Get ready to bring the sizzle and spice of a Mexican fiesta right to your dinner table with these incredibly easy and delicious Speedy Sheet Pan Chicken Fajitas! Imagine tender strips of seasoned chicken, colorful bell peppers, and sweet onions, all roasted to perfection on a single pan, filling your kitchen with an irresistible, smoky aroma. What makes this recipe truly special is its brilliant simplicity and minimal cleanup, delivering all the classic fajita flavor you love without the fuss. Perfect for a quick and healthy weeknight meal when you’re short on time but craving big flavors, a fun and interactive dinner for the whole family, or when you simply want a vibrant and satisfying dish. You’ll be amazed at how effortlessly you can create this crowd-pleasing Mexican favorite!
Prep Time: 20 mins
Total Time: 40-45 mins (includes roasting time)
Servings: 4
Ingredients:
- 1.5 lbs Boneless, Skinless Chicken Breasts, sliced into 1/4-inch thick strips
- 2-3 Bell Peppers (various colors), sliced
- 1 large Onion (red or yellow), strips
- 3 tbsp Olive Oil
- 1 Lime (about 2 tbsp)
- 2 tsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 8-12 Flour or Corn Tortillas, warmed
- Optional Toppings: Guacamole, salsa, sour cream or Greek yogurt, shredded cheese, fresh cilantro, lime wedges
Instructions:
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup (optional, but recommended).
- Combine Veggies and Chicken: In a large mixing bowl, combine the sliced chicken strips, sliced bell peppers, and sliced onion.
- Make Seasoning Mixture: In a small bowl, whisk together the olive oil, lime juice, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- Toss to Coat: Pour the seasoning mixture over the chicken and vegetables in the large bowl. Toss thoroughly with your hands or tongs until everything is evenly coated.
- Arrange on Sheet Pan: Spread the seasoned chicken and vegetable mixture in a single, even layer on the prepared baking sheet. (Try not to overcrowd the pan; use two pans if necessary to ensure everything roasts properly and gets a nice char instead of steaming).
- Roast: Place the baking sheet in the preheated oven. Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and no longer pink, and the vegetables are tender-crisp and slightly charred at the edges.
- Warm Tortillas: While the fajitas are roasting, warm your tortillas. You can wrap them in a damp paper towel and microwave for 30-60 seconds, or warm them individually in a dry skillet over medium heat for about 30 seconds per side.
- Serve Your Fiesta: Remove the sheet pan from the oven. Serve the sizzling chicken and vegetable mixture immediately with the warm tortillas and your favorite optional toppings like guacamole, salsa, sour cream, shredded cheese, fresh cilantro, and extra lime wedges for squeezing. Let everyone build their own perfect fajita!
Recipe Notes:
- Chicken Slicing: Slicing the chicken into uniform strips ensures it cooks evenly along with the vegetables.
- Don’t Overcrowd: For the best browning and char, make sure the chicken and veggies are in a single layer. If your baking sheet is too small, use two. This helps them roast rather than steam.
- Spice Level: This recipe has a mild to medium spice level. For more heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the seasoning mixture.
- Make it Your Own: Feel free to add other quick-cooking vegetables like sliced mushrooms or zucchini along with the peppers and onions.
- Protein Swap: This method also works wonderfully with steak (flank or skirt steak, sliced against the grain) or shrimp (add shrimp in the last 8-10 minutes of cooking as they cook quickly).
- Meal Prep Tip: You can slice the chicken and vegetables and mix the seasoning ahead of time. Store them separately in the refrigerator. When ready to cook, just toss everything together and roast!
- Storage: Store leftover cooked fajita mixture in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or in the oven.
And there you have it – a vibrant, flavorful, and incredibly easy Speedy Sheet Pan Chicken Fajita dinner that’s perfect for any night of the week! This recipe is sure to become a family favorite for its fantastic taste, customizable nature, and how simple it makes bringing a little fiesta to your table. We hope you enjoy every delicious, sizzling bite! ¡Buen provecho!
