Sheet Pan Chicken Fajitas (Printable Version)
Juicy chicken and peppers roasted with bold spices for a flavorful and easy weeknight dinner.
# What You Need:
→ Protein
01 - 1.5 pounds boneless, skinless chicken breasts, cut into thin strips
→ Vegetables
02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into strips
04 - 2 tablespoons fresh cilantro, chopped (optional for garnish)
→ Marinade and Seasonings
05 - 3 tablespoons olive oil
06 - 2 teaspoons chili powder
07 - 1.5 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon freshly ground black pepper
14 - 0.25 teaspoon cayenne pepper (optional for heat)
15 - Juice of 1 lime
→ To Serve
16 - 8 small corn or flour tortillas, warmed
17 - Optional toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges
# How to Make It:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne pepper (if using), and lime juice.
03 - Add chicken strips, sliced bell peppers, and red onion to the marinade bowl. Toss thoroughly until all pieces are evenly coated.
04 - Distribute the marinated chicken and vegetables evenly in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven, garnish with chopped cilantro if desired, and serve immediately with warmed tortillas and preferred toppings.
# Expert Advice:
01 -
- The chicken comes out incredibly juicy because it roasts right alongside the vegetables in one pan.
- No complicated techniques or fancy equipment needed, just a sheet pan and about 40 minutes.
- It tastes like restaurant-quality fajitas but costs a fraction of the price and takes half the time.
02 -
- Don't skip stirring halfway through; I learned this the hard way when half my peppers charred too much while the other half stayed pale.
- Make sure your oven is actually preheated to temperature, not just set to it; a cool oven means soggy vegetables instead of that caramelized magic.
- If you have time to marinate for even 30 minutes before roasting, the flavors deepen noticeably and the chicken stays more tender.
03 -
- Cut your chicken strips fairly uniform in thickness so they cook at the same rate; a sharp knife makes this easier and faster.
- Don't let the peppers and onions get too small when slicing; thicker pieces hold their shape better during roasting and stay tender rather than turning mushy.
- If your sheet pan has a dark finish, watch carefully during roasting because it can brown things faster; rotate the pan if you notice uneven cooking.