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Easy Crispy Sheet Pan Fajitas Recipe with Peppers and Onions for Perfect Weeknight Dinner

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A quick and easy sheet pan fajitas recipe featuring crispy chicken, caramelized peppers, and onions, perfect for a flavorful weeknight dinner.

Ingredients

Scale
  • 2 large chicken breasts (about 1 pound / 450 g), thinly sliced
  • 3 medium bell peppers (mixed colors like red, yellow, and green), sliced into strips
  • 1 large yellow onion, sliced into thin wedges
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked if available)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • A handful of fresh cilantro, chopped (optional)
  • 8 flour or corn tortillas, warmed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the chicken breasts into thin strips about 1/2 inch (1.25 cm) wide. Slice the bell peppers into strips roughly the same size as the chicken. Cut the onion into thin wedges.
  3. In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and black pepper to make the fajita seasoning.
  4. In a large mixing bowl, add the sliced chicken, peppers, and onions. Drizzle with olive oil and sprinkle the seasoning mix over the top. Toss everything until well coated.
  5. Spread the chicken and veggies out in a single layer on a rimmed baking sheet lined with parchment paper, ensuring they are not crowded.
  6. Bake for 20-25 minutes, flipping halfway through (around 12 minutes) to ensure even cooking and browning. The edges should be slightly charred and crispy.
  7. Check that the chicken reaches an internal temperature of 165°F (74°C) or is no longer pink inside.
  8. Once out of the oven, squeeze fresh lime juice over the fajitas and sprinkle chopped cilantro. Toss lightly to combine.
  9. Warm the tortillas in a dry skillet or microwave, then spoon the crispy fajita mixture onto each. Add optional toppings like sour cream, avocado, or shredded cheese if desired.
  10. Serve immediately.

Notes

Do not overcrowd the pan to avoid steaming; use high heat (425°F) for crispy edges. Flip halfway through cooking for even browning. Use parchment paper for easier cleanup. Thinly slice chicken for faster cooking. Rest fajitas briefly after roasting to let juices redistribute. For gluten-free, use corn tortillas. Adjust seasoning to taste, adding cayenne for heat or oregano for earthiness.

Nutrition

Keywords: sheet pan fajitas, easy fajitas, chicken fajitas, weeknight dinner, sheet pan dinner, peppers and onions, quick dinner, healthy fajitas

Find it online: https://jodierecipes.com/easy-crispy-sheet-pan-fajitas-recipe-with-peppers-and-onions-for-perfect-weeknight-dinner/