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Easy Sheet Pan Hatch Chili Chicken Fajitas for the Best Weeknight Dinner

Sheet pan hatch chili chicken fajitas - featured image
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These sheet pan chicken fajitas are quick, forgiving, and packed with smoky Hatch chile flavor. Perfect for busy weeknights, they come together in about 35 minutes with minimal cleanup.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 breasts), sliced into thin strips
  • 4–5 medium Hatch chiles, roasted, peeled, and sliced
  • 2 large bell peppers (any color), sliced into thin strips
  • 1 large yellow onion, sliced into thin half-moons
  • 3 tablespoons avocado oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8–10 small corn or flour tortillas, warmed
  • Optional toppings: sour cream or Greek yogurt, fresh cilantro, crumbled cotija cheese, sliced avocado, pickled red onions, hot sauce

Instructions

  1. Preheat your oven to 425°F (220°C). Place the rack in the middle position and allow 15-20 minutes for full preheating.
  2. Pat the chicken breasts dry with paper towels. Slice against the grain into thin strips, about 1/2-inch thick.
  3. Slice the bell peppers into thin strips, about 1/4-inch wide. Slice the onion into thin half-moons. If using fresh roasted Hatch chiles, slice into strips; if frozen or canned, drain well first.
  4. In a small bowl, combine cumin, chili powder, garlic powder, smoked paprika, salt, and black pepper. Stir to blend.
  5. In a large mixing bowl, combine sliced chicken, bell peppers, onion, and Hatch chiles. Drizzle with avocado oil and lime juice. Sprinkle the seasoning mixture over the top and toss until everything is evenly coated.
  6. Line a half-sheet pan with parchment paper (optional). Spread the chicken and vegetables in a single, even layer, keeping chicken pieces slightly separated.
  7. Roast for 15 minutes. Do not open the oven door.
  8. After 15 minutes, remove the pan from the oven. Use tongs to flip the chicken and vegetable pieces. Return the pan to the oven, rotating it 180 degrees.
  9. Roast for another 10-15 minutes, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with some charred spots. For extra char, broil for the last 2-3 minutes, watching closely.
  10. Remove from oven and let rest for 2-3 minutes. Warm tortillas while resting.
  11. Spoon chicken and vegetables onto warm tortillas. Top with desired toppings and serve immediately.

Notes

For best results, don’t overcrowd the pan—use two pans if needed. Cut all ingredients uniformly for even cooking. If using a dark nonstick pan, reduce oven temperature by 25°F. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet for best texture.

Nutrition

Keywords: sheet pan fajitas, Hatch chile chicken fajitas, easy weeknight dinner, chicken fajitas, sheet pan dinner

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