Chicken Fajita Sheet Pan (Print Version)

One-pan meal with tender chicken, bell peppers, and onions roasted to perfection with Tex-Mex spices.

# What You'll Need:

→ Proteins

01 - 1.3 pounds 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 black pepper
16 - Juice of 1 lime

→ To Serve

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

# Directions:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, optional cayenne, salt, black pepper, and lime juice.
03 - Add chicken strips, bell peppers, and red onion to the bowl and toss thoroughly to coat evenly.
04 - Spread the chicken and vegetables in a single layer on the prepared baking sheet.
05 - Bake in the preheated oven for 22 to 25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and your preferred toppings.

# Expert Tips:

01 -
  • Everything cooks on one sheet, which means less cleanup and more time to actually enjoy your meal with people you care about.
  • The vegetables char and caramelize just right, developing this deep sweetness that makes you forget you're eating something genuinely healthy.
  • It's endlessly flexible, so you can build it around whatever protein or vegetables you have hiding in your fridge.
02 -
  • Don't skip the halfway stir—it's the difference between everything cooking evenly and some pieces being raw while others are overdone.
  • The lime juice isn't decoration; it's essential for brightening all those heavy spices and making the whole thing taste fresher.
03 -
  • Slice your peppers and onions slightly thick so they stay firm and don't dissolve into the pan—thin slices will just turn mushy.
  • If you're worried about the chicken drying out, use thighs instead of breasts, or slice everything slightly thicker so the inside stays juicy.
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