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30-Minute Cinco de Mayo Sheet Pan Chicken Fajitas

30-Minute Cinco de Mayo Sheet Pan Chicken Fajitas - featured image
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A quick, flavorful, and festive sheet pan chicken fajitas recipe perfect for busy weeknights, featuring juicy chicken, roasted peppers, and onions ready in under 30 minutes.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, sliced thin
  • 3 medium bell peppers (red, yellow, green), sliced thin (about 1 lb)
  • 1 large yellow onion, sliced thin (about 7 oz)
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Juice of 1 fresh lime
  • A handful of fresh cilantro, chopped (optional)
  • 8–10 flour or corn tortillas, warmed

Instructions

  1. Preheat your oven to 425°F and position a rack in the middle. Line a large rimmed sheet pan with foil or parchment paper if desired for easy cleanup.
  2. Slice chicken breasts into ½ inch thick strips. Slice bell peppers and onion into similar-sized strips.
  3. In a large mixing bowl, combine olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Toss chicken strips in the spice mix until evenly coated.
  4. Add sliced peppers and onions to the bowl and toss again until everything is coated with the spice blend.
  5. Spread the chicken and veggies evenly in a single layer on the sheet pan, avoiding crowding.
  6. Roast in the oven for 20-25 minutes, turning halfway through, until chicken reaches 165°F internally and peppers are tender with some charred edges.
  7. About 5 minutes before the chicken is done, warm the tortillas wrapped in foil in the oven, on a skillet, or in the microwave wrapped in a damp paper towel.
  8. Remove the sheet pan from the oven, squeeze fresh lime juice over the chicken and veggies, and sprinkle with chopped cilantro. Toss lightly to combine.
  9. Serve the chicken fajitas straight from the pan with warm tortillas and your favorite toppings.

Notes

Use high heat (425°F) for proper caramelization and charred edges. Slice chicken and veggies uniformly for even cooking. Add fresh lime juice after cooking for brightness. Avoid overcrowding the pan to prevent steaming. Check chicken doneness with a thermometer (165°F). For gluten-free, use corn tortillas and verify spice mix ingredients.

Nutrition

Keywords: chicken fajitas, sheet pan recipe, Cinco de Mayo, quick dinner, weeknight meal, easy fajitas, roasted peppers, chicken recipe

Find it online: https://daintydine.com/30-minute-cinco-de-mayo-sheet-pan-chicken-fajitas-easy-weeknight-recipe/