Sheet Pan Chicken Fajitas (Printable)

Easy, flavorful chicken roasted with peppers and onions, seasoned with classic spices for a vibrant meal.

# What You Need:

→ Protein

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

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into strips
04 - 2 tbsp fresh cilantro, chopped (optional)

→ Marinade & Seasonings

05 - 3 tbsp olive oil
06 - 2 tsp chili powder
07 - 1.5 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 tsp freshly ground black pepper
14 - 0.25 tsp cayenne pepper (optional)
15 - Juice of 1 lime

→ To Serve

16 - 8 small corn or flour tortillas, warmed
17 - Optional: sour cream, guacamole, salsa, shredded cheese, lime wedges

# Directions:

01 - Set the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, cayenne pepper if using, and lime juice.
03 - Add chicken strips, sliced bell peppers, and red onion to the marinade. Toss thoroughly until evenly coated.
04 - Distribute the marinated chicken and vegetables in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the chicken is fully cooked and the vegetables are tender with slight charring.
06 - Remove from oven, sprinkle with chopped cilantro if desired, and serve immediately with warmed tortillas and preferred toppings.

# Expert Tips:

01 -
  • Everything cooks on one pan so you can sit down instead of hovering over the stove flipping chicken strips one by one.
  • The vegetables get sweet and blistered at the edges without turning to mush, which never happens when I try to do this in a skillet.
  • You can double the recipe and have lunch sorted for the next three days without any extra effort.
02 -
  • Stir the pan halfway through or the chicken on the edges will dry out while the center stays pale and sad.
  • Do not skip the lime juice in the marinade, it is not just for brightness, it actually helps the chicken stay tender under high heat.
  • If you marinate this for an hour or two before roasting the flavors get deeper, but I have also thrown it straight in the oven and it still turned out good.
03 -
  • Use two sheet pans if you are feeding more than four people, crowding the pan makes everything soggy and pale instead of caramelized.
  • Let the chicken sit out for 10 minutes before you put it in the oven so it cooks more evenly, straight from the fridge it stays cold in the center too long.
  • Save any drippings from the pan and pour them over rice or use them to fry eggs, they are full of flavor and it feels wrong to waste them.

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