Table of Contents
recipe delivers: sizzling strips of tender chicken, vibrant bell peppers, and sweet onions—all roasted to perfection in the oven with smoky, Tex-Mex seasoning. Finished with fresh lime and cilantro, this is a weeknight dinner that hits the table fast, cleans up easy, and packs serious flavor. Whether you’re feeding the family or meal-prepping for the week, this one-pan wonder brings the fiesta straight to your kitchen—with minimal effort and maximum taste.
Processing Chicken
First, I slice the chicken into strips about 1 centimeter thick—this helps it cook evenly and quickly.
Processing Bell Peppers
I halve, seed, and cut each bell pepper into 1-centimeter-wide ribbons to match the chicken.
Processing onions
Then I slice the onion into similar-sized pieces so everything roasts at the same rate.
Creating Seasonings
In a large mixing bowl, I whisk together olive oil, fresh lime juice, and all the fajita spices until the mixture is smooth and fragrant.
Coat the chicken with seasoning
I toss in the chicken, peppers, and onions, making sure every piece is well coated in the seasoning,I let the mixture marinate for at least 10 minutes—longer if I have time, up to an hour in the fridge.
Marinated and grilled
While that’s marinating, I preheat the oven to 220°C (425°F) and prepare a baking sheet with parchment or foil,I spread the marinated chicken and vegetables out in a single layer, making sure there’s space so they roast, not steam.
I bake everything for 18 to 20 minutes, stirring halfway through to get that nice even char.
Ensure food is in optimal condition
I check that the chicken is fully cooked—it should hit 74°C (165°F) inside—and that the veggies are tender with a bit of caramelization.
I processed the ingredients to the best time and prepared to devour them
While that rests, I quickly warm my tortillas,Finally, I spoon the chicken and veggies into the warm tortillas, and dinner is ready to serve—hot, fresh, and full of bold flavor.
conclusion
And there you have it—my go-to Sheet Pan Chicken Fajitas. It’s bold, colorful, and packed with flavor, all made on a single pan in under 30 minutes. Whether you’re a beginner in the kitchen or a seasoned home cook looking for something quick and satisfying, this recipe checks every box: it’s simple to make, easy to clean up, and guaranteed to impress.
Give it a try—you’ll be surprised how effortless and delicious dinner can be. Once you make it, I promise it’ll earn a regular spot in your weeknight rotation. Happy cooking!
FAQ
What are the differences between the dish made with this recipe and chicken spring roll chicken shawarma roll?
Fajitas are smoky and roasted, spring rolls are light and crispy/fresh, and shawarma rolls are rich and spiced. All tasty—just different vibes!
Is there a quick and easy way to improve the taste?
Before marinating, pat the chicken dry with paper towels. Removing excess moisture allows the marinade to adhere better and promotes better browning during roasting, enhancing the overall flavor and texture.
How to add special flavors quickly and easily？
Drizzling fresh lime juice over the fajitas after baking enhances the flavor with a bright, zesty finish.
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