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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into thin strips
  • Bell peppers: 3 medium (mix of red, yellow, and green), sliced into 1/2-inch strips
  • Onion: 1 large yellow or red onion, sliced into 1/2-inch strips
  • Olive oil: 3 tablespoons
  • Lime: 1 fresh lime (zest optional, juice essential)
  • Fresh cilantro: Small bunch, chopped (optional for serving)
  • Tortillas: 8–10 small flour or corn tortillas, warmed
  • Toppings (optional): Sliced avocado or guacamole, sour cream or Greek yogurt, salsa or pico de gallo, shredded cheese, hot sauce
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of cayenne (optional for heat)

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
  2. Mix the spices: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne if using.
  3. Prep the chicken and veggies: Slice the chicken into thin strips, about 1/2 inch wide. Slice the peppers and onion into similar widths so everything cooks evenly.
  4. Season: Add the chicken, peppers, and onion to the sheet pan. Drizzle with olive oil and sprinkle the spice mix over everything. Toss well with your hands or tongs until evenly coated and spread into a single layer.
  5. Roast: Bake for 18–22 minutes, stirring halfway, until the chicken is cooked through and the peppers are tender with a bit of char on the edges. The chicken should reach 165°F (74°C) internally.
  6. Finish with lime: Squeeze the lime over the hot fajitas. If you like, add a little lime zest and a handful of chopped cilantro for freshness.
  7. Warm tortillas: Wrap tortillas in foil and place in the oven for the last 5 minutes, or heat them in a dry skillet until soft and pliable.
  8. Serve: Pile the chicken and veggies into warm tortillas. Add avocado, salsa, cheese, sour cream, or hot sauce to taste.