Sheet Pan Chicken Fajitas (Printable View)

Juicy chicken, bell peppers, and onions roasted together for a vibrant Tex-Mex main dish.

# Ingredient List:

→ 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, thinly sliced into wedges
04 - 2 cloves garlic, minced
05 - 1 lime, cut into wedges
06 - Fresh cilantro, chopped (for garnish)

→ Spices & Seasonings

07 - 2 tablespoons olive oil
08 - 1 ½ teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon dried oregano
12 - ½ teaspoon garlic powder
13 - ½ teaspoon onion powder
14 - ½ teaspoon salt
15 - ¼ teaspoon ground black pepper

→ To Serve

16 - 8 small flour or corn tortillas, warmed
17 - Sour cream, guacamole, salsa (optional)

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper. Stir until thoroughly mixed.
03 - Add sliced chicken, bell peppers, onion, and minced garlic to the bowl. Toss well to evenly coat all ingredients with the seasoning mixture.
04 - Spread the chicken and vegetable mixture evenly over the prepared sheet pan in a single layer.
05 - Place the sheet pan in the oven and roast for 20 to 25 minutes, stirring 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 sprinkle with chopped cilantro.
07 - Serve hot with warmed tortillas and optional toppings such as sour cream, guacamole, or salsa.

# Expert Suggestions:

01 -
  • One pan means one cleanup, which honestly changes everything when you're tired.
  • The chicken comes out juicy because the vegetables steam it while everything roasts together.
  • You can prep and season everything in five minutes, then just walk away.
  • It tastes like you spent way more time than you actually did.
02 -
  • Don't skip stirring halfway through, or your chicken will stick to one side of the pan and the vegetables won't brown evenly.
  • If your peppers aren't getting color, your oven might run cool. Crank it up to 450°F next time, or just accept that they'll be softer and still delicious.
  • Slice your chicken thin before cooking, not after. Thick pieces won't cook through in time.
03 -
  • If you're feeding a crowd, you can make multiple sheet pans at once and roast them on different racks. Just swap their positions halfway through.
  • Leftovers are incredible in breakfast tacos the next morning, or you can shred them and use them in quesadillas or rice bowls.

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