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Sheet Pan Chicken Fajitas Recipe Oven

Sheet Pan Chicken Fajitas

A quick and easy weeknight meal featuring tender chicken and vibrant peppers, all roasted on a single sheet pan for minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 600 g skinless boneless chicken breasts, sliced into 1cm strips
  • 1 large red onion halved and thinly sliced
  • 1 red pepper deseeded and thinly sliced
  • 1 yellow pepper deseeded and thinly sliced
  • 1 orange pepper deseeded and thinly sliced
  • 3 tbsp olive oil
  • 2 limes 1 juiced, 1 cut into wedges for serving
For the Fajita Seasoning
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp chilli powder use mild or hot, to your preference
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp fine sea salt
  • ½ tsp black pepper
For Serving (Optional)
  • 8-12 small flour or corn tortillas
  • Soured cream or Greek yoghurt
  • Guacamole or sliced avocado
  • Fresh coriander chopped
  • Grated cheddar cheese

Method
 

  1. Preheat and Prepare: Preheat your oven to 220°C (200°C fan/Gas Mark 7). Line a large, rimmed baking sheet with baking parchment for easier clean-up.
  2. Mix the Seasoning: In a small bowl, combine all the fajita seasoning ingredients: smoked paprika, cumin, chilli powder, garlic powder, onion powder, oregano, salt, and pepper. Give it a good stir to combine.
  3. Season the Ingredients: In a large mixing bowl, add the sliced chicken, sliced peppers, and sliced red onion. Drizzle with the 3 tablespoons of olive oil. Sprinkle the seasoning mix over everything.
  4. Toss to Coat: Using your hands or a pair of tongs, toss everything together until the chicken and vegetables are evenly coated in the oil and spices. I find that using my hands is the best way to get every nook and cranny covered.
  5. Arrange on the Sheet Pan: Tip the mixture out onto your prepared baking sheet and spread it into a single, even layer. It's important not to overcrowd the pan, as this will cause the ingredients to steam rather than roast. If needed, use two pans.
  6. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 20-25 minutes. You can give everything a quick stir halfway through. The chicken should be cooked through and the vegetables should be tender and slightly charred at the edges.
  7. Add a Final Touch of Char (Optional): For extra colour and flavour, you can switch the oven to the grill setting for the final 2-3 minutes of cooking. Keep a close eye on it to prevent burning!
  8. Finish and Serve: Remove the pan from the oven. Squeeze the juice of one lime all over the hot chicken and vegetables and give it a final toss. Serve immediately with warm tortillas and your favourite toppings.

Notes

For the best char, don't overcrowd the pan; use two if necessary. Leftovers can be stored in an airtight container in the fridge for up to 3 days.