Sheet Pan Chicken Fajitas (Print Version)

Chicken strips with bell peppers and onions roasted together for a vibrant Tex-Mex dinner.

# What You Need:

→ Proteins

01 - 1 1/2 lbs boneless, skinless chicken breasts, cut into thin strips

→ Vegetables

02 - 2 large bell peppers (red, yellow, or green), sliced into strips
03 - 1 large red onion, sliced into thin wedges
04 - 2 tbsp fresh cilantro, chopped
05 - 1 lime, cut into wedges

→ Marinade & Seasonings

06 - 2 tbsp olive oil
07 - 1 1/2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ To Serve

15 - 8 small corn or flour tortillas, warmed
16 - Optional toppings: sour cream, guacamole, salsa, shredded cheese

# How-To:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until well combined.
03 - Add the chicken strips, bell peppers, and onion to the bowl. Toss well until everything is evenly coated with the marinade.
04 - Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring pieces are not overcrowded.
05 - Roast for 18–20 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly caramelized.
06 - Remove from the oven. Squeeze fresh lime juice over the fajitas and sprinkle with chopped cilantro. Serve immediately with warm tortillas and your choice of toppings.

# Expert Advice:

01 -
  • Everything cooks on one sheet pan so cleanup is literally thirty seconds
  • The high heat creates those gorgeous charred edges that make fajitas taste restaurant perfect
02 -
  • Crowding the pan is the number one mistake that turns roasted fajitas into steamed stir fry
  • Letting the pan sit for five minutes after roasting helps the juices redistribute back into the chicken
03 -
  • Slice your peppers and onions slightly thicker than you think you should because they shrink considerably
  • The smoked paprika is what gives these their grill flavor so dont be tempted to skip it