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Easy 25-Minute Sheet Pan Fajitas Recipe for Quick Delicious Dinners

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A quick and easy sheet pan fajitas recipe that combines juicy chicken, colorful bell peppers, and onions roasted together for a flavorful and satisfying meal in just 25 minutes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced
  • 3 medium bell peppers (red, yellow, green), sliced into strips
  • 1 large yellow onion, sliced into strips
  • 3 tablespoons olive oil
  • 2 tablespoons fajita seasoning (chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper)
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 8–10 flour or corn tortillas, warmed
  • Optional toppings: sour cream, shredded cheese, avocado slices, salsa, pickled jalapeños

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts or thighs into thin strips, about ½ inch thick. Slice the bell peppers and onion into similar-sized strips.
  3. In a large bowl, combine fajita seasoning, olive oil, and lime juice. Stir well.
  4. Add the sliced chicken, bell peppers, and onions to the bowl and toss until evenly coated with the seasoning mixture.
  5. Spread the chicken and vegetables in a single layer on a baking sheet lined with parchment paper or foil. Avoid overcrowding.
  6. Roast in the oven for 20-25 minutes. Halfway through (around 12 minutes), flip the chicken and stir the veggies to ensure even cooking and caramelization.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender with lightly charred edges. Broil for 1-2 minutes if more color is desired, watching closely.
  8. Remove from oven and garnish with chopped fresh cilantro and an extra squeeze of lime juice if desired.
  9. Warm tortillas by wrapping them in foil and placing in the oven for the last 5 minutes of cooking or heating individually on a dry skillet.
  10. Assemble fajitas by spooning chicken and veggies onto tortillas and adding preferred toppings. Serve immediately.

Notes

Use uniform thin strips for even cooking. Flip halfway through roasting to prevent uneven cooking. Rest chicken for 5 minutes after roasting to keep it juicy. For gluten-free, use corn tortillas or lettuce wraps. Variations include swapping chicken for steak, shrimp, tofu, or portobello mushrooms. Adding pineapple chunks in the last 10 minutes of roasting adds a sweet smoky flavor.

Nutrition

Keywords: sheet pan fajitas, quick dinner, easy fajitas, chicken fajitas, one pan meal, weeknight dinner, Mexican recipe

Find it online: https://oracooks.com/easy-25-minute-sheet-pan-fajitas-recipe-for-quick-delicious-dinners/