Go Back
Top-down view of heavily seasoned chicken fajitas on a metallic tray with charred edges and roasted peppers. (Sheet Pan Chicken Fajitas)

Sheet Pan Chicken Fajitas: The Ultimate 30-Minute Sizzling Dinner

Easy Sheet Pan Chicken Fajitas featuring charred seasoned chicken, blistered bell peppers, and caramelized onions. A vibrant, high-protein 30-minute meal perfect for busy weeknights and Pinterest-worthy meal prep.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Fajita Ingredients
  • 1.5 lbs Chicken Breast 680g, sliced into thin strips
  • 3 large Bell Peppers Red, green, and yellow, sliced into strips
  • 1 large Red Onion 200g, thinly sliced
  • 3 tbsp Avocado Oil 45ml
  • 1 tbsp Chili Powder 15g
  • 2 tsp Smoked Paprika 10g
  • 1 tsp Cumin 5g
  • 1 tsp Garlic Powder 5g
  • 1/2 cup Fresh Cilantro For garnish
  • 2 whole Limes Cut into bright green wedges

Equipment

  • 1 Large metallic baking sheet
  • 1 Large Mixing Bowl

Method
 

Prepare the Oven and Sheet Pan
  1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
  2. In a large bowl, toss sliced chicken, peppers, and onions with oil and roasted fajita seasoning until heavily coated with an oily sheen.
Roasting Process
  1. Spread the mixture onto a metallic baking sheet in a single layer, ensuring ingredients are not overcrowded.
  2. Roast for 18-22 minutes. At the halfway point, toss with a spatula to ensure the chicken develops golden-brown charred edges and the onions become translucent.
Finishing Touches
  1. Remove from the oven. Scatter fresh green cilantro leaves over the pan and arrange bright green lime wedges around the edges.

Notes

Use two pans if your vegetables look crowded to ensure they blister rather than steam.
For extra char, broil on high for the final 2 minutes of cooking.