Print

Easy Sheet Pan Chicken Fajitas: Best 30-Minute Dinner

easy sheet pan chicken fajitas - featured image
Print Recipe

Juicy chicken thighs and perfectly caramelized bell peppers and onions roasted on a single sheet pan with a smoky homemade fajita seasoning. This quick and easy 30-minute dinner is perfect for busy weeknights and requires minimal cleanup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 medium bell peppers (any colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into strips
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional, for heat)
  • 8–10 small flour or corn tortillas, warmed
  • Toppings: sour cream or Greek yogurt, fresh salsa or pico de gallo, shredded cheese, fresh cilantro, sliced avocado or guacamole, extra lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Place the rack in the middle position. Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Add a pinch of cayenne if desired. Stir with a fork to break up any clumps.
  3. Slice bell peppers into 1/2-inch (1.25 cm) strips. Slice onion into similar-sized strips.
  4. Pat chicken thighs dry with paper towels. Slice each thigh into 1-inch (2.5 cm) wide strips, or leave whole if preferred.
  5. In a large mixing bowl, combine chicken strips, sliced peppers, and onion. Drizzle with olive oil and lime juice. Sprinkle the seasoning mixture over everything. Toss until every piece is evenly coated.
  6. Arrange the chicken and vegetables in a single layer on the prepared sheet pan. Do not overcrowd.
  7. Roast for 20 minutes. After 15 minutes, check that chicken is cooked through (internal temperature of 165°F / 74°C) and vegetables are tender with caramelized edges. For more browning, switch the oven to broil for the last 2-3 minutes, watching carefully.
  8. Remove from oven and let rest for 2 minutes. Squeeze extra lime juice over everything. Serve immediately with warm tortillas and desired toppings.

Notes

Pat chicken dry for better browning. Cut vegetables uniformly for even cooking. Use the broiler carefully to avoid burning. Let chicken rest before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for best results.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, 30-minute dinner, weeknight dinner, chicken fajitas, sheet pan dinner

Find it online: https://breezybake.com/easy-sheet-pan-chicken-fajitas-best-30-minute-dinner/