Sheet Pan Chicken Fajitas (Print Version)
Chicken and bell peppers roasted together on one pan with smoky spices and lime, ready in about 40 minutes.
# What You'll Need:
→ Meats
01 - 1½ lbs boneless, skinless chicken breasts or thighs, sliced into strips
→ Vegetables
02 - 1 large red bell pepper, sliced into strips
03 - 1 large yellow bell pepper, sliced into strips
04 - 1 large green bell pepper, sliced into strips
05 - 1 large red onion, sliced
→ Spices & Marinade
06 - 3 tbsp olive oil
07 - Juice of 1 lime
08 - 2 tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp ground black pepper
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Sliced avocado or guacamole (optional)
18 - Fresh cilantro, chopped
19 - Sour cream (optional)
20 - Lime wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper until well combined.
03 - Add the sliced chicken, bell peppers, and onion to the bowl. Toss until all ingredients are evenly coated with the spice marinade.
04 - Spread the mixture evenly across the prepared sheet pan, arranging the chicken and vegetables in a single layer for even roasting.
05 - Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
06 - Remove from the oven and give everything a quick toss. Serve immediately with warm tortillas alongside avocado, cilantro, sour cream, and fresh lime wedges.
# Expert Advice:
01 -
- The spice blend coats everything in this smoky, citrusy glaze that tastes like you spent far more than fifteen minutes prepping.
- One pan means you get all the drama of sizzling fajitas with almost zero dishes to wash afterward.
- It scales effortlessly from a quiet dinner for two to a crowd pleasing spread with tortillas and bowls of toppings.
02 -
- Cutting the chicken and peppers into similar sized strips ensures nothing overcooks or undercooks, which I learned after biting into a raw pepper chunk at a dinner party.
- Stirring halfway through roasting is the difference between soggy and perfectly charred edges, so set a timer and do not skip it.
03 -
- Let the sliced chicken sit in the spice mixture for ten minutes while you prep the vegetables and the flavor penetrates noticeably deeper.
- Broil for the last two minutes if you want those restaurant style blistered edges that make people think you ordered takeout.