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30 Minute Sheet Pan Chicken Fajitas - Dinner Done! featured image showcases the vibrant and colorful cooked fajitas spread across a sheet pan, ready to serve for a quick and easy dinner.

Amazing 30-Minute Sheet Pan Chicken Fajitas

This recipe delivers delicious, flavorful chicken fajitas in just 30 minutes using a single sheet pan. The key is high heat, proper spacing, and a flavorful marinade to achieve perfectly browned chicken and tender-crisp vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 2 tbsp olive oil for chicken
  • 1 tbsp chili powder for chicken
  • 1 tsp cumin for chicken
  • 1 tsp smoked paprika for chicken
  • 1/2 tsp garlic powder for chicken
  • 1/2 tsp onion powder for chicken
  • 1/4 tsp cayenne pepper optional, for chicken
  • 1 tsp salt for chicken
  • 1/2 tsp black pepper for chicken
  • 1 tbsp lime juice for chicken
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 large orange bell pepper, sliced
  • 1 large onion, sliced
  • 2 tbsp olive oil for vegetables
  • 1 tsp chili powder for vegetables
  • 1/2 tsp cumin for vegetables
  • 1/4 tsp salt for vegetables
  • 1/4 tsp black pepper for vegetables
  • Warm tortillas, for serving
  • Salsa, for serving
  • Guacamole, for serving
  • Sour cream, for serving
  • Shredded cheese, for serving
  • Cilantro, for serving
  • Lime wedges, for serving

Equipment

  • Large Sheet Pan
  • large mixing bowl
  • small mixing bowl
  • Measuring spoons
  • Measuring cups
  • knife
  • cutting board
  • tongs
  • Oven

Method
 

  1. Prepare the Chicken: In a large bowl, combine the chicken strips with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, pepper, and lime juice. Toss to coat evenly. Let marinate for at least 10 minutes (or longer, if time allows).
  2. Prepare the Vegetables: In a separate large bowl, combine the bell pepper slices and onion slices with olive oil, chili powder, cumin, salt, and pepper. Toss to coat evenly.
  3. Assemble the Sheet Pan: Spread the vegetables in a single layer on a large sheet pan. Arrange the chicken strips on top of the vegetables in a single layer, making sure not to overcrowd the pan.
  4. Bake: Preheat oven to 450°F (232°C). Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C). For extra char, broil for the last 2-3 minutes, watching carefully to prevent burning.
  5. Serve: Serve immediately with warm tortillas and your favorite toppings. Enjoy!

Notes

For best results, ensure the oven is preheated to the correct temperature. Do not overcrowd the sheet pan. Broiling adds extra char, but watch carefully to prevent burning. Marinating the chicken longer enhances the flavor. Serve immediately for the best texture.