Description
This Sheet Pan Fajita Chicken with Charred Vegetables is a quick, healthy, and flavor-packed dinner! Juicy chicken strips and colorful peppers are roasted on one pan for a smoky, easy weeknight meal everyone will love.
Ingredients
**For the Chicken & Marinade**
1 ½ lbs boneless, skinless chicken breasts, sliced into thin strips
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Juice of 1 lime
**For the Vegetables**
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large red onion, sliced
1 tbsp olive oil
Salt & pepper, to taste
**Optional Toppings**
Fresh cilantro, chopped
Lime wedges
Warm tortillas or rice for serving
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, lime juice, and all fajita seasonings.
3. Add chicken strips and toss to coat evenly. Let marinate while you prep the vegetables (about 10 minutes).
4. On the prepared sheet pan, arrange sliced peppers and onions. Drizzle with olive oil and season with salt and pepper.
5. Add marinated chicken strips to the pan, spreading everything out evenly in a single layer.
6. Bake for 18–22 minutes, tossing halfway through, until chicken is cooked through and veggies are slightly charred.
7. Optional: Broil for 2 minutes at the end for extra smoky, caramelized edges.
8. Serve immediately with warm tortillas, rice, or over salad.
9. Top with cilantro and a squeeze of fresh lime juice — fajita perfection!
Notes
Use boneless chicken thighs for an even juicier option.
To make it spicier, add ½ tsp cayenne pepper or diced jalapeño.
Great for meal prep — divide into containers with rice or quinoa for grab-and-go lunches.
Store leftovers in the fridge up to 4 days or freeze for up to 2 months.