Sheet Pan Chicken Fajitas (Printable)
Juicy chicken and bell peppers roasted on one pan for an easy, flavorful Tex-Mex weeknight dinner.
# 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 and 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
# Directions:
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 marinade.
04 - Spread the mixture evenly on the prepared sheet pan, ensuring the chicken and vegetables are arranged in a single layer for even roasting.
05 - Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender with slightly charred edges.
06 - Remove from oven, give everything a quick toss, and serve immediately with warm tortillas and your choice of toppings: avocado, cilantro, sour cream, and fresh lime wedges.
# Expert Tips:
01 -
- Everything roasts on a single pan so cleanup is basically nonexistent.
- The spice mix uses pantry staples you probably already have on hand.
- It is genuinely difficult to mess this up, even on your most exhausted evening.
02 -
- Crowding the pan is the fastest way to steamed, soggy fajitas instead of beautifully charred ones.
- Slicing the chicken and peppers into uniform strips ensures everything finishes cooking at the same time.
03 -
- Let the spice coated chicken and vegetables sit for fifteen minutes before roasting if you have the time, because the lime juice starts to tenderize the meat and the flavors deepen.
- Warm your tortillas directly on the oven rack for the last minute of cooking for the most pliable, lightly toasted result.