Sheet Pan Chicken Fajitas (Printable)

Juicy chicken and bell peppers roasted on a sheet pan for a flavorful and easy meal.

# What You'll Need:

→ Meats

01 - 1.2 lbs boneless, skinless chicken breasts, thinly sliced

→ Vegetables

02 - 2 large bell peppers, any color, sliced into strips
03 - 1 large red onion, sliced into thin wedges
04 - 2 cloves garlic, minced
05 - 1 lime, cut into wedges
06 - Fresh cilantro, chopped

→ Spices & Seasonings

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

→ To Serve

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

# Directions:

01 - Set oven to 425°F and line a large sheet pan with parchment or foil.
02 - Mix olive oil with chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, and black pepper in a large bowl.
03 - Add sliced chicken, bell peppers, onion, and garlic to the bowl and toss to coat evenly with the spice mixture.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet.
05 - Bake for 20 to 25 minutes, stirring once halfway through until chicken is cooked and vegetables are tender with slight charring.
06 - Remove from oven, squeeze fresh lime over the mixture, and garnish with chopped cilantro.
07 - Serve immediately with warmed tortillas and optional toppings as desired.

# Cooking Tips:

01 -
  • One sheet pan means almost no cleanup, which is the secret reason I make this constantly.
  • The chicken stays juicy while the peppers char just enough to taste like something special.
  • You can have dinner on the table in 40 minutes flat, even when you're tired.
02 -
  • Thin-sliced chicken is non-negotiable—it cooks evenly and won't come out tough, which I learned after trying regular-thickness breasts and getting frustrated.
  • Stirring halfway through isn't optional; it's the difference between everything cooking evenly and the bottom getting dark.
  • Don't skip the lime and cilantro finish; they're not garnish, they're essential flavor that makes the whole thing sing.
03 -
  • Line your pan with parchment or foil before you start; it saves you from regret later and lets the vegetables brown better.
  • If your oven runs hot or cool, check the chicken at 20 minutes—the difference of a couple minutes can matter between perfect and overdone.

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