Sheet Pan Chicken Fajitas (Print View)

Juicy chicken and colorful bell peppers roasted together with Tex-Mex spices for easy, flavorful dinners.

# Ingredient List:

→ Protein and Marinade

01 - 1 ½ lbs boneless, skinless chicken breasts, cut into ½-inch strips
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon onion powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - Juice of 1 lime

→ Vegetables

11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 large green bell pepper, thinly sliced
14 - 1 large red onion, thinly sliced

→ To Serve

15 - 8 small flour or corn tortillas, warmed
16 - ½ cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - ½ cup sour cream (optional)
19 - 1 lime, cut into wedges

# Directions:

01 - Set oven temperature to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice; whisk thoroughly.
03 - Add chicken strips to the marinade and toss until evenly coated.
04 - Spread marinated chicken, bell peppers, and onion evenly across the prepared sheet pan, tossing vegetables with any remaining marinade.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight caramelization.
06 - Serve the fajita mixture hot with warmed tortillas and garnish with cilantro, avocado, sour cream, and lime wedges as desired.

# Expert Tips:

01 -
  • One pan means one thing to wash, which might be the most underrated luxury in cooking.
  • The chicken stays juicy, the peppers get perfectly charred, and somehow everything cooks at exactly the same pace without any babysitting.
  • Your kitchen smells incredible but stays relatively clean—a rare combination that feels like winning at life.
02 -
  • Don't skip the parchment paper—I learned this the hard way when my first attempt stuck to the pan and looked like a cooking disaster even though it tasted perfect.
  • Stirring halfway through isn't optional; the pieces closest to the heating element will burn if you don't, and the pieces in the center won't brown at all.
03 -
  • Use a meat thermometer if you're nervous about chicken—165°F internal temperature and you're done, no guessing required.
  • If your peppers aren't as caramelized as you want at the twenty-minute mark, slide the pan back in for three or four more minutes; better to serve it when it's perfect than stick to a timer.
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