Sheet Pan Chicken Fajitas (Printable)

Juicy chicken paired with bell peppers and onions, roasted together for an easy flavorful Tex-Mex style 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 - 0.5 teaspoon garlic powder
09 - 0.5 teaspoon onion powder
10 - 0.5 teaspoon dried oregano
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
13 - 0.125 teaspoon cayenne pepper (optional)

→ To Serve

14 - 8 small flour or corn tortillas, warmed
15 - 1 lime, cut into wedges
16 - 0.5 cup fresh cilantro, chopped
17 - Optional: sour cream, guacamole, salsa, shredded cheese

# How to Make It:

01 - Set oven temperature to 425°F and prepare a large rimmed baking sheet by lining it with parchment paper or foil.
02 - In a large bowl, combine sliced chicken, bell peppers, and onion. Drizzle with olive oil and toss to coat evenly.
03 - In a small bowl, mix chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper.
04 - Sprinkle the spice blend over the chicken and vegetables mixture and toss thoroughly to ensure uniform coating.
05 - Spread the seasoned mixture in a single layer on the prepared baking sheet.
06 - Bake for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight charring at edges.
07 - Remove from oven and squeeze fresh lime juice over the chicken and vegetables.
08 - Distribute the chicken and vegetables among warmed tortillas. Garnish with cilantro and optional toppings as desired.

# Expert Advice:

01 -
  • Everything cooks on one sheet, so cleanup is a single tray and a bowl.
  • The edges get a little charred and sweet, like fajitas from a real grill.
  • You can prep it in the morning and slide it into the oven when you walk in the door.
  • It tastes like you spent an hour at the stove, but you were really just folding laundry.
02 -
  • Slicing the chicken thin is the secret to getting it done in the same time as the vegetables, thick strips will still be pale when the peppers are charred.
  • Stirring halfway through keeps the onions from burning and the chicken from drying out on one side.
  • If your pan is too small, use two sheets and swap their oven positions halfway, otherwise the bottom tray will stay pale.
03 -
  • Marinating the chicken in lime juice and spices for thirty minutes before roasting adds another layer of flavor, but it is not mandatory.
  • Use a very hot oven and a single layer, crowding or lower heat will steam the vegetables instead of caramelizing them.
  • Taste a piece of onion before you serve, if it is still sharp, give the pan another three minutes.

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