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Lighter Sheet Pan Chicken Fajitas: Easy 30-Minute Dinner

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These lighter sheet pan chicken fajitas are a quick, healthy, and delicious weeknight dinner. With juicy chicken, charred peppers and onions, and a smoky homemade spice blend, all roasted on one pan for easy cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 3 large bell peppers (mixed colors, such as red, yellow, orange)
  • 1 large red onion
  • 3 tablespoons avocado oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 8–10 small corn or flour tortillas (warmed)
  • Greek yogurt or sour cream (for serving)
  • ¼ cup fresh cilantro (chopped)
  • Lime wedges (for serving)
  • 1–2 avocados (sliced)
  • Salsa or pico de gallo (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place one rack in the middle position.
  2. In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon cayenne (if using). Whisk with a fork until evenly mixed.
  3. Pat chicken breasts dry with paper towels. Slice each breast lengthwise into ½-inch thick strips. Place the strips in a large bowl.
  4. Core and seed the bell peppers, then slice them into ½-inch strips. Slice the red onion into ½-inch wedges.
  5. Drizzle the chicken and vegetables with 3 tablespoons avocado oil and 2 tablespoons fresh lime juice. Sprinkle the seasoning blend over everything. Use your hands to toss and coat every piece evenly.
  6. Spread the chicken and vegetables in a single layer on a large sheet pan (18×13 inches or similar). Do not overcrowd.
  7. Roast for 12 minutes. Do not open the oven door during this time.
  8. After 12 minutes, remove the pan from the oven. Use tongs to flip the chicken strips and stir the vegetables around.
  9. Return the pan to the oven and roast for another 8-12 minutes, until the chicken is golden brown on the edges and registers 165°F on an instant-read thermometer, and the peppers are tender with some charred spots.
  10. Remove the pan from the oven and let it rest for 5 minutes. Squeeze fresh lime juice over everything. Serve immediately with warm tortillas, Greek yogurt, sliced avocado, fresh cilantro, and extra lime wedges.

Notes

For best results, slice chicken and vegetables to uniform thickness. Do not overcrowd the pan to ensure proper browning. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a hot skillet for best texture.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, healthy fajitas, 30-minute dinner, one-pan meal, chicken fajitas, weeknight dinner

Find it online: https://jollyfork.com/lighter-sheet-pan-chicken-fajitas-easy-30-minute-dinner/