Pin It The first time I made sheet pan fajitas was on a Tuesday evening when I had zero energy but a family to feed. I threw everything onto one pan, skeptical that it would actually taste good, but twenty-five minutes later my kitchen smelled like a cantina. Now its the dinner I turn to when I want real flavor without the real effort.
I made these for a friends birthday last summer and watched three generations build their own fajitas at the table. My friends dad leaned over and whispered that these were better than the tex mex place downtown, which might be the highest compliment Ive ever received in my kitchen.
Ingredients
- Chicken breasts or thighs: Thighs stay juicier but breasts work great if thats what you have, just slice them against the grain into even strips
- Red yellow and green bell peppers: The mix looks beautiful and each pepper brings slightly different sweetness so dont skip the variety
- Red onion: It becomes sweet and mild when roasted, plus those charred edges are basically candy
- Chili powder and cumin: This is your flavor foundation so dont be shy with these two
- Smoked paprika: This is what gives you that grill flavor without actually firing up the grill
- Lime juice: Use fresh please, the bottled stuff cant compare and you need that bright acid against the rich spices
Instructions
- Preheat your oven to 220C 425F:
- Line your largest baking sheet with parchment paper because you will thank yourself later when youre not scrubbing baked on marinade
- Whisk together the marinade:
- Combine the olive oil with chili powder, cumin, smoked paprika, garlic and onion powder, oregano, cayenne, salt, pepper, and that fresh lime juice in a big bowl
- Coat everything generously:
- Add the chicken strips and all the sliced vegetables to the bowl and toss with your hands until every piece is covered in those spices
- Spread it all out:
- Arrange the chicken and vegetables on your prepared sheet pan in a single layer without overcrowding so everything roasts instead of steams
- Roast until sizzling:
- Cook for 22 to 25 minutes, pulling the pan out halfway through to give everything a stir and rotate the pan for even browning
- Serve it up hot:
- Bring the whole pan to the table and let everyone build their own fajitas with warm tortillas and whatever toppings make them happy
Pin It These fajitas have become my go to for Sunday meal prep because they actually taste better after a day in the fridge. I pack the chicken and peppers separately from the tortillas and toppings, then reheat portions throughout the week for lunches that feel like a treat instead of a chore.
Make It Your Own
The beauty of this recipe is how easily it adapts to whatever you have on hand or need to avoid. Swap the chicken for steak strips, shrimp, or even chickpeas for a vegetarian version that still delivers big flavor.
Perfect Pairings
A cold mexican beer or crisp white wine cuts through the spices beautifully. On the side, serve mexican rice, refried beans, or a simple green salad dressed with lime vinaigrette to round out the meal.
Timing And Prep
You can slice all the vegetables and mix the marinade up to a day ahead, keeping everything in separate containers in the refrigerator. When youre ready to cook, just toss it all together and roast while you set the table and warm the tortillas.
- Warm your tortillas directly over a gas burner for 15 seconds per side or wrap them in foil and heat in the oven for the last 5 minutes of cooking
- Extra fajita filling keeps for 4 days in the refrigerator and actually tastes better as the spices continue to develop
- Double the recipe and freeze portions in freezer bags for those nights when even 40 minutes feels like too much
Pin It Theres something deeply satisfying about a meal that looks impressive but barely requires any effort. These fajitas have saved more weeknights than I can count, and somehow they never get old.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs sliced into strips work well, providing tender texture and quick cooking.
- → Can I make this dish gluten-free?
Yes, by serving without flour tortillas and opting for corn tortillas or green leaf bases, it fits gluten-free needs.
- → What spices are essential for the Tex-Mex flavor?
Chili powder, ground cumin, smoked paprika, and oregano create the classic smoky and earthy Tex-Mex profile.
- → How can I add extra heat to this meal?
Incorporate sliced jalapeños into the vegetables or increase cayenne pepper in the seasoning mix to boost spiciness.
- → Are there variation options for proteins?
Yes, you can swap the chicken for beef strips, shrimp, or tofu depending on preference and dietary needs.