20-Minute Dinners
Sheet Pan Chicken Fajitas
A classic Tex-Mex restaurant favorite adapted for an incredibly quick, single-sheet pan preparation. Thin strips of juicy chicken breast or thigh are roasted alongside colorful bell peppers and savory onions, melting into a fragrant blend of authentic fajita spices. Under high heat, the vegetables caramelize around the edges while maintaining a crisp-tender bite, and the chicken develops a beautiful zesty crust. It delivers the perfect punch of mild heat, natural sweetness, and vibrant citrus freshness with minimal cleanup.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 410 kcal
- Protein
- 34 g
- Fat
- 14 g
- Carbs
- 38 g
- Fiber
- 4 g
Step by step
Method
- 01
Preheat your oven to 210°C
Preheat your oven to 210°C. High heat is absolutely critical to roast and caramelize the components rapidly rather than stewing them in their own juices.
- 02
Rinse the chicken fillets, pat them completely dry with paper…
Rinse the chicken fillets, pat them completely dry with paper towels, and cut them into thin 1-cm wide strips across the grain to keep the meat exceptionally tender.
- 03
Core the bell peppers and cut them into long matchsticks
Core the bell peppers and cut them into long matchsticks. Peel the onion and slice it into medium-thick wedges that will soften beautifully without burning.
- 04
Place the sliced chicken, peppers, and onions directly onto a…
Place the sliced chicken, peppers, and onions directly onto a large baking sheet. Sprinkle uniformly with salt, fajita seasoning, and vegetable oil.
- 05
Toss everything together with your hands until well coated, t…
Toss everything together with your hands until well coated, then spread the mixture in a tight single layer across the pan to promote even roasting.
- 06
Place in the oven and bake for 15 minutes
Place in the oven and bake for 15 minutes. The chicken is done when it turns opaque and firm, and the peppers are tender with slight charred spots on the edges.
- 07
Carefully slide out the sheet pan and immediately squeeze the…
Carefully slide out the sheet pan and immediately squeeze the juice of half a fresh lime all over the sizzling fajita mixture for a vibrant pop of acidity.
Dishday
Useful advice
Cooking tip
Slice the chicken and bell peppers into uniform, thin strips so everything cooks at the exact same speed without drying out.
How to serve
Serve sizzling hot directly from the baking sheet. Accompany with warm flour tortillas, sour cream, salsa, or fresh guacamole so everyone can build their own custom rolls.
How to store
Store the cooked chicken and vegetable mixture in an airtight container in the fridge for up to 24 hours. Reheat quickly in a screaming hot skillet.
Note
If you don't have store-bought fajita seasoning, make your own by blending paprika, cumin, garlic powder, oregano, chili flakes, and a pinch of sugar.
