Description
Bold, unfussy, and full of flavor, these sheet pan fajitas are a one-pan wonder. Roasted at high heat for caramelized veggies and juicy protein, they’re endlessly customizable and perfect for weeknights or festive gatherings.
Ingredients
Chicken breast or flank steak – 1.5 lbs, thinly sliced
Bell peppers (red, green, yellow) – 3 total, sliced
Red onion – 1 large, sliced
Olive oil – 3 tablespoons
Lime juice + zest – From 1 lime
Smoked paprika – 1 tsp
Cumin – 1 tsp
Chili powder – 1 tsp
Garlic powder – 1/2 tsp
Onion powder – 1/2 tsp
Salt & pepper – To taste
Tortillas, lettuce wraps, or rice – For serving
Instructions
1. Preheat the oven to 400°F. Cover a large sheet pan with parchment or foil.
2. In a large bowl, toss sliced chicken or steak with olive oil, lime juice, zest, and all spices.
3. Spread protein evenly on the sheet pan. Scatter sliced peppers and onions around them.
4. Roast for 25–30 minutes, flipping halfway. You’re aiming for deep browning and tender veggies.
5. Optional: Squeeze more lime over everything and sprinkle on chopped cilantro.
Notes
Use portobello mushrooms or ground turkey as a substitute.
Add extras like avocado, pickled onions, sour cream, or kimchi for fusion flair.
Store leftovers in airtight containers for up to 4 days.
Reheat in oven or skillet. Can be frozen.
Serve in tortillas, over rice, in lettuce cups, or as breakfast tacos.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: sheet pan fajitas, chicken fajitas, easy fajita recipe, Tex-Mex dinner