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Easy 20-Minute Sheet Pan Chicken Fajitas Recipe

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Quick and easy sheet pan chicken fajitas with smoky-spiced chicken, charred peppers and onions, ready in 20 minutes. Perfect for busy weeknights, with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 lbs (680g) chicken breasts, sliced into thin strips
  • 3 large bell peppers (mix of colors), sliced into strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (16g) chili powder
  • 1 tablespoon (7g) ground cumin
  • 1 teaspoon (3g) smoked paprika
  • 1 teaspoon (3g) garlic powder
  • 1 teaspoon (2g) dried oregano
  • ½ teaspoon (2g) unsweetened cocoa powder
  • 1 teaspoon (6g) salt
  • ½ teaspoon (2g) black pepper
  • 1 large lime, cut into wedges
  • 8–10 small flour or corn tortillas
  • Optional toppings: sour cream, guacamole, shredded cheese, fresh cilantro, salsa, pickled jalapeños

Instructions

  1. Preheat your oven to 425°F (220°C). Place your sheet pan inside while it preheats.
  2. Slice 1.5 lbs (680g) of chicken breasts into thin strips, about ½-inch thick. Slice 3 bell peppers (mixed colors) into similar-sized strips. Slice 1 large red onion into thin wedges.
  3. In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ½ teaspoon cocoa powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
  4. In a large mixing bowl, combine the chicken strips, sliced peppers, and onion. Drizzle with 3 tablespoons olive oil and sprinkle with about 2 tablespoons of the seasoning blend. Toss until evenly coated.
  5. Carefully remove the preheated pan from the oven. Spread the seasoned chicken and vegetables in a single layer.
  6. Roast for 10 minutes.
  7. After 10 minutes, remove the pan from the oven. Use tongs to flip the chicken strips and stir the vegetables. Return the pan to the oven, rotating it 180 degrees for even cooking.
  8. Roast for another 8-10 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables have charred spots.
  9. While the fajitas finish cooking, warm your tortillas over a gas flame or in a dry skillet for about 30 seconds per side. Wrap them in a clean kitchen towel to keep warm.
  10. Let the fajitas rest on the pan for 2 minutes before serving. Serve immediately with warm tortillas, lime wedges, and your favorite toppings.

Notes

For best results, preheat the sheet pan to get a good sear. Don’t overcrowd the pan—use two pans if needed. The cocoa powder adds depth without making it taste like chocolate. Let the fajitas rest for 2 minutes after cooking to redistribute juices.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, 20-minute fajitas, weeknight dinner, chicken fajitas, sheet pan dinner

Find it online: https://hungermind.com/easy-20-minute-sheet-pan-chicken-fajitas-recipe/