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Sheet Pan Chicken Fajitas - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, thinly sliced (or use thighs)
  • 3 bell peppers (mixed colors), thinly sliced
  • 1 large red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder (or 3 cloves fresh garlic, minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/8–1/4 teaspoon cayenne (optional, for heat)
  • 1 lime, zested and juiced
  • 8–10 small flour tortillas (or corn, warmed)
  • Toppings: chopped cilantro, sour cream or Greek yogurt, sliced avocado, salsa, shredded cheese, hot sauce

Method
 

  1. Preheat the oven: Heat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Slice the chicken and veggies: Cut everything into thin strips. This helps the chicken cook quickly and evenly with the peppers and onions.
  3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, pepper, and cayenne. Add lime zest for extra brightness.
  4. Toss on the pan: Spread the peppers and onions on the sheet pan. Drizzle with half the oil and sprinkle with about one-third of the seasoning. Toss to coat.
  5. Season the chicken: In a bowl, toss the chicken with the remaining oil and seasoning. Add half the lime juice. Mix well so every strip is coated.
  6. Arrange and roast: Push the veggies to the sides and lay the chicken in the center in a single layer. Roast for 15–20 minutes, stirring halfway, until the chicken is cooked through and the edges of the veggies are slightly charred.
  7. Finish with lime: Squeeze the remaining lime juice over the hot pan. Taste and add a pinch of salt if needed.
  8. Warm the tortillas: Wrap them in foil and heat in the oven for the last 5 minutes, or warm in a dry skillet.
  9. Serve: Pile chicken and veggies into warm tortillas. Add cilantro, avocado, salsa, and a dollop of sour cream. A splash of hot sauce never hurts.