Sheet pan chicken fajitas

Why you'll love this recipe

Sheet pan chicken fajitas are the ultimate weeknight dinner. Everything cooks on one tray - minimal prep, minimal cleanup, maximum flavour. The high oven heat creates those irresistible charred edges on the peppers while keeping the chicken juicy.

Ingredients

For the chicken and vegetables

• 600g chicken breast, sliced into strips
• 3 bell peppers (mixed colours), sliced
• 1 large onion, sliced
• 2 tablespoons olive oil

For the fajita seasoning

• 1 tablespoon chilli powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime

To serve

• 8 small flour or corn tortillas
• Fresh coriander
• Lime wedges
• Salsa
• Guacamole or sliced avocado
• Sour cream or Greek yogurt

Instructions

1. Preheat oven: Set oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2. Make the seasoning: Combine all spices in a small bowl.

3. Prepare the chicken: Place chicken strips in a large bowl. Add 1 tablespoon olive oil and half the seasoning. Toss to coat evenly.

4. Prepare the vegetables: In another bowl, toss peppers and onions with remaining olive oil and seasoning.

5. Arrange on pan: Spread vegetables on one half of the baking sheet and chicken on the other half. Keep them separate for even cooking.

6. Roast: Bake for 20-25 minutes, stirring halfway through, until chicken is cooked through (74°C/165°F internal) and vegetables are charred at the edges.

7. Finish: Squeeze fresh lime juice over everything. Toss chicken and vegetables together.

8. Serve: Warm tortillas and serve with your choice of toppings.

Tips for success

• Don't overcrowd: Use a large sheet pan or two smaller ones. Overcrowding steams rather than roasts.
• Slice evenly: Cut chicken and vegetables into similar-sized pieces for even cooking.
• High heat matters: The high temperature creates those delicious charred bits.
• Warm your tortillas: Wrap in foil and place in oven for last 5 minutes, or char quickly over a gas flame.

Make your own seasoning

This homemade fajita seasoning is far better than packets and contains no added sugar or preservatives. Make a large batch and store in an airtight container for up to 6 months.

Meal prep tips

• Prep ahead: Slice chicken and vegetables the night before.
• Cook in batches: Double the recipe for easy lunches.
• Storage: Refrigerate cooked fajita filling for up to 4 days.
• Reheat: Warm in a skillet for best results, or microwave if short on time.

Variations

• Steak fajitas: Replace chicken with flank steak, sliced against the grain.
• Shrimp fajitas: Use large shrimp, reduce cooking time to 12-15 minutes.
• Vegetarian: Use portobello mushrooms and extra vegetables.
• Low-carb: Skip tortillas, serve over cauliflower rice or lettuce.

Serving suggestions

As tacos: Load up small tortillas with fajita mix and toppings.

As a bowl: Serve over rice with beans, corn, and all the fixings.

As a salad: Place over mixed greens with ranch or cilantro-lime dressing.

As nachos: Top tortilla chips with fajita mix and melted cheese.

Nutritional notes

This recipe is naturally high in protein and relatively low in carbohydrates (without tortillas). Bell peppers are excellent sources of vitamin C - one serving provides over 100% of your daily needs. The variety of colours indicates different antioxidant profiles, so using mixed peppers maximises nutritional benefits.