Sheet Pan Chicken Fajitas (Printable Version)

Juicy chicken and colorful peppers roasted together for a flavorful Tex-Mex one-pan meal.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 large yellow onion, thinly sliced
04 - 2 tbsp olive oil

→ Spices

05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp dried oregano
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1/8 tsp cayenne pepper (optional)

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - 1/2 cup fresh cilantro, chopped
17 - Optional toppings: sour cream, guacamole, salsa, shredded cheese

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, mix sliced chicken, bell peppers, and onion. Drizzle with olive oil and toss to coat evenly.
03 - In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
04 - Sprinkle the spice blend over the chicken and vegetables, then toss well to ensure even coverage.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Roast in the oven for 20 to 25 minutes until chicken is cooked through and vegetables are tender with slight charring, stirring halfway through.
07 - Remove from oven and squeeze fresh lime juice over the cooked chicken and vegetables.
08 - Serve the chicken and vegetables in warmed tortillas, garnished with chopped cilantro and optional toppings.

# Expert Tips:

01 -
  • Everything roasts together on one sheet, so cleanup is as easy as crumpling parchment paper.
  • The spice blend creates a smoky, slightly spicy crust that clings to every bite of chicken and vegetable.
  • It feels like a restaurant fajita night but takes less than an hour from start to finish.
  • You can swap proteins or make it vegetarian without changing the core method.
02 -
  • Cutting the chicken into thin, even strips is crucial; thick pieces won't cook through in the same time as the vegetables and you'll end up with dry edges or raw centers.
  • Don't skip the halfway stir; it prevents the bottom layer from burning and ensures the peppers and onions caramelize evenly.
  • If your pan is too crowded, use two sheets; overcrowding traps steam and you lose that beautiful char.
03 -
  • Use parchment paper instead of foil if you want even easier cleanup; it never sticks and you can just throw it away.
  • Slice your vegetables and chicken as evenly as possible so everything finishes cooking at the same time.
  • Let the pan cool slightly before squeezing lime over it; adding citrus to a screaming-hot pan can make it splatter.
  • If you're doubling the recipe, use two pans and rotate them halfway through baking to ensure even heat distribution.

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