Crispy Sheet Pan Fajita Chicken: Easy 30-Minute Dinner
A quick and easy weeknight dinner featuring crispy, marinated chicken strips and roasted bell peppers and onions on a single sheet pan. This recipe delivers restaurant-style smoky flavors in under 30 minutes with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Mexican
Ingredients
- Boneless, skinless chicken breasts (cut into thin strips)
- Bell peppers (red, yellow, orange, and green), sliced into strips
- Large yellow onion, sliced into half-moons
- Extra virgin olive oil (divided)
- Fresh lime juice (from about 2 limes)
- Fresh garlic cloves, minced
- Ground cumin
- Chili powder
- Smoked paprika
- Salt
- Black pepper
- Optional: Sliced jalapeños or corn kernels
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or grease lightly with olive oil.
- Pat chicken breasts dry and slice into thin, bite-sized strips. Place in a large mixing bowl.
- In a small bowl, whisk together 2 tablespoons olive oil, juice of one lime, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and minced garlic.
- Pour marinade over chicken strips and toss to coat evenly. Let sit for 10 minutes.
- Slice bell peppers and onion into uniform strips and half-moons respectively.
- Spread marinated chicken on one side of the baking sheet and sliced vegetables on the other. Do not mix. Drizzle remaining 1 tablespoon olive oil over veggies and sprinkle with a pinch of salt.
- Roast in preheated oven for 15-18 minutes. Halfway through (around 8 minutes), stir everything to ensure even cooking.
- Chicken is done when internal temperature reaches 165°F (74°C) and edges are charred. Veggies should be tender-crisp.
- Remove from oven and let rest for 2-3 minutes before serving with warm tortillas, salsa, guacamole, and sour cream.
Notes
Do not overcrowd the pan, as this will cause the vegetables to steam instead of roast, resulting in soggy texture. Pat chicken dry before marinating to ensure proper browning. If cooking for a large group, use two pans. Chicken thighs can be substituted but may require 2-3 additional minutes of cooking time.
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: sheet pan dinner, fajita chicken, easy weeknight dinner, crispy chicken, healthy Mexican food, gluten-free dinner, 30 minute meals