Sheet Pan Chicken Fajitas (Print Version)

Juicy chicken and bell peppers roasted on one pan for vibrant Tex-Mex flavor and simple preparation.

# What You'll Need:

→ Protein & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon onion powder
08 - 0.5 teaspoon salt
09 - 0.25 teaspoon black pepper
10 - Juice of 1 lime

→ Vegetables

11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 large green bell pepper, thinly sliced
14 - 1 large red onion, thinly sliced

→ To Serve

15 - 8 small flour or corn tortillas, warmed
16 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice to create the marinade.
03 - Add chicken strips to the marinade and toss to ensure even coating.
04 - Spread the marinated chicken, bell peppers, and onion evenly on the prepared sheet pan, tossing the vegetables with any remaining marinade.
05 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight caramelization.
06 - Serve the fajita mixture hot with warmed tortillas and garnish with cilantro, avocado, sour cream, and lime wedges as desired.

# Additional Tips::

01 -
  • One pan means you're not drowning in dishes while everyone's still eating.
  • The chicken stays impossibly juicy while the peppers get these caramelized edges that taste like a tiny bit of char and sweetness.
  • You can multiply the recipe without any real fuss, or swap proteins depending on what you're craving.
02 -
  • Don't let crowding on the pan stop you from adding peppers and onions generously, but do arrange them so they're not stacked in piles or they'll steam instead of caramelize.
  • Cut your chicken strips to roughly the same thickness so they cook at the same rate and you don't end up with some pieces dry while others are still slightly pink.
03 -
  • Don't overlap your chicken strips on the pan, or the bottom will steam instead of getting color, so give them space to breathe.
  • If your oven runs hot, check at 20 minutes instead of waiting the full 25, because dry chicken is the only real mistake you can make here.
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