Sheet Pan Chicken Fajitas (Printable)

Tender chicken and roasted vegetables on a sheet pan for a quick dinner.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips

→ Vegetables

02 - 2 medium red bell peppers, sliced
03 - 2 medium yellow bell peppers, sliced
04 - 1 large red onion, sliced

→ Marinade & Seasonings

05 - 3 tbsp olive oil
06 - 1.5 tsp chili powder
07 - 1 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 kosher salt
13 - 0.25 tsp black pepper
14 - juice of one lime

→ To Serve

15 - warm corn or flour tortillas
16 - fresh cilantro, chopped
17 - lime wedges
18 - sour cream (optional)
19 - sliced avocado (optional)

# Steps:

01 - Set the oven to 425°F and 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, pepper, and lime juice.
03 - Add chicken strips, red and yellow bell peppers, and red onion to the marinade. Toss thoroughly until evenly coated.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and desired toppings such as cilantro, lime wedges, sour cream, or avocado.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time doing literally anything else.
  • The marinade transforms ordinary chicken into something that tastes like you spent all day in the kitchen.
  • You can prep it while your oven preheats and have dinner on the table faster than takeout.
02 -
  • Don't skip the halfway stir—it's the difference between perfectly roasted and unevenly cooked chicken.
  • Slice your chicken strips fairly uniform so they all finish at the same time.
  • Fresh lime juice matters way more than bottled here, so take the extra minute to squeeze one.
03 -
  • If you like heat, keep sliced jalapeños on the side so people can add as much kick as they want without changing the base recipe.
  • Warm your tortillas directly over a gas flame or in a dry skillet just before serving so they're pliable and have a tiny bit of char.

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