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Sheet Pan Chicken Fajitas with Smoked Paprika

This dish features seasoned chicken and colorful bell peppers roasted on a sheet pan, infused with smoky paprika and caramelized onions. The result is tender, flavorful bites with slightly charred edges and a vibrant, appetizing appearance, all cooked together in one pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into strips
  • 3 bell peppers assorted bell peppers sliced into strips
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 2 teaspoons smoked paprika for smoky flavor
  • 1 tablespoon honey adds a gentle sweetness
  • 2 tablespoons olive oil for tossing and roasting
  • to taste salt and pepper

Equipment

  • Sheet pan
  • Mixing bowl
  • Garlic Press

Method
 

  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly oil it.
  2. Combine sliced chicken, peppers, onions, minced garlic, smoked paprika, honey, and olive oil in a large mixing bowl. Toss everything together until the chicken and vegetables are evenly coated and slightly glossy.
  3. Spread the seasoned mixture in an even layer on the prepared sheet pan, making sure the ingredients are not overcrowded to allow good roasting and caramelization.
  4. Roast in the oven for about 20 to 25 minutes, or until the chicken is cooked through, and the peppers and onions have browned slightly and become tender. You should hear some sizzling and see caramelized edges forming.
  5. Once done, remove the sheet pan from the oven and let it rest for a couple of minutes. The aromas of smoked paprika, sweet peppers, and roasted chicken will fill your kitchen.
  6. Serve the roasted chicken and peppers directly from the sheet pan or transfer to a platter. Garnish with fresh herbs if desired and enjoy the tender, smoky bites with slightly charred edges.