Sheet Pan Chicken Fajitas (Printable)

Juicy chicken strips roasted with vibrant peppers and onions on a single pan for easy, flavorful meals.

# What You'll Need:

→ Protein & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper
10 - Juice of 1 lime

→ Vegetables

11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 large green bell pepper, thinly sliced
14 - 1 large red onion, thinly sliced

→ To Serve

15 - 8 small flour or corn tortillas, warmed
16 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges

# Directions:

01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
03 - Add chicken strips to the marinade and toss until evenly coated.
04 - Spread the chicken, bell peppers, and onion evenly on the prepared sheet pan, tossing the vegetables with any remaining marinade.
05 - Roast for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and vegetables are tender with slight caramelization.
06 - Serve the fajita mixture hot with warmed tortillas. Garnish with cilantro, avocado, sour cream, and lime wedges as desired.

# Expert Advice:

01 -
  • One pan means one thing to wash, which honestly feels like a small victory on a weeknight.
  • The chicken comes out impossibly juicy while the peppers get these little charred edges that taste like pure umami.
  • You can throw it together in 15 minutes and have dinner on the table before most people finish scrolling through their phones.
02 -
  • Don't skip the halfway stir—the first time I ignored it, the bottom layer burned while the top stayed pale, and I learned that lesson the hard way.
  • Let the chicken rest for two minutes after pulling it out if you can manage it; it stays juicier than jumping straight to the cutting board.
03 -
  • Pat your chicken dry before tossing it in the marinade—it helps browning happen faster and more aggressively, which means better texture.
  • If you're feeding picky eaters, chop everything smaller and let the pan do most of the talking instead of the individual ingredient taste.
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