Description
These budget-friendly sheet pan chicken fajitas are a spectacular, crowd-pleasing dinner that looks like it took all day but actually takes only 25 minutes of active work. Featuring charred chicken, caramelized peppers, and a smoky spice blend, this one-pan meal is perfect for feeding a crowd with minimal cleanup.
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
- 3 large bell peppers (mixed colors: red, green, yellow), sliced into strips
- 1 large yellow onion, sliced into wedges
- 3 tablespoons avocado oil or olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8–10 flour or corn tortillas
- Optional toppings: shredded cheese, sour cream or Greek yogurt, fresh cilantro, lime wedges, salsa
Instructions
- Preheat oven to 425°F (220°C). Line a large 18×13 inch rimmed baking sheet with aluminum foil and lightly grease.
- Slice chicken breasts into 1-inch strips and slice bell peppers and onion into similar-sized strips or wedges to ensure even cooking.
- In a large bowl, combine chicken, peppers, and onions. Drizzle with oil.
- In a small bowl, mix smoked paprika, cumin, chili powder, garlic powder, onion powder, cayenne, salt, and black pepper.
- Pour the spice mixture over the chicken and veggies and toss until evenly coated.
- Spread the mixture onto the prepared sheet pan in a single layer, ensuring pieces are not crowded to allow for roasting and charring.
- Roast for 20-25 minutes, shaking the pan or flipping ingredients at the 10-minute mark, until chicken reaches an internal temperature of 165°F and veggies are charred.
- While fajitas roast, warm tortillas in the microwave (covered with a damp towel for 30-45 seconds) or in a dry skillet.
- Let the fajitas rest for 5 minutes before serving.
- Serve straight from the pan with warm tortillas and optional toppings like cheese, sour cream, cilantro, lime, and salsa.
Notes
Do not crowd the pan; use two pans if necessary to ensure ingredients roast rather than steam. Smoked paprika is recommended for depth of flavor. Chicken thighs can be substituted for breasts. For meal prep, store chicken and veggies separately from tortillas. Do not freeze as vegetables may become mushy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving includes c
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: sheet pan dinner, chicken fajitas, budget meals, crowd pleaser, easy cleanup, Mexican food, weeknight dinner, one pan meal