Sheet Pan Chicken Fajitas (Printable View)
Juicy chicken with bell peppers and onions roasted together for a simple, flavorful Tex-Mex meal.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips
→ Vegetables
02 - 2 large bell peppers (any color), sliced into strips
03 - 1 large yellow onion, sliced into thin strips
04 - 2 tbsp olive oil
→ Spices
05 - 2 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 0.5 tsp garlic powder
09 - 0.5 tsp onion powder
10 - 0.5 tsp dried oregano
11 - 0.5 tsp salt
12 - 0.25 tsp black pepper
13 - 0.125 tsp cayenne pepper (optional)
→ To Serve
14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - 0.5 cup fresh cilantro, chopped
17 - Optional toppings: sour cream, guacamole, salsa, shredded cheese
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine sliced chicken, bell peppers, and onion. Drizzle with olive oil and toss to coat evenly.
03 - In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and optional cayenne pepper.
04 - Sprinkle the spice blend over the chicken and vegetables, then toss thoroughly to ensure even coating.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 20 to 25 minutes until chicken is cooked through and vegetables are tender with slight charring. Stir halfway through for even cooking.
07 - Remove from oven and squeeze fresh lime juice over the ingredients.
08 - Serve chicken and vegetables in warmed tortillas, garnished with cilantro and desired optional toppings.
# Expert Suggestions:
01 -
- Everything cooks on one pan, so theres almost no cleanup and you can actually sit down to eat without a sink full of dishes waiting.
- The spices create this warm, smoky flavor that makes even a weeknight dinner feel like something special.
02 -
- Slice the chicken into thin strips so it cooks at the same rate as the vegetables, thick pieces will still be raw when the peppers are done.
- Stir halfway through or the bottom layer will char while the top stays pale, a quick toss evens everything out.
03 -
- Use parchment paper instead of foil if you want easier cleanup and less sticking, the chicken releases perfectly every time.
- Add a pinch of brown sugar to the spice mix if your peppers are on the bitter side, it balances everything without making it sweet.