There’s something about the sizzle and aroma of chicken and peppers roasting together that instantly lifts the mood in my kitchen. This sheet pan chicken fajitas recipe is my go-to when I want dinner on the table fast, without sacrificing flavor or fun.
One evening, after a long day, I tossed the chicken strips and vibrant bell peppers with a blend of smoky spices and slid the tray into the oven. The smell of cumin and paprika mingling with roasted onion filled the air, tempting anyone nearby. When I pulled it out, the colors were vivid, and the chicken was perfectly tender. Wrapping the mixture in warm tortillas, I added a squeeze of lime and a sprinkle of fresh cilantro. Each bite was a burst of zest and comfort — a little celebration on a plate that made the weeknight feel special.
- Ready in just over half an hour with minimal cleanup
- Bright, colorful veggies that add crunch and freshness
- Flexible—great for meal prep or a quick family dinner
- Bold fajita spices roasted to deepen flavor beautifully
- Perfect for wrapping in tortillas or serving over rice
If you’re worried about juggling multiple pans or complicated steps, this recipe simplifies the whole process. Everything cooks together on one sheet, so you spend less time cleaning and more time savoring.
PrintSheet Pan Chicken Fajitas
A quick and easy sheet pan chicken fajitas recipe featuring tender chicken strips and colorful bell peppers, all seasoned with classic fajita spices and roasted to perfection on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 pound boneless, skinless chicken breasts, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 yellow bell pepper, sliced into thin strips
1 medium yellow onion, sliced into thin strips
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 small flour tortillas
Fresh cilantro leaves, for garnish (about 2 tablespoons, chopped)
Lime wedges, for serving (4 wedges)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sliced chicken, red bell pepper, green bell pepper, yellow bell pepper, and yellow onion.
In a small bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and black pepper.
Pour the seasoning mixture over the chicken and vegetables. Toss well to coat everything evenly.
Spread the chicken and vegetable mixture in a single layer on a large rimmed baking sheet.
Bake in the preheated oven for 18 to 20 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender.
Remove from the oven and let rest for 2 minutes.
Warm the flour tortillas in the oven for 1 to 2 minutes or in a microwave for 20 seconds.
Serve the chicken and vegetables on the warm tortillas, garnish with chopped cilantro, and squeeze lime wedges over the top.
FAQ
Can I use other types of peppers? Absolutely. Feel free to swap in any bell peppers you have, or even add some poblano or jalapeño for extra heat.
Is this recipe good for meal prep? Yes! It stores well in the fridge for a few days and reheats quickly, making it ideal for busy weekdays.
Can I make it gluten-free? Simply swap the flour tortillas for corn or gluten-free wraps, and you’re all set.
How can I add more veggies? Try tossing in sliced mushrooms or zucchini before roasting for extra color and nutrients.
When you want dinner that feels like a treat but comes together in a flash, this sheet pan chicken fajitas recipe is a reliable friend. Give it a try tonight and enjoy the bright flavors and easy cleanup that make weeknight cooking something to look forward to.