These Sheet-Pan Chicken Fajitas are the weeknight dinner that wins everyone over — tender seasoned chicken strips, colorful bell peppers, and sweet onions roasted together on one pan until beautifully caramelized and juicy. Every bite is savory, smoky, and bursting with flavor, and because everything cooks on a single sheet pan, dinner is on the table fast and cleanup is a breeze. Serve them in warm tortillas with avocado, salsa, sour cream, and a squeeze of lime for the ultimate fajita feast.
Ingredients
- 1 1/2 lb (680 g) boneless, skinless chicken breasts, sliced into strips
- 3 bell peppers (red, yellow, and green), sliced
- 1 large red onion, sliced
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 lime, cut into wedges
- Warm flour or corn tortillas, for serving
- Optional toppings: sliced avocado, salsa, sour cream, fresh cilantro, shredded cheese
Instructions
- Preheat and season: Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Toss everything: Add the chicken strips, sliced bell peppers, and red onion to the sheet pan. Drizzle with olive oil, sprinkle over the spice mix, and toss until everything is evenly coated.
- Spread and roast: Spread the mixture in a single even layer so it roasts rather than steams. Roast for 20–25 minutes, turning once halfway, until the chicken is cooked through (165°F / 74°C) and the peppers are caramelized at the edges.
- Finish with lime: Remove the pan from the oven and squeeze fresh lime juice all over the hot, steaming fajita mixture. Let it rest for 2–3 minutes so the juices settle.
- Warm the tortillas: While the fajitas rest, warm the tortillas in a dry skillet or wrapped in foil in the oven for 2–3 minutes.
- Serve: Pile the chicken and peppers into warm tortillas and finish with avocado, salsa, sour cream, fresh cilantro, and an extra squeeze of lime.
Pro tip: Give the pan plenty of room — a crowded pan steams the peppers instead of caramelizing them. If your pan looks full, split the mixture across two pans for the best char and the juiciest chicken.
Estimated nutrition per serving: 390 calories, 38g protein, 20g carbohydrates, 18g fat.
