Chicken Fajita Sheet Pan Dinner for Busy Cinco de Mayo Nights
A one-pan chicken fajita dinner with spiced chicken, tender-crisp peppers and onions, and a bright squeeze of lime—weeknight-friendly and perfect for a festive Cinco de Mayo spread.
Equipment
- Large rimmed sheet pan (about 18 x 13 inches)
- Parchment paper (optional)
- Large mixing bowl
- Small bowl
- Tongs or spatula
- Instant-read thermometer (recommended)
- Skillet (optional, for warming tortillas)
- Foil (optional, for warming tortillas)
Ingredients
- 500 g boneless, skinless chicken breasts cut into thin strips
- 2 medium bell peppers cored and sliced into 1 cm strips (about 300 g total)
- 1 large red or yellow onion halved and sliced into 0.5–1 cm strips (about 200 g)
- 3 tbsp neutral oil or light olive oil divided
- 2 tsp chili powder US-style chili seasoning blend
- 1 1/2 tsp ground cumin
- 1 tsp smoked or sweet paprika
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried oregano Mexican oregano if available
- 1 small lime halved (for squeezing at the end)
- 8–10 small flour tortillas (6-inch) warmed
- 60 g shredded cheese optional, for serving
- 120 ml sour cream or plain Greek yogurt optional, for serving
- 1 small bunch fresh cilantro leaves roughly chopped, optional, for serving
- 1 ripe avocado sliced or lightly mashed, optional, for serving
- salsa or pico de gallo optional, for serving
Instructions
- Preheat oven to 220°C / 425°F with a rack in the upper-middle position. Line a large rimmed sheet pan (about 18 x 13 inches) with parchment paper or lightly oil it.
- Slice chicken into thin strips about 1–1.5 cm (1/2 inch) wide and 5–7 cm (2–3 inches) long. Slice bell peppers and onion into similar-width strips for even cooking.
- Make the seasoning: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, salt, black pepper, and oregano; stir until evenly blended.
- Toss: Add chicken, peppers, and onion to a large bowl. Drizzle with about 2 1/2 tbsp oil and sprinkle over the spice mix. Toss thoroughly until everything is evenly coated.
- Spread mixture on the sheet pan in as close to a single layer as possible (some overlap is fine). If crowded, use two pans for better browning.
- Roast 10–12 minutes, then remove the pan and toss/turn pieces with a spatula or tongs to encourage browning on multiple sides.
- Return to oven and roast 7–10 minutes more, until chicken is cooked through and vegetables are tender with a few charred edges (total 18–22 minutes). Chicken should reach 74°C / 165°F in the thickest pieces.
- Finish with lime: Immediately squeeze half the lime over the hot chicken and vegetables and toss. Taste and adjust with more salt and/or the remaining lime as needed.
- Warm tortillas: Wrap tortillas in foil and warm in the oven for about 5 minutes, or heat one at a time in a dry skillet about 30 seconds per side until pliable and lightly blistered.
- Serve family-style: Transfer fajita filling to a serving dish (or bring the pan to the table). Serve with warm tortillas and optional toppings like cheese, sour cream, avocado, salsa, cilantro, and extra lime wedges.
Nutrition
Calories: 520kcalCarbohydrates: 44gProtein: 36gFat: 22gSaturated Fat: 6gCholesterol: 95mgSodium: 820mgPotassium: 900mgFiber: 6gSugar: 7gVitamin A: 2400IUVitamin C: 120mgCalcium: 180mgIron: 3.8mg
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