicken fajitas with a homemade spice blend, colorful bell peppers, and tender chicken. Perfect for busy weeknights, last-minute gatherings, and meal prep.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (or thighs)
  • 3 large bell peppers (mix of colors: red, yellow, orange)
  • 1 large red onion
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon chili powder (preferably ancho)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon salt (fine sea salt)
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ teaspoon cayenne pepper (optional)
  • 8–10 small flour or corn tortillas (for serving)
  • ½ cup sour cream or Greek yogurt (for serving)
  • ½ cup fresh salsa or pico de gallo (for serving)
  • 1 avocado, sliced (for serving)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Place your sheet pan inside the oven while it preheats.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Whisk with a fork to break up clumps. Set aside.
  3. Pat the chicken breasts dry with paper towels. Slice into thin strips, about ½-inch thick.
  4. Cut the bell peppers in half, remove seeds and white membranes, then slice into ½-inch strips. Slice the red onion into thin half-moons.
  5. In a large bowl, combine sliced chicken, bell peppers, and red onion. Drizzle with olive oil and fresh lime juice. Sprinkle the fajita seasoning over the top. Use your hands or tongs to toss until everything is evenly coated.
  6. Carefully remove the preheated sheet pan from the oven. Pour the chicken and veggie mixture onto the pan and spread into a single, even layer.
  7. Roast for 15 minutes.
  8. After 15 minutes, remove the pan from the oven. Use tongs to flip the chicken pieces and stir the veggies. Return to the oven and roast for another 10-15 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and peppers have charred edges.
  9. Let the pan rest for 5 minutes. Squeeze fresh lime juice over everything right before serving. Serve immediately with warm tortillas, sour cream, salsa, avocado slices, and fresh cilantro.

Notes

Preheating the sheet pan is key for a good sear. Don’t slice chicken too thin to prevent drying. Use a mix of bell pepper colors for sweetness. Line the pan for easy cleanup. Let the fajitas rest for 5 minutes before serving. Fresh lime juice at the end brightens the dish.

Nutrition

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