Chicken Fajita Sheet Pan (Print)

Juicy chicken and colorful bell peppers roasted together with Tex-Mex spices for an easy, vibrant meal.

# Components:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts, sliced into strips

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced

→ Marinade & Seasoning

06 - 3 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp dried oregano
13 - 1/4 tsp cayenne pepper (optional)
14 - 1 tsp salt
15 - 1/2 tsp black pepper
16 - Juice of 1 lime

→ To Serve

17 - 8 small flour or corn tortillas, warmed
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)

# Directions:

01 - Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and red onion to the bowl and toss until fully coated with the marinade.
04 - Spread the marinated chicken and vegetables in a single even layer on the prepared baking sheet.
05 - Place the baking sheet in the preheated oven and roast for 22 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas, cilantro, lime wedges, and optional toppings.

# Expert Advice:

01 -
  • One pan means one cleanup, and honestly, that alone makes weeknight dinners feel like a win.
  • The chicken comes out juicy and the peppers get just charred enough to taste like you actually know what you're doing.
  • It's flexible enough to customize for whoever's at your table, without cooking multiple meals.
02 -
  • Don't crowd the pan—if your sheet isn't big enough, use two sheets instead of piling everything together, or the chicken will steam instead of roast and you'll lose that texture.
  • Stir halfway through not just because it helps things cook evenly, but because catching those little caramelized bits at the bottom and distributing them makes every bite taste better.
03 -
  • If your peppers are still too firm for your taste when the chicken is done, push the chicken to the side of the pan and give the peppers a few more minutes—they'll soften without the chicken drying out.
  • Warm your tortillas wrapped in a damp kitchen towel in a low oven while the sheet pan is finishing up, so they're actually warm and pliable when you serve them, not cold and stiff.
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