Sheet Pan Chicken Fajitas (Print View)
Chicken strips roasted with colorful bell peppers and onions for a vibrant, easy Tex-Mex dinner.
# What You Need:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breasts, sliced into 0.5-inch strips
→ Vegetables
02 - 2 medium red bell peppers, sliced
03 - 2 medium yellow bell peppers, sliced
04 - 1 large red onion, sliced
→ Marinade and Seasonings
05 - 3 tablespoons olive oil
06 - 1.5 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon kosher salt
13 - 0.25 teaspoon black pepper
14 - Juice of 1 lime
→ To Serve
15 - Warm corn or flour tortillas
16 - Chopped fresh cilantro
17 - Lime wedges
18 - Sour cream (optional)
19 - Sliced avocado (optional)
# How to Make It:
01 - Set the oven to 425°F and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and lime juice until well combined.
03 - Add the chicken strips, red and yellow bell peppers, and sliced red onion to the marinade bowl. Toss thoroughly to coat all components evenly.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan for even roasting.
05 - Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring once halfway through, until the chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and optional garnishes such as cilantro, lime wedges, sour cream, or avocado slices.
# Expert Tips:
01 -
- One pan means one cleanup, which honestly is the main reason I cook anything these days.
- The chicken stays tender while the peppers get just charred enough to taste like they came from somewhere special.
- It's ready in forty minutes flat, no marinating overnight required.
02 -
- Slice your chicken uniform thickness or you'll have some pieces done while others are still pale and undercooked—I learned this the hard way by being impatient.
- Don't skip stirring halfway through; the pan has hot spots, and stirring ensures even cooking and gives you those slightly charred edges on the vegetables that make this feel special.
03 -
- If your peppers and onions finish before the chicken is done, pull them to the side of the pan so they don't burn while the chicken catches up.
- Squeeze fresh lime juice right before serving—it sounds like a small thing, but it's the difference between "this is good" and "where did you learn to cook like this?"