Sheet Pan Chicken Fajitas (Printable Version)
Juicy chicken and colorful bell peppers roasted together for a flavorful, hands-off Tex-Mex main dish.
# What You'll Need:
→ Meats
01 - 1.2 lbs boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into thin wedges
04 - 2 cloves garlic, minced
05 - 1 lime, cut into wedges
06 - Fresh cilantro, chopped
→ Spices & Seasonings
07 - 2 tbsp olive oil
08 - 1 ½ tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp dried oregano
12 - ½ tsp garlic powder
13 - ½ tsp onion powder
14 - ½ tsp salt
15 - ¼ tsp ground black pepper
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Sour cream, guacamole, salsa (optional)
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Stir well to form a uniform spice mixture.
03 - Add sliced chicken, bell peppers, red onion, and minced garlic to the bowl. Toss thoroughly ensuring all pieces are evenly coated with the seasoning blend.
04 - Evenly spread the seasoned chicken and vegetables in a single layer on the prepared sheet pan.
05 - Place sheet pan in oven and roast for 20–25 minutes, stirring once halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven. Squeeze fresh lime juice over the mixture and garnish with chopped cilantro.
07 - Serve hot alongside warmed tortillas and optional toppings such as sour cream, guacamole, or salsa as desired.
# Expert Tips:
01 -
- Everything cooks on one pan, which means less to wash and more time to actually enjoy dinner.
- The chicken comes out impossibly juicy because it's roasting alongside the moisture from the vegetables.
- Those charred bits on the peppers and onions taste like you spent way more time than 25 minutes on this.
02 -
- Don't skip the halfway stir because the pan will cook unevenly otherwise, and you want all your chicken done at the same time, not some pieces overcooked while others are still a bit pink.
- The lime juice at the end isn't optional no matter how tired you are; it cuts through the richness and makes everything taste brighter and less heavy than it would without it.
03 -
- If you want genuine heat, add ½ tsp cayenne pepper to your spice mix or slice fresh jalapeños and toss them in with the vegetables so they soften and lose some of their bite.
- The secret to juicy chicken is cutting it thin and not letting the oven temperature go above 425 degrees because hotter ovens will dry it out before the peppers even start to brown.