Save to Pinterest A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions, all roasted together on one pan for minimal cleanup and maximum flavor.
Sheet pans have become my secret weapon for fast family dinners. The first time I made these chicken fajitas, everyone loved piling their own toppings into warm tortillas for a colorful meal that felt festive and effortless.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors), sliced into strips
- Vegetables: 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil
- Marinade & Seasoning: 2 tsp chili powder
- Marinade & Seasoning: 1 tsp ground cumin
- Marinade & Seasoning: 1 tsp smoked paprika
- Marinade & Seasoning: ½ tsp garlic powder
- Marinade & Seasoning: ½ tsp onion powder
- Marinade & Seasoning: ½ tsp salt
- Marinade & Seasoning: ¼ tsp black pepper
- Marinade & Seasoning: ¼ tsp cayenne pepper (optional, for heat)
- To Serve: Warm tortillas (flour or corn)
- To Serve: Lime wedges
- To Serve: Fresh cilantro, chopped
- To Serve: Sour cream, salsa, and/or guacamole (optional)
Instructions
- Prepare Oven:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix Marinade:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well.
- Coat Ingredients:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated with the seasoning mixture.
- Arrange on Pan:
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast:
- Roast in the preheated oven for 18–20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save to Pinterest This recipe is a favorite for family taco nights where everyone gets to customize their own fajita wraps. Kids love assembling their plates and it is always a hit around our table.
Required Tools
Large mixing bowl, Chefs knife, Cutting board, Large rimmed baking sheet, Parchment paper or foil, Tongs or spatula
Allergen Information
Contains: None in main recipe. If serving with flour tortillas or sour cream, contains gluten and dairy respectively. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving, without tortillas and toppings: Calories: 260, Total Fat: 11 g, Carbohydrates: 10 g, Protein: 31 g
Save to Pinterest Serve everything hot straight from the oven with plenty of lime and fresh toppings for a memorable dinner everyone will enjoy.
Answers to Recipe Questions
- → What cut of chicken is best for this dish?
Boneless, skinless chicken breasts or thighs sliced into thin strips work best for even cooking and tenderness.
- → Can I customize the spice level?
Yes, you can adjust the amount of cayenne pepper or omit it entirely for a milder flavor.
- → How do I prevent vegetables from getting soggy?
Roast at high heat and avoid overcrowding the pan to ensure vegetables char slightly and retain texture.
- → Is marinating necessary?
Marinating for up to two hours enhances flavor but is optional if short on time.
- → What are good serving suggestions?
Serve with warm tortillas, lime wedges, fresh cilantro, and creamy or tangy toppings like sour cream or guacamole.