Dinner

Sheet Pan Fajitas

Name: Sheet Pan Fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lb boneless skinless chicken breasts, cut into ½-inch strips; 3 bell peppers (mix of red, yellow, orange), sliced into ¼-inch strips; 1 large yellow onion, sliced into ¼-inch strips; 3 tablespoons olive oil; 2 tablespoons lime juice; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon cayenne pepper; 1 teaspoon salt; ½ teaspoon black pepper; Warm flour or corn tortillas for serving; Sour cream, guacamole, salsa, and cilantro for serving

Tender strips of chicken and vibrant bell peppers roast together with warm spices, creating the authentic sizzle and char that defines fajitas. Serve with warm tortillas and classic toppings for a complete, hands-off weeknight dinner.

421calper serving 50gprotein 14gcarbs 18gfat 15min prep 25min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Sheet Pan Fajitas — common questions

Can I make this ahead?

Yes, marinate the chicken and vegetables in the oil and spice mixture up to 8 hours in the refrigerator in a covered container. Spread on the sheet pan and roast just before serving. Do not roast ahead—they lose texture and the sizzle effect.

What if I don't have smoked paprika?

Use regular paprika instead; you'll lose a subtle smokiness but the fajitas will still taste authentic. Keep the cumin as the dominant spice.

What's the most common mistake?

Overcrowding the pan, which steams the chicken instead of roasting it. Use a full-size sheet pan and spread everything in a single layer so air circulates; if needed, use two pans.

Can I use an air fryer?

Yes—work in batches and roast at 400°F for 12–15 minutes, shaking the basket halfway through, until chicken reaches 165°F. The exterior will be less charred than sheet pan.

What should I serve with these?

Warm flour or corn tortillas, sour cream, fresh guacamole or sliced avocado, pico de gallo or salsa, shredded cheese, and fresh cilantro.

How do I store and reheat leftovers?

Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on a sheet pan at 325°F for 8–10 minutes until warm, or in a skillet over medium heat, stirring often. Serve with warm tortillas.