Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas are a simple one-pan Tex-Mex dinner.Juicy chicken pairs perfectly with roasted peppers and onions.The oven method makes cooking and cleanup effortless.Perfect for tacos, bowls, or wraps any night of the week.
Ingredients
- 1½ lbs boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 large onion, sliced
- 3 tablespoons olive oil
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper, to taste
- Juice of 1 lime
- Warm flour or corn tortillas, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Place chicken strips, bell peppers, and onion on the sheet pan.
- Drizzle olive oil over everything and sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Toss well to evenly coat and spread into a single layer.
- Roast for 18–22 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender.
- Garnish with cilantro and serve immediately with warm tortillas.
Notes
- Use chicken breasts or thighs based on preference.
- Do not overcrowd the pan for proper roasting.
- Adjust spices to suit your heat tolerance.
- This dish is naturally gluten-free without tortillas.
- Leftovers keep well for up to 3 days.