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Chicken Fajitas

Easy Dump-and-Go Chicken Fajitas

These easy dump-and-go chicken fajitas are zesty, colorful, and full of flavor—no skillet needed! Everything roasts together on one sheet pan for a weeknight dinner that's ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mexican-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Fajitas:
  • 1.5 lbs boneless skinless chicken breasts - sliced into ½-inch strips
  • 3 large bell peppers red, yellow, and green - sliced into thick strips
  • 1 large white onion - sliced into thick strips
  • 3 tablespoons olive oil
  • Juice of 2 limes about ¼ cup - divided
  • Fresh cilantro - for garnish
For the Homemade Fajita Seasoning:
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional, for heat
  • ¼ teaspoon sugar
For Serving:
  • 8-12 flour or corn tortillas - warmed
  • Sour cream or Greek yogurt
  • Guacamole or sliced avocado
  • Shredded cheese cheddar, Monterey Jack, or queso fresco
  • Pickled jalapeños
  • Extra lime wedges
  • Fresh cilantro
  • Salsa optional

Equipment

  • Best Sheet Pan: Use an 18x13-inch half-sheet pan for best results
  • No Parchment? Aluminum foil works great too
  • Convection Oven: Reduce temperature to 400°F if using convection setting

Method
 

  1. Step 1: Preheat and Prepare
    Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it with cooking spray. Make sure to use your largest sheet pan so everything can spread out in a single layer.
  2. Step 2: Make the Fajita Seasoning
    In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, cayenne (if using), and sugar. Mix well until evenly combined. This takes about 1 minute and makes enough for this recipe with a little extra.
  3. Step 3: Prep the Chicken and Vegetables
    Slice the chicken breasts into strips about ½-inch thick and 3-4 inches long. Try to keep them roughly the same size so they cook evenly. Slice the bell peppers and onion into thick strips (about ½-inch wide).
  4. Step 4: Season and Toss Everything
    Place the chicken strips, bell peppers, and onions directly onto the prepared sheet pan. Drizzle with olive oil and squeeze the juice of 1 lime over everything. Sprinkle the fajita seasoning evenly over the chicken and vegetables. Using your hands (this is the fun part!), toss everything together until every piece is well-coated with oil and seasoning.
  5. Step 5: Spread in a Single Layer
    This is crucial: spread everything out in a single, even layer across the entire sheet pan. Don't pile it in the center or overlap too much, or you'll end up with steamed rather than roasted vegetables. The chicken and veggies need space to get those beautiful caramelized edges.
  6. Step 6: Roast
    Place the sheet pan in the preheated oven and roast for 20-25 minutes. About halfway through (around 12 minutes), give everything a quick stir with a spatula to ensure even cooking. The chicken should reach an internal temperature of 165°F and the vegetables should be tender with slightly charred edges.
  7. Step 7: Finish with Lime
    Remove from the oven and immediately squeeze the juice of the remaining lime over the hot fajitas. Toss gently to distribute. The lime juice brightens all the flavors and adds that authentic fajita zing.
  8. Step 8: Serve
    Transfer the chicken fajitas to a serving platter and garnish with fresh cilantro. Serve immediately with warm tortillas and all your favorite toppings. Let everyone build their own fajitas at the table!

Notes

Chicken Tips: For the most tender results, don't overcook the chicken. Use a meat thermometer to check for 165°F internal temperature. If your chicken breasts are very thick (more than 1 inch), butterfly them first before slicing into strips.
Vegetable Variations: Feel free to add poblano peppers for mild heat, zucchini (cut thicker), or mini sweet peppers. In winter, I sometimes add thin wedges of butternut squash for a seasonal twist.
Spice Level: This recipe is moderately mild. For more heat, add extra cayenne to the seasoning or include sliced jalapeños with the vegetables. For less heat, omit the cayenne entirely.
Make It Ahead: Prep everything the night before—slice the chicken and veggies, mix the seasoning, and store in a zip-top bag in the fridge. When ready to cook, just dump onto the pan and roast.
Storage: Store leftover fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezer-Friendly: You can freeze the cooked fajitas for up to 3 months. Thaw overnight in the fridge and reheat gently.
Serving Size: This recipe serves 4 generously with tortillas and toppings. For heartier appetites or if serving without sides, plan on 2-3 fajitas per person.

Nutrition Information (Per Serving, without tortillas or toppings)

Calories: 320
Total Fat: 14g
Saturated Fat: 2.5g
Cholesterol: 95mg
Sodium: 680mg
Total Carbohydrates: 12g
Dietary Fiber: 3g
Sugars: 6g
Protein: 36g
Vitamin A: 45% DV
Vitamin C: 180% DV
Calcium: 4% DV
Iron: 12% DV
Nutrition information is calculated per serving (¼ of the recipe) and does not include tortillas, sour cream, cheese, or other optional toppings. Values are approximate.