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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas roast juicy, spiced chicken strips with tender peppers and onions on one pan, finishing with charred edges under the broiler. Pile everything into warm tortillas and top with salsa, sour cream, cilantro, and lime for easy weeknight fajitas.
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Prep Time 15 minutes
Cook Time 25 minutes
marinate/rest 10 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lb boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp oregano
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1 lime juice only
Vegetables
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 1 tbsp olive oil
To Serve
  • 8 small flour tortillas warmed
  • 1 sour cream
  • 1 fresh cilantro
  • 1 sliced avocado or guacamole
  • 1 salsa
  • 1 lime wedges

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil or parchment.
  2. Whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice in a large bowl until combined.
Marinate and prep vegetables
  1. Add chicken strips to the marinade and toss well to coat.
  2. Let the chicken sit for 10 minutes while you prep the vegetables.
  3. Spread sliced red bell pepper, yellow bell pepper, green bell pepper, and red onion across the sheet pan in an even layer.
  4. Drizzle the vegetables with 1 tbsp olive oil and toss lightly to coat.
Roast the fajitas
  1. Nestle the marinated chicken strips over and around the vegetables in a single layer, avoiding crowding.
  2. Roast at 425°F (220°C) for 20–25 minutes, until chicken is cooked through and the peppers and onions are soft with slightly charred edges.
  3. Broil for 2–3 minutes at the end for extra char on the chicken and veggies if desired.
Warm tortillas and serve
  1. Warm the small flour tortillas over a gas flame or in a dry skillet for about 30 seconds per side until pliable.
  2. Pile chicken and vegetables into tortillas and serve immediately with sour cream, sliced avocado or guacamole, fresh cilantro, salsa, and lime wedges.

Notes

Pro tip: slice all peppers and onion to a similar thickness so they roast evenly and get those slightly charred edges. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a sheet pan in a 400°F (205°C) oven until hot. Freeze cooked chicken and vegetables in a freezer-safe container up to 2 months (tortillas and toppings don’t freeze well). For a lighter option, use reduced-fat sour cream and skip guacamole or use a smaller amount.