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Easy Juicy Sheet Pan Chicken Fajitas Recipe with Peppers to Impress

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A quick and flavorful sheet pan chicken fajitas recipe featuring juicy chicken breasts and colorful bell peppers, perfect for busy weeknights and casual gatherings.

Ingredients

Scale
  • 1 pound (450 g) boneless, skinless chicken breasts, sliced into thin strips
  • 3 medium bell peppers (red, yellow, and green), sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¾ teaspoon salt (to taste)
  • ¼ teaspoon freshly ground black pepper
  • 1 lime, juiced (optional but recommended)
  • A handful of chopped cilantro (optional)
  • Flour or corn tortillas, for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts into ½-inch (1.25 cm) thick strips, keeping them uniform in size.
  3. Cut the bell peppers into thin strips, about the same width as the chicken. Slice the onion into similar-sized strips.
  4. In a large mixing bowl, combine olive oil, garlic powder, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir until combined.
  5. Toss the chicken and vegetables in the marinade bowl, coating everything evenly.
  6. Arrange the chicken and peppers in a single layer on a rimmed sheet pan, avoiding overcrowding.
  7. Roast in the oven for 18-22 minutes, flipping the chicken and veggies halfway through (around 10 minutes in), until chicken reaches 165°F (74°C) and peppers are tender with slightly charred edges.
  8. Optional: Turn on the broiler for the last 2 minutes for extra char and crispiness, watching closely to prevent burning.
  9. Remove from oven and squeeze fresh lime juice over the hot fajitas. Scatter chopped cilantro on top.
  10. Serve immediately with warm tortillas and your favorite toppings like sour cream, guacamole, or shredded cheese.

Notes

If the sheet pan gets crowded, roast chicken and veggies in two batches for better caramelization. Use a sturdy non-stick sheet pan or line with parchment paper for easier cleanup. Thinly slice chicken for even cooking and juiciness. Flipping halfway ensures even roasting. Fresh lime juice brightens the dish and balances smoky spices. For gluten-free, use corn tortillas. Chicken thighs can be substituted for juicier meat. Add jalapeños or cayenne for extra heat. Leftovers keep well for up to 3 days refrigerated; reheat in a skillet to maintain texture.

Nutrition

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

Find it online: https://katedishes.com/easy-juicy-sheet-pan-chicken-fajitas-recipe-with-peppers-to-impress/