Air-Fried Sheet Pan Chicken Fajitas

Air-Fried Sheet Pan Chicken Fajitas

With minimal preparation, this simple and fuss free one pan meal is a weeknight winner. The Autopilot, seamlessly transitions from air fry to broil for an easy set and forget meal.

35 mins total time

15 mins active time


Serves 4



  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • ½ tsp chili powder
  • 1½ tsp kosher salt


  • 1 tsp grated lime zest
  • 1½ tbsp fresh lime juice
  • 3 tbsp olive oil


  • 1½ lb boneless and skinless chicken thighs
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 small red onion
  • 8 flour tortillas (6-inch round)


  • Sour cream

    to serve

  • Avocado

    to serve

  • Lime

    to serve


  • 1Place all the ingredients listed below in a large bowl and stir to combine.
  • 2Cut the chicken into ½-inch strips and add to the spice mix. Toss to coat.
  • 3Spread the chicken over half of the roasting pan. Reserve the bowl.
  • 4Insert the wire rack into position 4. Meanwhile, continue to the next step.
  • 5Cut each pepper around the core. Remove and discard the seeds, core and membrane and cut into ½-inch strips. Place in the reserved bowl.
  • 6Cut in half, peel and trim the ends. Cut each half into 3 wedges. Add to the peppers.
  • 7Add the remaining oil and salt and toss to coat.
  • 8Place the vegetables in the pan, next to the chicken.
  • 9Once preheated, place the pan in the oven and start Autopilot. When the Rotate Remind signals, toss the chicken and vegetables together.
  • 10The chicken should be cooked and the vegetables nice and tender. If not, give it a bit more.
  • 11Pour off the excess pan juices.
  • 12Serve with warm tortillas, sour cream, mashed avocado and lime.