Chicken Fajita Sheet Pan (Printable)

One-pan meal with juicy chicken and roasted bell peppers seasoned with classic Tex-Mex spices.

# What You'll Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts, 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 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - 1/2 teaspoon 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.
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 chicken strips, bell peppers, and sliced onion to the marinade. Toss thoroughly to coat evenly.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet.
05 - Roast for 22 to 25 minutes, stirring once halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and desired accompaniments.

# Expert Tips:

01 -
  • One sheet pan means you can actually enjoy your guests instead of washing dishes the whole time.
  • The chicken stays juicy while the peppers get these charred edges that taste like flavor concentrate.
  • It tastes like a restaurant dish but feels like cheating because it's so easy.
02 -
  • Stirring halfway through is non-negotiable if you want crispy vegetables, not steamed ones.
  • The lime juice added at the end is what keeps this from tasting like regular roasted chicken and peppers; it's the detail that makes people ask for the recipe.
03 -
  • Slice everything roughly the same thickness so it all finishes cooking at the same time, not some pieces charred while others are barely done.
  • If your oven runs hot or cold, start checking at twenty minutes instead of waiting the full twenty-five, because ovens are like people and no two are exactly the same.
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