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Easy Sheet-Pan Chicken Fajitas: The Best 30-Minute Weeknight Dinner

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These sheet-pan chicken fajitas are a quick and easy weeknight dinner, ready in just 30 minutes. Juicy chicken strips and colorful bell peppers are roasted with a smoky, flavorful seasoning blend for a delicious meal that requires minimal effort and cleanup.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts, sliced into thin strips
  • 3 large bell peppers (mixed colors), sliced into ¼-inch strips
  • 1 large poblano pepper, sliced into ¼-inch strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons (45ml) avocado oil
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1.5 teaspoons fine sea salt
  • ½ teaspoon black pepper, freshly ground
  • 8–10 small or 6 large flour or corn tortillas, warmed
  • Fresh lime wedges, for serving
  • Fresh cilantro, chopped, for garnish
  • Sour cream or Greek yogurt, for serving
  • Guacamole or sliced avocado, for serving
  • Salsa (optional), for serving

Instructions

  1. Preheat oven to 425°F (220°C). Move rack to middle position. Line a large sheet pan (18×13 inches) with parchment paper or aluminum foil; if using foil, spray lightly with cooking spray.
  2. In a small bowl, combine chili powder, cumin, garlic powder, smoked paprika, oregano, salt, and black pepper. Whisk with a fork.
  3. Place chicken strips and sliced vegetables (bell peppers, poblano, red onion) in a large mixing bowl. Drizzle with avocado oil and sprinkle seasoning mixture over everything. Use your hands to toss and coat evenly.
  4. Spread seasoned chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding; use a second pan if needed.
  5. Roast for 15 minutes. Remove pan from oven and use tongs to flip chicken strips and stir vegetables. Return to oven and roast for another 10-15 minutes, until chicken is cooked through (internal temperature of 165°F / 74°C) and vegetables are tender with some charred spots.
  6. While fajitas roast, warm tortillas: either directly over a gas flame for about 30 seconds per side, or in a dry skillet over medium-high heat for about 30 seconds per side. Wrap in a clean kitchen towel to keep warm.
  7. Let chicken and vegetables rest on the pan for 2-3 minutes. Pile onto warm tortillas, squeeze fresh lime juice over the top, and add desired toppings (sour cream, guacamole, cilantro, salsa). Serve immediately.

Notes

For best results, cut chicken and vegetables uniformly. Don’t skip flipping halfway through. Use a meat thermometer to ensure chicken reaches 165°F. If your oven runs hot or cold, use an oven thermometer. For extra flavor, toast spices in a dry skillet for 30-60 seconds before mixing. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days; reheat in a skillet for best texture.

Nutrition

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