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Easy Sheet Pan Chicken Fajitas with chicken, peppers, and onions cooked on a baking sheet.

Sheet Pan Chicken Fajitas

A quick and colorful Tex-Mex dish made with marinated chicken and vibrant vegetables, all cooked on a single sheet pan.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken breasts, sliced into thin strips
  • 2 tablespoons Avocado or olive oil For marinating
  • 1 teaspoon Salt For seasoning
  • 1.5 teaspoons Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Onion powder
  • to taste Black pepper
  • 1 half Fresh lime, juice Add if desired during marinade
For the Vegetables
  • 2 cups Bell peppers (red, yellow, green), sliced For color and sweetness
  • 1 medium Red onion, slivered Adds sweet-roasty flavor
  • 1 tablespoon Oil Additional for tossing vegetables
  • pinch Salt For seasoning
For Serving
  • Warm tortillas (flour or corn) For serving
  • Optional toppings: cilantro, avocado, sour cream, salsa, shredded cheese Customize as desired

Method
 

Preparation
  1. Heat the oven to 425°F and place a large sheet pan inside while it preheats.
  2. Slice the chicken and veggies into similar thickness (about 1/2-inch wide strips). Pat the chicken dry with a paper towel.
  3. In a bowl, stir together 2 tablespoons of oil, 1 teaspoon salt, 1 1/2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and black pepper.
  4. Add the chicken strips to the marinade and toss to coat. Let it sit while the oven finishes preheating.
  5. Toss the sliced peppers and onion with another tablespoon of oil and a pinch of salt.
Cooking
  1. Carefully pull out the hot pan from the oven and spread the chicken and veggies out in a single layer.
  2. Roast for 15 to 18 minutes, tossing once halfway through, until the chicken reaches 165°F and the edges of the peppers start to char. Broil for an additional 1 to 2 minutes if desired.
  3. Squeeze lime juice over the cooked fajitas right on the pan before serving.

Notes

Use the biggest sheet pan you have for even cooking. Let the chicken rest after pulling from the oven to keep it juicy. Warm tortillas wrapped in foil during the last 5 minutes of cooking.