Busy Weeknight Win: Quick And Easy Sheet Pan Chicken Fajitas Dinner Recipe

This sheet pan chicken fajitas recipe delivers sizzling, restaurant-style flavor with almost zero cleanup. Toss everything on one tray, roast until caramelized, and pile it into warm tortillas for a fast, colorful weeknight dinner.

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.

Prep Time: 10 min | Cook Time: 18 min | Total: 28 min | Servings: 2

Ingredients

• 250 g chicken breast (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 small red onion (thinly sliced)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp chili powder
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp sugar
• 1 lime (half juiced, half for serving)
• 4 small tortillas
• 20 g fresh coriander leaves (roughly chopped)
• 40 g sour cream
• 40 g grated cheese (optional, for serving)

Instructions

1. Preheat the oven to 220°C (425°F) and line a large sheet pan with baking paper.
2. Place the sliced chicken breast, red bell pepper, yellow bell pepper, and red onion on the sheet pan in a single layer.
3. In a small bowl, combine olive oil, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, black pepper, and sugar. Stir until it forms a well-mixed spiced oil.
4. Drizzle the spiced oil over the chicken and vegetables on the pan. Toss everything with your hands or tongs until evenly coated, then spread back into a single layer.
5. Roast in the preheated oven for 15-18 minutes, stirring once halfway, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
6. Remove the pan from the oven and immediately squeeze the juice from half a lime over the hot fajita mixture. Toss gently to coat.
7. Warm the tortillas in the oven for 1-2 minutes or in a dry pan over medium heat until soft and pliable.
8. To serve, divide the chicken and vegetable mixture among the warm tortillas. Top with sour cream, grated cheese if using, fresh coriander leaves, and extra lime wedges from the remaining lime half.

Ingredient Swaps

• chicken breast → chicken thigh – use 250 g boneless, skinless chicken thighs for extra juiciness
• sour cream → plain yogurt – use 40 g thick yogurt for a lighter, tangier topping
• tortillas → lettuce leaves – for a low-carb option, use large lettuce leaves as wraps
• grated cheese → plant-based cheese – for dairy-free, use your favorite vegan cheese or omit entirely
• olive oil → rapeseed oil – a neutral oil works if you do not have olive oil on hand

Tips

• Slice the chicken and vegetables evenly so everything cooks at the same speed.
• For deeper flavor, toss the chicken and vegetables with the spice mixture and marinate in the fridge for up to 12 hours before roasting.
• If you prefer more char, place the pan under the grill/broiler for 2-3 minutes at the end, watching carefully to avoid burning.
• Serve with extra toppings like sliced avocado, tomato salsa, or pickled jalapeños to customize each fajita.
• Leftover fajita filling can be cooled and stored in an airtight container in the fridge for up to 3 days and is great in rice bowls or salads the next day.

Nutrition (per serving)

• Calories: approximately 480 per serving
• Protein: 38 g
• Carbohydrates: 42 g
• Fat: 17 g