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Easy 5-Ingredient Sheet Pan Fajita Dinner

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A quick and easy sheet pan fajita dinner made with just 5 ingredients and ready in 30 minutes. Perfect for busy weeknights, this one-pan meal delivers bold flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 3 large bell peppers (assorted colors), sliced into 1/2-inch strips
  • 1 large red onion, sliced into thin wedges
  • 3 tablespoons fajita seasoning (store-bought or homemade)
  • 3 tablespoons olive oil
  • For serving: warm flour or corn tortillas, fresh cilantro, lime wedges, sour cream, shredded cheese

Instructions

  1. Preheat your oven to 400°F (200°C). If using convection, set it for better browning.
  2. Slice the bell peppers into 1/2-inch strips. Cut the red onion in half through the root end, peel, and slice into thin wedges about 1/2-inch thick.
  3. Pat the chicken thighs dry with paper towels. Trim excess fat and cut each thigh into 1-inch wide strips.
  4. In a large mixing bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and sprinkle with fajita seasoning. Toss until evenly coated.
  5. Spread the mixture in a single, even layer on a large sheet pan (18×13 inches). Do not overcrowd.
  6. Roast for 20-25 minutes. After 15 minutes, flip the chicken and stir the veggies. Return to the oven and roast until chicken is cooked through (internal temperature 165°F / 74°C) and veggies have charred spots. For extra browning, broil for 2-3 minutes at the end.
  7. Let the fajita mixture rest on the pan for 2-3 minutes. Warm tortillas, then serve with desired toppings.

Notes

Pat chicken dry for better browning. Cut all ingredients to uniform size for even cooking. Use the broiler for extra char if needed. For best results, use a metal sheet pan instead of glass. Leftovers keep in the fridge for up to 4 days.

Nutrition

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