Sheet Pan Chicken Fajitas (Printable)
Juicy chicken strips roasted with colorful peppers and onions, flavored with classic fajita spices.
# Ingredient List:
→ Protein
01 - 1.5 lbs boneless, skinless chicken breasts, thinly sliced
→ Vegetables
02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into strips
04 - 2 tbsp fresh cilantro, chopped (optional garnish)
→ Marinade & Seasonings
05 - 3 tbsp olive oil
06 - 2 tsp chili powder
07 - 1.5 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 tsp freshly ground black pepper
14 - 0.25 tsp cayenne pepper (optional)
15 - Juice of 1 lime
→ To Serve
16 - 8 small corn or flour tortillas, warmed
17 - Optional: sour cream, guacamole, salsa, shredded cheese, lime wedges
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne pepper if using, and lime juice.
03 - Add chicken strips, bell peppers, and onion to the bowl. Toss to coat evenly with the marinade.
04 - Spread the chicken and vegetables evenly in a single layer on the prepared sheet pan.
05 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender with slight charring.
06 - Remove from oven, garnish with chopped cilantro if desired, and serve immediately with warmed tortillas and preferred toppings.
# Expert Advice:
01 -
- Everything cooks on a single pan, which means you're not stuck doing dishes until bedtime.
- The chicken stays genuinely juicy, even after roasting, because the marinade does its quiet work before the heat ever touches it.
- You can customize the toppings while keeping the base exactly the same every time, so it feels fresh without the stress.
02 -
- Don't skip the marinade step or reduce it—those spices need time to flavor the chicken properly, and 15 minutes of sitting does more than you'd expect.
- Stir halfway through roasting because the bottom layer will always cook faster than the top, and that one stir prevents charred chicken and tender peppers from being on opposite sides of the pan.
- Warm your tortillas separately or right before serving because they stay soft and pliable instead of hardening as steam escapes.
03 -
- Marinate the chicken and vegetables for up to 2 hours before roasting if you have time—the longer they sit with those spices, the deeper and more complex the flavors become.
- If your peppers are cutting slower than you'd like, slice them thinner or use smaller ones because thickness really does determine how quickly they soften under heat.