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Easy Crispy Sheet Pan Fajitas Recipe Perfect for Chicken or Steak

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A quick and flavorful sheet pan fajitas recipe that delivers crispy edges on juicy chicken or steak with caramelized peppers and onions, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • or 1 lb flank steak or skirt steak, thinly sliced against the grain
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • Optional: 1 jalapeño, thinly sliced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil (divided)
  • Juice of 1 lime (about 2 tbsp)
  • Fresh cilantro for garnish (optional)
  • Flour or corn tortillas for serving

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice your chicken breasts or steak thinly against the grain into strips about ¼ inch (6 mm) thick.
  3. Cut the bell peppers and onion into similarly sized strips to ensure even cooking.
  4. In a small bowl, mix smoked paprika, cumin, garlic powder, onion powder, chili powder, oregano, salt, and pepper.
  5. In a large bowl, combine the sliced meat, peppers, and onions. Drizzle 1 tablespoon (15 ml) of olive oil and sprinkle the seasoning mix over everything. Toss well to coat evenly.
  6. Spread the mixture out in a single layer on your sheet pan. Avoid overcrowding.
  7. Place the sheet pan in the oven and roast for 15 minutes.
  8. Using tongs or a spatula, toss the fajita mixture and spread it out again. Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the top. Roast for another 10-15 minutes until the meat is cooked through and the veggies have caramelized edges.
  9. Remove from the oven and squeeze fresh lime juice over the top. Toss gently to combine.
  10. Garnish with chopped cilantro if desired, and serve hot with warmed tortillas and your favorite toppings.

Notes

Do not overcrowd the pan to ensure roasting instead of steaming. Use high heat (425°F) for crispy edges. Slice meat and vegetables thinly for even cooking. Flip halfway through roasting. Rest cooked fajitas for 5 minutes before serving. For gluten-free, use corn tortillas. For dairy-free, skip cheese or sour cream toppings.

Nutrition

Keywords: sheet pan fajitas, chicken fajitas, steak fajitas, easy dinner, quick fajitas, crispy fajitas, sheet pan dinner

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