Chicken Fajita Sheet Pan (Print out)

Juicy chicken strips with roasted bell peppers and onions layered on a sheet pan for easy, flavorful meals.

# What You'll Need:

→ Proteins

01 - 1.3 lbs boneless, skinless chicken breasts or thighs, sliced into strips

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced

→ Marinade & Seasoning

06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 1/4 teaspoon cayenne pepper, optional
14 - 1 teaspoon salt
15 - 1/2 teaspoon ground black pepper
16 - Juice of 1 lime

→ To Serve

17 - 8 small flour or corn tortillas, warmed
18 - Fresh chopped cilantro, optional
19 - Lime wedges
20 - Sour cream, salsa, or guacamole, optional

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper if using, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and sliced red onion to the bowl. Toss everything thoroughly to coat evenly with the marinade.
04 - Spread the marinated chicken and vegetables in a single even layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 22 to 25 minutes, stirring once halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas and desired toppings such as sour cream, salsa, guacamole, and lime wedges.

# Expert Advice:

01 -
  • One pan means one cleanup, and honestly that might be the best part of weeknight cooking.
  • The spices bloom in the oven instead of a separate pan, so nothing gets forgotten or burned.
  • You can taste the char on the peppers without any of the standing-and-stirring that skillet fajitas demand.
02 -
  • Slice your chicken and vegetables roughly the same thickness so nothing finishes cooking before something else starts drying out.
  • If your sheet pan is crowded, use two pans instead—overcrowding drops the oven temperature and ruins the caramelization you're after.
03 -
  • Pat your chicken dry before tossing with the marinade so it browns instead of steaming in its own moisture.
  • Don't stir the sheet pan more than once; every time you move things, you interrupt the caramelization happening on the bottom.
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