Chicken Fajita Sheet Pan (Printable)

Juicy chicken and colorful bell peppers roasted together with classic Tex-Mex spices on a single sheet pan.

# What You Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts or thighs, sliced into strips

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced

→ Marinade & Seasoning

06 - 3 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - ½ tsp garlic powder
11 - ½ tsp onion powder
12 - ½ tsp dried oregano
13 - ¼ tsp cayenne pepper (optional)
14 - 1 tsp salt
15 - ½ tsp black pepper
16 - Juice of 1 lime

→ To Serve

17 - 8 small flour or corn tortillas, warmed
18 - Fresh cilantro, chopped (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil to simplify cleanup.
02 - Combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice in a large bowl.
03 - Add the chicken strips, bell peppers, and sliced onion to the marinade and toss until everything is evenly coated.
04 - Spread the marinated chicken and vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 22 to 25 minutes, stirring halfway through, until the chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and your choice of toppings.

# Expert Advice:

01 -
  • One sheet pan means you're basically done before the oven timer goes off, leaving you time to actually enjoy people instead of being stuck cleaning up.
  • The chicken stays juicy while the peppers get those caramelized edges that make you reach for just one more piece.
  • It tastes like someone spent hours in the kitchen, but you know the truth: fifteen minutes of prep work.
02 -
  • Slice your chicken strips roughly the same thickness so they cook at the same pace and nobody ends up with a dry piece next to an undercooked one.
  • If your sheet pan is small and everything piles up, the steam traps and you lose those beautiful charred edges that make this dish special, so invest the few seconds to spread it out.
03 -
  • Don't move the chicken and vegetables constantly while they're roasting, let them sit long enough to develop color and flavor, then stir once halfway through.
  • If you're cooking for guests and worried about timing, you can prep and marinade everything in the morning, then roast it all in the 25 minutes before everyone shows up.
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