Sheet Pan Chicken Fajitas (Printable View)

Juicy chicken and colorful peppers roasted together for an easy, vibrant Tex-Mex meal with minimal cleanup.

# What You Need:

→ Protein & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into 0.5-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp salt
09 - 0.25 tsp 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 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges

# How To Make It:

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

# Expert Tips:

01 -
  • One pan means you can actually relax while dinner cooks instead of scrubbing pots at nine pm.
  • The peppers get sweet and a little charred at the edges, which makes every bite feel like summer even in February.
  • You can prep everything in the morning and just slide it in the oven when youre ready, no standing over a skillet required.
02 -
  • Cutting the chicken into even strips is crucial, I once had thick pieces that were still pink inside while the thin ones dried out.
  • Dont overcrowd the pan or the vegetables will release too much moisture and turn mushy instead of caramelized.
  • Stir halfway through or the bottom layer will char while the top stays pale, I learned this the smoky way.
03 -
  • Let the chicken sit in the marinade for up to thirty minutes if you have time, it makes a noticeable difference in flavor.
  • Use a rimmed sheet pan so the juices dont spill in your oven, I learned this after setting off the smoke alarm twice.
  • If your peppers are huge, cut them into slightly smaller strips so they cook at the same rate as the chicken.
  • Warm your tortillas in a stack wrapped in foil right on the oven rack during the last five minutes, theyll be soft and pliable.
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