Easy Sheet Pan Chicken Fajitas

Tender chicken, colorful peppers, and onion roast together on one pan with lime juice and a flavorful fajita spice blend. Serve the sizzling mixture in warm tortillas with your favorite toppings.

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Prep Time 15

Cook Time 18

Total Time 35

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 1/2 pounds Boneless, skinless chicken breasts, cut into 1/2-inch strips
3 bell peppers Bell peppers, seeded and sliced
1 large onion Large yellow onion, sliced
2 tablespoons Olive oil or avocado oil
2 tablespoons Fresh lime juice

Seasonings

2 teaspoons Chili powder
1 teaspoon Ground cumin
1 teaspoon Paprika or smoked paprika
1 teaspoon Garlic powder
1/2 teaspoon Dried oregano
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper

For Serving

as needed Warm flour or corn tortillas
as desired Optional avocado, sour cream, shredded cheese, salsa, pico de gallo, cilantro, or extra lime wedges

Method

Step-by-Step

Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
Cut the chicken, bell peppers, and onion into similarly sized strips. Add them to a large bowl with the oil, lime juice, chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper, then toss thoroughly.
Spread the mixture across the prepared sheet pan in one even layer. Roast for 18 to 22 minutes, stirring once halfway through, until the chicken reaches 165°F internally and the vegetables are tender.
For additional browning, broil the fajitas for 1 to 2 minutes at the end, watching carefully. Rest the chicken for 3 to 5 minutes, then serve in warm tortillas with desired toppings.

Notes

Uniform strips and a roomy pan help the chicken and vegetables brown instead of steam. Remove the chicken as soon as the thickest pieces reach 165°F. Boneless, skinless chicken thighs may be substituted, and sliced jalapeño or a second onion can be added.