Sheet Pan Chicken Fajitas (Printable)

Juicy chicken, bell peppers, and onions roasted together with a blend of spices for a quick, vibrant meal.

# What You'll Need:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 large yellow onion, sliced into thin strips
04 - 2 tablespoons olive oil

→ Spices

05 - 2 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/8 teaspoon cayenne pepper (optional)

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - 1/2 cup fresh cilantro, chopped
17 - Optional toppings: sour cream, guacamole, salsa, shredded cheese

# Directions:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, mix the sliced chicken, bell peppers, and onion. Drizzle with olive oil and toss to coat evenly.
03 - In a small bowl, combine 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, tossing well to ensure thorough coating.
05 - Spread the mixture evenly in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender with slight charring.
06 - Remove from oven and immediately squeeze fresh lime juice over the chicken and vegetables.
07 - Serve the roasted chicken and vegetables inside warmed tortillas. Garnish with chopped cilantro and optional toppings as desired.

# Cooking Tips:

01 -
  • Everything cooks on one pan, so cleanup is a breeze and you can actually relax after dinner.
  • The vegetables get sweet and slightly charred while the chicken stays juicy and tender.
  • You can have a colorful, restaurant-quality meal on the table in under 40 minutes.
02 -
  • Slicing the chicken thin and uniform ensures it cooks at the same rate as the vegetables, so nothing dries out or stays undercooked.
  • Stirring halfway through is crucial, the edges can char too fast if you leave everything untouched.
  • If your pan is crowded, use two baking sheets or roast in batches, otherwise you will end up steaming instead of roasting.
03 -
  • Use a rimmed baking sheet to catch all the juices and prevent any smoky spills in your oven.
  • Let the pan get fully hot in the oven before adding your ingredients if you want extra caramelization, though this recipe works great either way.
  • Warm your tortillas directly over a gas flame or in a dry skillet for a few seconds to get those lovely charred spots and make them pliable.

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