This is the Meal I Make When I Need Dinnertime to Behave

Okay, let me tell you a little secret—I make these sheet pan chicken fajitas almost every week, sometimes more if life is really stomping on my last nerve. You know those nights when everyone is hanging round the kitchen, sort of pretending to help, but really just eating the shredded cheese? This recipe started as me trying to wrangle dinner in under 30 minutes, but now my kids ask for it like it’s an event (I mean, it kind of is, especially when someone tries to claim the last warm tortilla… which is always me, by the way). One time, my smoke alarm started blaring right as I pulled the pan out, but the smell of sizzling peppers and onions totally made up for it. Besides, what’s dinner without a little drama?

Why You’ll Love These Fajitas (or at Least, Why My Family Does)

I make this when I just can’t with fussy recipes (which is, honestly, most nights). My family goes bonkers for the colors—in fact, my youngest literally won’t eat yellow bell peppers now because I “stole all the reds for fajita night”. Plus, sheet pan meals basically mean I only wash two things. And sometimes I just throw everything on parchment so I can pretend the pan didn’t even get dirty (don’t tell my gran, she’d be scandalized by the laziness). Ever had a day where you forgot to defrost the chicken? Same. But I’ve microwaved it a smidge and tossed it in semi-thawed… still worked.

Here’s What I Throw On the Pan (And What I Swap If I’m Running Low)

2 large chicken breasts (or about 500g, but listen, thighs will work and honestly, they’re juicier. On second thought—go with thighs if you buy them!)
3 bell peppers (red and yellow look so good, but green works if that’s what you’ve got; sometimes I use frozen strips, those are fine too—just watch for extra water)
1 big onion (I love red but white is punchier, both are great. Once, I used shallots by accident on the advice of a friend and it was, er, interesting but edible!)
3 tbsp olive oil (canola oil if you’re out, or even that chili oil leftover from takeout… gives extra zing)
Juice of 1 lime (or a cheeky splash of lemon, or skip if you can’t be bothered—it’s not a deal breaker)
2 tsp chili powder (sometimes I add smoked paprika or toss in a pinch of cayenne if I’m feeling sassy)
1 tsp ground cumin
1 tsp garlic powder (I’ve used fresh garlic—it burns, don’t do it unless you like picking crispy bits off your chicken)
Salt & pepper (I just shake it over until it looks right. Sorry, that’s as precise as I get here.)
Tortillas, to serve (honestly, the store-bought kind, and sometimes I just use wraps if that’s all we have… or naan in a pinch, which is possibly considered a crime in some places)
Optional toppings: sour cream, shredded cheese, guacamole, salsa, lettuce—my partner goes big on jalapeños, but they’re not for the faint of heart

How I Make These Fajitas (or Occasionally Mess Things Up)

Get your oven hot: Preheat to about 220°C (425°F). If you forget—like I do half the time—just whack it on high and give the oven five minutes to get cracking while you chop things.
Slice everything: Cut the chicken into long-ish strips, about a finger wide (I actually have quite small fingers—so yours might be chunkier.) Peppers and onions: same sort of shape. No need to fuss if the slices aren’t perfect. It’ll all roast up lovely.
Dump everything on a sheet pan: Or two, if your pan isn’t big. I toss in the chicken, peppers, onions, oil, lime juice, and all the spices. Here’s where I use my hands (clean, promise) to mix it all up, but tongs work if you’re squeamish. If you don’t want your hands bright orange from the chili powder, maybe go with the tongs.
Spread it out: Don’t crowd the pan—if it’s too packed, the veg go soggy and the chicken steams. If you must use two pans so be it. This is where I usually sneak a pepper slice—chef’s privilege.
Into the oven: Roast for about 18-22 minutes. At the halfway mark, I sometimes stir everything around so nothing’s clinging to the pan and burning (unless I forget, and then yes, there’s always a crispy piece stuck somewhere. Adds character.)
Check the chicken: Make sure it’s cooked through—no pinkness. I’ve tried pulling it early to be clever and, well, pink chicken is not a crowd pleaser. If in doubt, give it another 3 minutes!
Warm your tortillas: If you remember. I wrap them in foil and chuck ‘em in for the last 5 minutes, right on the oven rack. Or, just microwave for 30 seconds. That works too.
Serve it up! Let everyone build their own—less work for you, more fun for them. (Though, expect a bit of pepper juggling from the kids.)

Notes from Real Life (or Things I Learned the Hard Way)

Don’t skip mixing everything with your hands—the flavor just gets in better, and you miss those spice clumps.
Try not to slice things too thick. I know, I know—sometimes I’m lazy too, but it cooks faster and more evenly when it’s all similar (ish). Except that time I did fat onion wedges… not my finest hour.
If your sheet pan is wobbly, stick some foil under to flatten it out, otherwise the oil pools in one corner. Learned that after some truly sad peppers.

What Else Can You Try? (Even If One Thing Didn’t Quite Work)

If you’re feeling adventurous, swap in shrimp instead of chicken. Just roast for less time—maybe 10-12 minutes?
I once used tofu instead—had to press it real good, and it was, um, a bit soft but still edible. Try it if you’re braver than me.
Sausages work too, thinly sliced. The kids loved this one, but I thought it was a bit heavy. Still, worth a go if you need to clear out the fridge.
Oh, last year someone told me to add pineapple chunks. Actually, not bad if you like sweet with your spicy, but I’m probably not doing that again in a hurry.

Do You Really Need Fancy Gear?

I use a classic old sheet pan—brown round the edges, you know the type. If you don’t have one, use a roasting tin, or even split things up on two baking trays. Worst case, a big casserole dish—just keep an eye on it as things might steam instead of crisping up, but it’ll do in a pinch. Oh, and parchment paper is my best mate here for easy cleanup, but I’ve mixed right on the pan before (reckon I’ll always be scraping off those stubborn bits though).

How to Store Sheet Pan Fajitas (If You Have Any Left)

Store leftovers in an airtight container in the fridge. They’ll keep for 2-3 days, maybe more, but in my house they basically vanish overnight. (I think my other half snacks on them like they’re popcorn, I’ll probably never know for sure.) To reheat, microwave for a bit or toss in a hot pan for a couple of minutes—brings back some of the magic.

My Favorite Ways to Serve Fajitas (Besides Straight Off the Pan)

We basically do a DIY taco bar: everything in bowls, warm tortillas in a tea towel, then go wild with toppings (don’t skip the sour cream, ever). Sometimes I sprinkle chopped coriander on for that fresh pop—more for me really, since nobody else bothers. And you know what’s underrated—chopping up last night’s fajitas for a fajita scramble at breakfast. That’s a secret weapon right there.

Pro Tips I Learned from Messing This Up

I once tried to cook everything on foil without oil. Big mistake, never again–peppers got weirdly leathery and stuck like glue. So always add oil, and don’t skimp.
Don’t rush the oven preheat, much as you might want to, because it makes for flabby veggies. If you put it in too soon, just accept that you’ll need to broil it at the end to fix things a bit!
Let everything cool for two minutes before serving, or the juices run everywhere and things get messy (learned that the sticky way).

Wait, You Asked…

Can I make these ahead?: Yep. Marinate the chicken and veg in advance (like the night before), keep in the fridge. Ready to roll at dinner.
Is there a way to make this spicier?: Oh, absolutely! Toss in more chili powder, fresh jalapeño slices, or even a sprinkle of chipotle flakes. Or just bring hot sauce to the table and let everyone go at their own risk.
Will this work with frozen veggies?: I’ve done it. It’s not quite the same—sometimes a bit limp—but it’ll work if you’re in a pinch and probably better than takeout. Just crank the heat and don’t crowd the pan.
Can I skip the lime?: Certainly. It’s zesty, but honestly, I forget sometimes and nobody has ever complained. (Except me!)
What if I don’t eat chicken?: Try tofu or big mushrooms. Or hey, just stick with the peppers and onions for veggie fajitas—still good, promise.
How do I get my tortillas soft?: I cover them in a damp tea towel and microwave, or wrap in foil in the oven. Or, if you like a bit of char, just flash them over a gas burner. Just—please watch your fingers!

Anyway, that’s about it on my end. Any other questions, just holler—unless I’m busy taste testing (again). Happy eating!

Sheet Pan Chicken Fajitas