Easy Sheet Pan Chicken Fajitas
These Easy Sheet Pan Chicken Fajitas will be your weeknight go-to meal —juicy strips of chicken and peppers roasted to perfection while you kick back and pretend you worked way harder than you did. The oven does all the heavy lifting; you just get the applause.
Why You’ll Love Them
- One Pan = Less Mess: No juggling skillets or scrubbing a stovetop splattered in oil.
- Bold, Smoky Flavor: Chili powder, cumin, and a pinch of heat from cayene give it that restaurant-level sizzle.
- Weeknight Friendly: 10 minutes of prep and the oven takes it from there.
- DIY Fajita Bar: Everyone builds their own—so even the picky eaters feel like they’re winning.
Ingredients
- ⅓ cup vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch ground cayenne pepper
- 1 ½ pounds chicken tenders, quartered
- 4 cups sliced bell peppers, any color
- 1 onion, sliced
- ¼ cup chopped fresh cilantro
- ½ lime, juiced
Instructions
- Gather and prep all of your ingredients.
- In a large resealable bag, whisk together the oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and a pinch of cayenne if you like some heat. Add the chicken tenders, bell peppers, and onion. Seal the bag and shake well so everything is coated. Marinate in the refrigerator for 30 minutes up to 2 hours.
- Preheat the oven to 400°F and line a rimmed sheet pan with aluminum foil for easy cleanup.
- Spread the marinated chicken and veggies evenly over the prepared pan.
- Roast for 15–20 minutes, stirring once halfway through, until the chicken is cooked through and the peppers are tender. (An instant-read thermometer in the chicken should read 165°F.)
- Finish by sprinkling fresh cilantro over the top and squeezing lime juice across the chicken and peppers. Toss lightly to distribute the flavor.
Pro Tips
- Hot Pan Trick: Preheat the sheet pan for five minutes before adding the chicken and veggies. Instant sizzle = better caramelization.
- Slice Evenly: Uniform strips of chicken and peppers mean everything cooks at the same pace.
- Double the Batch: Leftovers make a killer fajita salad or next-day quesadilla.
Pairing Suggestions
- Cilantro Lime Rice: Bright, zesty, and the perfect fajita sidekick.
- Chips & Guacamole: Because obviously.
- Charred Corn Salad: A little sweet, a little smoky—just like you.
Favorite Tools Used
- Half-Sheet Pan: Large enough to give the ingredients room to roast instead of steam.
- Sharp Chef’s Knife: For those clean, even pepper slices that make you feel like a pro.
- Tongs: To scoop up those sizzling strips.
Final Thoughts
These fajitas prove that dinner can be equal parts easy and impressive. A single sheet pan, a few colorful peppers, and—voilà—your weeknight just leveled up. The best part? While the oven works its magic, you’re free to set the table, mix up a quick margarita, or simply put your feet up for a well-earned breather. When the timer dings, you’ve got juicy chicken and caramelized veggies ready to tuck into warm tortillas—no skillet splatter, no stress, just a fresh, flavorful feast that tastes like you planned it all day.
Easy Sheet Pan Chicken Fajitas
Easy Sheet Pan Chicken Fajitas are a fast, no-fuss dinner that packs big flavor. Juicy strips of chicken, sweet peppers, and onions roast together in the oven for a Tex-Mex meal that’s weeknight easy and crowd-pleasing.
Equipment
- Rimmed Sheet Pan – Large enough to give the ingredients room toroast instead of steam.
- Chef Knife – For those clean, evenpepper slices that make you feel like a pro.·
- Tongs – To scoop up those sizzling strips.
Ingredients
- ⅓ cup vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pinch ground cayenne pepper optional
- 1 ½ pounds chicken tenders quartered
- 4 cups sliced bell peppers any color (about 3 bell peppers)
- 1 onion sliced
- ¼ cup chopped fresh cilantro
- ½ lime juiced
Instructions
- Gather and prep all of your ingredients.
- In a large resealable bag, whisk together the oil, chili powder, oregano, garlic powder, onion powder, cumin, salt, black pepper, and a pinch of cayenne if you like some heat. Add the chicken tenders, bell peppers, and onion. Seal the bag and shake well so everything is coated. Marinate in the refrigerator for 30 minutes up to 2 hours.
- Preheat the oven to 400°F and line a rimmed sheet pan with aluminum foil for easy cleanup.
- Spread the marinated chicken and veggies evenly over the prepared pan.
- Roast for 15–20 minutes, stirring once halfway through, until the chicken is cooked through and the peppers are tender. (An instant-read thermometer in the chicken should read 165°F.)
- Finish by sprinkling fresh cilantro over the top and squeezing lime juice across the chicken and peppers. Toss lightly to distribute the flavor.
Notes
Pro Tips
- Slice Evenly: Uniform strips of chicken and peppers mean everything cooks at the same pace.
- Double the Batch: Leftovers make a killer fajita salad or next-day quesadilla.
- Cilantro Lime Rice: Bright, zesty, and the perfect fajita sidekick.
- Chips & Guacamole: Because obviously.
- Charred Corn Salad: A little sweet, a little smoky—just like you.
Nutrition
Serving: 4 ServingsCalories: 288kcalCarbohydrates: 9gProtein: 26gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 73mgSodium: 734mgPotassium: 674mgFiber: 2gSugar: 3gVitamin A: 1440IUVitamin C: 120mgCalcium: 30mgIron: 1mg
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