Sheet Pan Chicken Fajitas (Print)

Tender chicken and bell peppers roasted together for a flavorful, easy-to-prepare Tex-Mex main dish.

# Components:

→ Protein & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp salt
09 - 0.25 tsp 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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
03 - Add chicken strips to the marinade and toss thoroughly to coat evenly.
04 - Spread chicken, bell peppers, and onion evenly on the prepared sheet pan. Toss 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 hot mixture with warmed tortillas. Garnish with cilantro, avocado, sour cream, and lime wedges as desired.

# Expert Advice:

01 -
  • One pan means you can actually sit down and eat while the food is still hot instead of scrubbing a skillet.
  • The high oven heat caramelizes the peppers and onions in a way that feels almost restaurant quality without any fancy technique.
  • You can double the recipe for a crowd and still only dirty one sheet pan, which makes weeknight hosting feel doable.
02 -
  • If you skip the parchment or foil, the marinade will bake onto the pan and you will spend twenty minutes scrubbing, so do not skip this step.
  • Stirring halfway through is not optional because the chicken on the edges cooks faster and the vegetables in the center need to see the heat.
  • Do not slice the peppers and onions too thick or they will still be crunchy when the chicken is done, aim for quarter inch strips.
03 -
  • Use two sheet pans if you are doubling the recipe because overcrowding will steam the vegetables instead of roasting them, and you will lose that caramelized flavor.
  • Let the chicken rest for a minute after it comes out of the oven so the juices redistribute, and it will be noticeably more tender when you bite in.
  • Always taste a piece of pepper before serving because sometimes one sneaks in that is surprisingly spicy, and you can warn your guests or pull it out.
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