Sheet Pan Chicken Fajitas (Printable)
Juicy chicken and bell peppers roasted with smoky spices on one pan for easy Tex‑Mex weeknight meals.
# What You'll Need:
→ Chicken & Protein
01 - 1½ lbs boneless, skinless chicken breasts or thighs, sliced into strips
→ Vegetables
02 - 1 large red bell pepper, sliced into strips
03 - 1 large yellow bell pepper, sliced into strips
04 - 1 large green bell pepper, sliced into strips
05 - 1 large red onion, sliced
→ Spice Blend & Marinade
06 - 3 tbsp olive oil
07 - Juice of 1 lime
08 - 2 tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp ground black pepper
→ For Serving
16 - 8 small flour or corn tortillas, warmed
17 - Sliced avocado or guacamole (optional)
18 - Fresh cilantro, chopped
19 - Sour cream (optional)
20 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper until well combined.
03 - Add the sliced chicken, bell peppers, and red onion to the bowl. Toss everything thoroughly until all ingredients are evenly coated with the marinade.
04 - Spread the mixture in an even single layer across the prepared baking sheet. Avoid overcrowding to ensure proper roasting and slightly charred edges.
05 - Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender with lightly charred edges.
06 - Remove from oven and toss the mixture briefly. Serve immediately alongside warm tortillas with avocado, fresh cilantro, sour cream, and lime wedges as desired.
# Expert Tips:
01 -
- Cleanup is genuinely just one pan and one bowl, which means more time eating and less time scrubbing.
- The spice blend is smoky and bright without being overwhelming, so even picky eaters come back for seconds.
02 -
- If the pan is too crowded the chicken will steam instead of roast, so use two sheet pans if you are doubling the recipe.
- Stirring halfway through is the difference between soggy and slightly charred, so do not skip it.
03 -
- Let the seasoned chicken and vegetables sit for ten minutes before roasting so the lime and spices have time to penetrate the meat.
- Slice the peppers and onion as uniformly as possible because even sizing means even cooking and nothing is worse than biting into an undercooked pepper next to a perfectly roasted one.