Sheet Pan Chicken Fajitas (Printable)

Tender spiced chicken with roasted peppers and caramelized onions, all cooked on one pan for an effortless Tex-Mex inspired meal.

# What You'll Need:

→ Proteins

01 - 1.5 lbs boneless skinless chicken breasts, cut into thin strips

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into thin wedges
04 - 2 tbsp fresh cilantro, chopped
05 - 1 lime, cut into wedges

→ Marinade & Seasonings

06 - 2 tbsp olive oil
07 - 1.5 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 0.5 tsp garlic powder
11 - 0.5 tsp onion powder
12 - 0.5 tsp dried oregano
13 - 0.5 tsp salt
14 - 0.25 tsp black pepper

→ To Serve

15 - 8 small corn or flour tortillas, warmed
16 - Optional toppings: sour cream, guacamole, salsa, shredded cheese

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
03 - Add the chicken strips, bell peppers, and onion to the bowl. Toss well until everything is evenly coated with the marinade.
04 - Spread the chicken and vegetables in a single layer on the prepared sheet pan.
05 - Roast for 18-20 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
06 - Remove from the oven. Squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro if desired. Serve immediately with warm tortillas and your choice of toppings.

# Expert Tips:

01 -
  • The cleanup is practically nonexistent since everything roasts on one pan
  • The spice rub creates those authentic fajita flavors without any processed packets
02 -
  • Overcrowding the pan will steam the vegetables instead of roasting them
  • The chicken continues cooking slightly after leaving the oven
03 -
  • Cut your vegetables uniformly so they finish cooking at the same time
  • Let the pan rest for a few minutes before serving so the juices redistribute

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