Sheet Pan Chicken Fajitas (Printable)

Juicy chicken with colorful peppers and onions roasted together for a vibrant, easy dinner.

# What You'll Need:

→ 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 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges

# How-To Steps:

01 - Preheat oven to 425°F and 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; toss vegetables with remaining marinade.
05 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender with slight caramelization.
06 - Serve hot with warmed tortillas, garnished with cilantro, avocado, sour cream, and lime wedges as desired.

# Expert Suggestions:

01 -
  • One pan means one cleanup, which is basically an act of self-care on a busy weeknight.
  • The chicken stays juicy while the peppers actually develop real color and sweetness, not that steamed, sad vegetable vibe.
  • It's flexible enough to swap in shrimp or mushrooms when you're tired of chicken, but satisfying enough that you won't feel like you're compromising.
02 -
  • Don't skip the oven preheat; a hot pan is what creates caramelization, not steam.
  • If your peppers and onions seem soft but not browned after 20 minutes, crank the heat up slightly or give them an extra 3–5 minutes—browning and softness are two separate things, and you want both.
03 -
  • If your chicken breasts are thick, pound them out to an even thickness before cutting into strips—this ensures everything finishes at the same time.
  • Don't oil the sheet pan itself; use parchment or foil to prevent sticking and make cleanup genuinely minimal instead of just theoretically minimal.
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