Sheet Pan Chicken Fajitas (Printable)
Juicy chicken and bell peppers roasted on one pan for vibrant Tex-Mex flavors and easy cleanup.
# What You'll Need:
→ Meats
01 - 1.2 lbs boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 2 large bell peppers, 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)
# How to Make It:
01 - Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, salt, and black pepper. Stir to blend.
03 - Add the sliced chicken, bell peppers, red onion, and minced garlic to the spice mixture. Toss thoroughly to coat evenly.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
05 - Roast for 20 to 25 minutes, stirring halfway through, until the chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven, squeeze fresh lime juice over the mixture, and sprinkle with chopped cilantro.
07 - Serve hot with warmed tortillas and optional toppings such as sour cream, guacamole, or salsa.
# Expert Advice:
01 -
- One pan means one pan to wash, and honestly, that alone makes dinner feel like a victory.
- The chicken comes out impossibly juicy while the peppers get these perfect charred edges that taste like you tried way harder than you actually did.
- It's flexible enough to make for picky eaters but impressive enough to serve to people you're trying to impress.
02 -
- Don't crowd the pan—if your ingredients are piled up, they'll steam instead of roast, and you'll lose that beautiful caramelization on the vegetables.
- Slice your chicken thin enough that it cooks through in the time the peppers need to soften, or you'll end up with overcooked peppers and raw chicken.
03 -
- Use smoked paprika instead of regular paprika—it adds a depth that makes people think you've been cooking way longer than 40 minutes.
- Warm your tortillas in the oven wrapped in foil during the last 5 minutes of cooking, and they'll be perfectly hot and pliable instead of cold and stiff.