Sheet Pan Chicken Fajitas (Printer View)

Juicy chicken strips roasted with bell peppers and onions on one pan for vibrant, flavorful meals.

# Components:

→ Protein & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into ½-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 - ½ cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - ½ cup sour cream (optional)
19 - 1 lime, cut into wedges

# Method steps:

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

# Expert Advice:

01 -
  • Everything cooks on one pan, which means you can actually relax instead of hovering over multiple burners.
  • The spice blend creates those crispy, caramelized edges that make you reach for seconds before you've finished your first tortilla.
  • It's flexible enough to use whatever peppers you have lying around, or swap the protein entirely without rewriting the whole plan.
02 -
  • Slice your chicken and vegetables to roughly the same thickness or the smaller pieces will burn while the thicker ones stay undercooked.
  • Stir halfway through, not sooner. Opening the oven too early releases all that precious heat and you'll lose the caramelization.
  • If your sheet pan is small, use two pans instead of piling everything on top of each other.
03 -
  • Use a metal sheet pan, not glass. Metal conducts heat better and gives you that restaurant-style char.
  • If you like extra heat, toss sliced jalapeños onto the pan for the last ten minutes of roasting.
  • Squeeze fresh lime over everything right before serving. That bright acidity is what makes the flavors pop.
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