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Easy Sheet Pan Chicken or Steak Fajitas Recipe Perfect for Quick Dinners

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A quick and easy sheet pan recipe for flavorful chicken or steak fajitas with caramelized peppers and onions, perfect for busy weeknights and minimal cleanup.

Ingredients

Scale
  • 1 lb (450 g) chicken breasts or thighs, sliced thinly
  • Or 1 lb (450 g) flank steak or sirloin, thinly sliced
  • 3 medium bell peppers (mix of red, yellow, and green), sliced into strips
  • 1 large yellow or white onion, sliced thin
  • 2 cloves fresh garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika (smoked paprika optional)
  • ½ tsp oregano
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • Pinch of cayenne pepper (optional)
  • 2–3 tbsp olive oil (extra virgin preferred)
  • Juice of 1 fresh lime
  • A handful of fresh cilantro, chopped
  • Flour or corn tortillas to serve

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice chicken breasts/thighs or steak into thin strips about ¼ inch thick.
  3. Slice bell peppers and onions into similar-sized strips; mince garlic finely.
  4. In a small bowl, combine chili powder, cumin, paprika, oregano, salt, pepper, and cayenne if using.
  5. In a large mixing bowl, toss sliced meat, peppers, onions, garlic, olive oil, and spice mix until evenly coated.
  6. Spread the mixture in a single layer on a rimmed sheet pan, avoiding overcrowding.
  7. Roast in the oven for 20-25 minutes, stirring and flipping halfway through (around 12 minutes).
  8. Check doneness: chicken should reach 165°F (74°C); steak cooked to preference (medium rare ~135°F / 57°C).
  9. Remove from oven, squeeze fresh lime juice over fajitas, and sprinkle with chopped cilantro.
  10. Warm tortillas briefly and serve fajita filling immediately with desired toppings.

Notes

Do not overcrowd the pan to ensure vegetables caramelize properly. Slice meat and vegetables thinly for even cooking. Flip halfway through roasting for even browning. Let meat rest briefly after roasting to lock in juices. Customize spice blend by adjusting cayenne or smoked paprika. For gluten-free, use corn tortillas or skip tortillas. Leftovers keep well refrigerated for up to 3 days and freeze up to 2 months.

Nutrition

Keywords: sheet pan fajitas, chicken fajitas, steak fajitas, quick dinner, easy fajitas, one pan meal, Mexican recipe, weeknight dinner

Find it online: https://rowanrecipes.com/easy-sheet-pan-chicken-or-steak-fajitas-recipe-perfect-for-quick-dinners/