Sheet Pan Chicken Fajitas (Printable Version)

Tender chicken, peppers, onions, and spices roast together on a sheet pan for a delicious, easy meal.

# What You’ll Need:

→ Main Ingredients

01 - 1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips
02 - 2 large bell peppers, sliced into thin strips
03 - 1 large red onion, thinly sliced

→ Seasoning Mix

04 - 2 tablespoons olive oil
05 - 2 teaspoons chili powder
06 - 2 teaspoons ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ To Serve

12 - 8 small flour tortillas
13 - 1/2 cup chopped fresh cilantro
14 - 1 lime, cut into wedges

# Step-by-Step Guide:

01 - Set oven to 425°F (220°C) and line a large sheet pan with parchment paper.
02 - Combine chicken strips, bell peppers, and red onion in a large mixing bowl. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and ground black pepper. Toss until evenly coated.
03 - Spread seasoned mixture evenly over the prepared sheet pan in a single layer to ensure uniform roasting.
04 - Roast on the center rack for 20 minutes, turning ingredients with a spatula halfway through the cooking time until chicken is cooked through and vegetables are tender with lightly charred edges.
05 - Wrap flour tortillas in foil and place in the oven for the final 5 minutes of roasting to gently warm them.
06 - Transfer chicken and vegetables to serving platter. Garnish with fresh cilantro and serve immediately with warm tortillas and lime wedges.

# Additional Tips::

01 -
  • Quick cleanup since everything cooks on one pan
  • Perfect for meal prepping or feeding a crowd
  • Packed with flavor using everyday spices and ingredients
  • Ready in under forty minutes
  • Loved by kids and adults thanks to its mild heat and endless topping ideas
02 -
  • High protein meal that packs plenty of vegetables
  • A total crowd pleaser adaptable for different diets
  • Stays fresh up to four days in the fridge and tastes even better reheated
03 -
  • Always slice the chicken and vegetables evenly for consistent cooking otherwise you risk dry pieces or soggy veggies.
  • Line your sheet pan with parchment for easier cleanup my go to secret for quick weeknight meals.
  • Roasting two pans at once is perfect for doubling and guarantees leftovers for easy wraps or salads later.

Go Back