Description
Sheet Pan Chicken Fajitas bring all the sizzling Tex-Mex flavors you love into an easy, one-pan weeknight dinner. Juicy chicken, caramelized onions, and colorful peppers roast together with bold spices until perfectly tender and slightly charred. Just add tortillas and toppings for a fast, family-friendly feast ready in under 30 minutes.
Ingredients
1 lb (450 g) chicken breast tenders, cut into bite-size pieces
1 red onion, thinly sliced (150 g)
1 green bell pepper, thinly sliced (120 g)
1 red bell pepper, thinly sliced (120 g)
1 yellow bell pepper, thinly sliced (120 g)
2 tbsp (30 ml) olive oil
1 tbsp (8 g) chili powder
1 tbsp (8 g) cumin
1 tsp (3 g) garlic powder
1 tsp (3 g) paprika
1 tsp (1 g) dried oregano
½ tsp (1.5 g) onion powder
Kosher salt, to taste
Fresh cracked black pepper, to taste
Warm tortillas, for serving
Optional toppings: salsa, guacamole, sour cream, shredded cheese
Instructions
Preheat Oven: Heat to 400°F (200°C). Line a baking sheet with parchment or grease lightly.
Assemble Pan: Spread chicken, onion, and peppers evenly on the sheet pan.
Season: Drizzle with olive oil. Sprinkle chili powder, cumin, garlic powder, paprika, oregano, onion powder, salt, and pepper. Toss well to coat.
Roast: Bake for 10 minutes, stir, then bake another 5 minutes until chicken reaches 165°F (74°C).
Char: Switch oven to broil and cook 2–3 minutes until edges are crispy and lightly charred.
Serve: Fill tortillas with chicken and veggies. Add toppings like salsa, sour cream, guacamole, or cheese.
Notes
Cut chicken and veggies evenly for consistent cooking.
Don’t overcrowd the pan—spread in a single layer for roasting, not steaming.
Make ahead by chopping veggies earlier in the day.
Heat tortillas before serving for the best flavor.
Leftovers make great fajita bowls over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Plats
- Method: Sheet Pan / Oven-Baked
- Cuisine: Mexican / Tex-Mex