Chicken Fajita Sheet Pan (Printer View)

Juicy chicken and bell peppers roasted together with Tex-Mex spices for a flavorful, easy dinner.

# 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 - ½ teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon cayenne pepper (optional)
14 - 1 teaspoon salt
15 - ½ teaspoon ground 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)

# Method Steps:

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

# Expert Advice:

01 -
  • One sheet pan means one cleanup, and honestly that alone makes me want to cook this twice a week.
  • The chicken comes out tender every single time because the marinade keeps everything moist while the oven does the heavy lifting.
  • It tastes like you spent way more effort than you actually did, which is the best kind of dinner trap.
02 -
  • Don't crowd the pan—if your pieces are piled on top of each other, they'll steam instead of roast, and you'll lose that caramelized texture that makes this dish sing.
  • Stir halfway through because some parts of the pan are always hotter than others, and this keeps everything cooking evenly.
  • Use fresh lime juice instead of bottled; it completely changes the brightness and makes everything taste fresher and more alive.
03 -
  • Pat your chicken dry before adding it to the marinade so it browns instead of steaming, and always use the hottest oven setting you have for better caramelization.
  • Make the marinade the night before and let the chicken sit in it overnight if you can—the flavors deepen and the chicken becomes impossibly tender.
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