Dump-and-Go Chicken Fajitas – Fast, Flavorful, and Weeknight-Friendly

If you want a colorful, crowd-pleasing dinner that basically cooks itself, you’re in the right place. Dump-and-Go Chicken Fajitas are the kind of meal you can throw together on a busy weeknight and still feel good about serving. There’s no marinating, no complicated steps, and no long prep.

Just slice, season, toss on a sheet pan or into a slow cooker, and let the heat do the work. You get juicy chicken, tender peppers, and all the fajita flair with minimal effort.

Dump-and-Go Chicken Fajitas - Fast, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
• 3 bell peppers (any colors), sliced into thin strips
• 1 large yellow or red onion, thinly sliced
• 2–3 tablespoons olive oil
• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lime (zest and juice)
• Warm flour or corn tortillas
• Optional toppings: chopped cilantro, avocado or guacamole, sour cream or Greek yogurt, shredded cheese, salsa, pickled jalapeños

Instructions

 

• Preheat and prep: Heat your oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup. Slice the chicken, peppers, and onion into thin strips so everything cooks evenly.
• Make the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper.
• Dump-and-go setup: Add the chicken, peppers, and onion to the sheet pan. Drizzle with olive oil and sprinkle the seasoning mix over everything. Toss directly on the pan to coat well. Spread into an even layer.
• Roast: Bake for 18–22 minutes, tossing once halfway through, until the chicken is cooked through and the peppers are tender with a little char on the edges.
• Finish with lime: Zest and juice the lime over the hot fajitas and toss. Taste and adjust salt or heat as needed.
• Warm the tortillas: Wrap tortillas in foil and warm in the oven for the last 5 minutes, or heat them in a dry skillet until pliable.
• Serve: Pile the chicken and peppers into warm tortillas. Add your favorite toppings and dig in.

What Makes This Special

This recipe keeps things simple without skimping on flavor. Everything cooks together, so the juices mingle and create a natural sauce that coats the chicken and veggies.

It works in the oven, slow cooker, or even on the stovetop, so you can choose what fits your schedule. Cleanup is easy—especially if you line your pan. And it’s endlessly flexible: adjust the heat, swap the protein, or pile it into bowls instead of tortillas.

Shopping List

• 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
• 3 bell peppers (any colors), sliced into thin strips
• 1 large yellow or red onion, thinly sliced
• 2–3 tablespoons olive oil
• 2 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lime (zest and juice)
• Warm flour or corn tortillas
• Optional toppings: chopped cilantro, avocado or guacamole, sour cream or Greek yogurt, shredded cheese, salsa, pickled jalapeños

Instructions

1. Preheat and prep: Heat your oven to 425°F (220°C).

   Line a large sheet pan with parchment for easy cleanup. Slice the chicken, peppers, and onion into thin strips so everything cooks evenly.

2. Make the fajita seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper.
3. Dump-and-go setup: Add the chicken, peppers, and onion to the sheet pan. Drizzle with olive oil and sprinkle the seasoning mix over everything.

   Toss directly on the pan to coat well. Spread into an even layer.

4. Roast: Bake for 18–22 minutes, tossing once halfway through, until the chicken is cooked through and the peppers are tender with a little char on the edges.
5. Finish with lime: Zest and juice the lime over the hot fajitas and toss. Taste and adjust salt or heat as needed.
6. Warm the tortillas: Wrap tortillas in foil and warm in the oven for the last 5 minutes, or heat them in a dry skillet until pliable.
7. Serve: Pile the chicken and peppers into warm tortillas.

   Add your favorite toppings and dig in.

Keeping It Fresh

To store leftovers, cool completely and transfer to an airtight container. They keep well in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, and add a squeeze of lime to wake up the flavors.

For meal prep, portion the fajita mix into containers with rice or cauliflower rice.

Pack tortillas separately to keep them from getting soggy. If freezing, skip the lime until reheating, and use thighs instead of breasts for the best texture after thawing.

Why This is Good for You

These fajitas deliver a solid balance of protein, fiber, and colorful vegetables. Chicken provides lean protein, which helps with satiety and muscle repair.

Bell peppers are packed with vitamin C and antioxidants, while onions offer prebiotics that support gut health.

Using olive oil adds heart-friendly fats. You also control the sodium and spice level, making it a lighter, cleaner alternative to many takeout options. With smart toppings—like avocado and Greek yogurt—you can boost healthy fats and protein without weighing the dish down.

What Not to Do

• Don’t overcrowd the pan. If your pan is too full, the ingredients will steam instead of roast, and you’ll miss out on that flavorful char.
• Don’t skip the toss. Coat everything evenly with oil and seasoning so the flavors are balanced and the chicken stays juicy.
• Don’t overcook. Thin strips cook fast.

  Pull the pan as soon as the chicken is just done to avoid dryness.

• Don’t forget the acid. Lime brightens the dish and ties all the spices together. It’s a small step that makes a big difference.
• Don’t heat tortillas too early. Warm them right before serving so they stay soft and flexible.

Recipe Variations

• Slow cooker: Add everything to the slow cooker and cook on Low for 3–4 hours or High for 1.5–2.5 hours, until the chicken is tender. Finish with lime.

  For less liquid, leave the lid slightly ajar for the last 30 minutes or broil the mix on a sheet pan for a few minutes to caramelize.

• Stovetop skillet: Heat a large skillet over medium-high. Sear chicken strips in batches, then sauté peppers and onions. Combine, add seasoning, and finish with lime.
• Beef or shrimp: Swap chicken for skirt steak (slice thin against the grain) or large shrimp.

  For shrimp, roast only 8–10 minutes at 425°F.

• Low-carb bowl: Skip the tortillas and serve over cauliflower rice with avocado, cilantro, and a dollop of Greek yogurt.
• Extra veggies: Add sliced mushrooms or zucchini. Keep pieces thin so they cook in the same time frame.
• Creamy twist: Stir in a spoonful of sour cream or Greek yogurt after cooking for a silky, lightly tangy finish.
• Smoky chipotle: Mix in 1–2 teaspoons of minced chipotle in adobo for deeper heat and smoke.
• Dairy-free and gluten-free: Use corn tortillas or lettuce wraps and dairy-free toppings. The base recipe is naturally dairy-free.

FAQ

Can I use frozen chicken?

Yes, but thaw it completely first for even cooking and better texture.

Pat it dry before slicing so the seasoning sticks and the chicken can brown.

How thin should I slice the chicken and veggies?

Aim for about 1/2-inch strips. Thin, uniform pieces cook quickly and evenly, giving you tender chicken and just-soft peppers.

What if I don’t have all the spices?

Use a store-bought fajita or taco seasoning and add a pinch of smoked paprika if you have it. Taste and adjust salt, since blends vary in sodium.

How do I keep the tortillas soft?

Wrap them in a damp paper towel and microwave for 20–30 seconds, or warm in foil in the oven.

Keep them wrapped until serving so they stay steamy and pliable.

Can I make this ahead?

Yes. Slice the chicken and veggies and toss with oil and seasonings up to 24 hours in advance. Store covered in the fridge, then cook when you’re ready.

Add lime after cooking.

How do I get more char?

Spread everything in a single layer and use a hot oven. For extra color, broil for 1–2 minutes at the end, watching closely to prevent burning.

What sides go well with this?

Try cilantro-lime rice, black beans, grilled corn, a simple salad, or chips and salsa. Keep it fresh and bright to complement the spices.

Are thighs better than breasts?

Thighs are more forgiving and stay juicier, especially for reheating or freezing.

Breasts work well too—just don’t overcook them.

Wrapping Up

Dump-and-Go Chicken Fajitas deliver big flavor with minimal work, and that’s exactly what busy nights need. You get tender, seasoned chicken, sweet peppers, and a zesty finish—all in about 30 minutes. Keep the ingredients on hand, and this can be your back-pocket dinner any time.

Serve it your way and make it a new weekly favorite.