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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Roasted chicken strips, bell peppers, and onions tossed with fajita seasoning and baked on one pan for an easy, colorful dinner. Fast, flavorful, and perfect for tortillas, bowls, or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mexican-Inspired
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless skinless chicken breasts or thighs, sliced into thin strips
  • 2 whole bell peppers, sliced into strips
  • 1 whole red onion, sliced into thin wedges
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 whole lime, cut into wedges
  • 8 small tortillas, flour or corn
  • 1 to taste salsa, sour cream, avocado, chopped cilantro, shredded cheese optional toppings

Equipment

  • Large Sheet Pan
  • Large mixing bowl
  • Knife
  • Cutting Board
  • Tongs

Method
 

  1. Preheat oven to 425 degrees F. Line a large sheet pan with parchment or lightly oil it.
  2. Season: in a large bowl, toss chicken, peppers, and onion with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  3. Spread: arrange mixture in a single layer on the sheet pan with some space between pieces.
  4. Roast: bake 20 to 25 minutes, tossing once halfway, until chicken is cooked through and vegetables are browned at the edges.
  5. Finish: squeeze lime juice over the pan, warm tortillas, and serve with toppings.

Notes

  • Use a large sheet pan so the ingredients roast instead of steam.
  • Slice chicken and vegetables evenly for even cooking.
  • Add a pinch of chipotle powder for a smokier flavor.
  • Store leftovers in the fridge for up to 4 days.
  • Reheat in a skillet for the best texture.