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Meal Instructions
Specimen #0104·SHEET PAN·Dead Simple

Sheet Pan Chicken Fajitas

Juicy sliced chicken thighs roasted with colorful peppers and onions on one pan, tossed in bold fajita spices, and served in warm flour tortillas.

Cook temp
425°F
Total time
31m
REST
3m
Serves
4
PULL AT
165°F
Ingredients
1.5 lbs Boneless Chicken Thighs — skinless, sliced into strips
3 medium Bell Peppers — one red, one yellow, one green, sliced
1 large Yellow Onion — sliced
2 tbsp Olive Oil
1 tbsp Chili Powder
1 tsp Ground Cumin
1 tsp Garlic Powder
1/2 tsp Smoked Paprika
1 tbsp Lime Juice — fresh
1 tsp Kosher Salt
8 pieces Flour Tortillas — for serving
Equipment
Half Sheet Pan
Parchment Paper
Chef Knife
DirectionsGet to the point
1Slice 1.5 lbs boneless chicken thighs into strips. Toss with olive oil, chili powder, cumin, garlic powder, smoked paprika, and salt.
2Spread seasoned chicken, sliced bell peppers (3 colors), and sliced onion on a parchment-lined sheet pan in a single layer.
3Roast at 425°F (218°C) for 18 minutes until chicken hits 165°F and peppers are charred at the edges.
4Squeeze lime juice over everything, rest 3 minutes, and serve in warm flour tortillas.
Dad pro tip

Sheet pan fajitas are the ultimate weeknight hack. One pan, ten minutes of prep, and dinner is on the table before anyone starts asking what is taking so long. The cleanup is just tossing the parchment paper.

Kid adjustment

Cut the chicken into smaller bite-sized pieces for younger kids. Let them build their own fajitas with simple toppings: cheese, sour cream, and mild salsa.

Reheat

Reheat on a sheet pan in a 400°F (204°C) oven for 5 to 7 minutes. The oven crisps the edges back up nicely.

BASIS: Tested on rimmed half sheet pan at 425°F (218°C). USDA FSIS chicken thigh target 165°F.340 kcal · 32g protein · 26g carbs · 14g fat
USDA FoodData Central #171479
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