Chicken Fajita Sheet Pan (Printable)

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

# What You'll Need:

→ Proteins

01 - 1.3 lbs 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 and 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

# How to make it:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper if using, salt, black pepper, and lime juice.
03 - Add chicken strips, sliced bell peppers, and sliced onion to the bowl. Toss thoroughly to coat all ingredients evenly with the marinade.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet to ensure even roasting.
05 - Place the baking sheet in the oven and roast for 22 to 25 minutes, stirring halfway through. Continue until the chicken is cooked through and vegetables are tender with slight char.
06 - Remove from oven and serve immediately with warmed tortillas and optional toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.

# Recipe Expert Tips:

01 -
  • Everything cooks together on one pan, which means one bowl, minimal cleanup, and you can actually enjoy your meal instead of scrubbing the sink.
  • The chicken comes out tender and the peppers get those slightly charred edges that taste like you actually know what you're doing in the kitchen.
02 -
  • Don't crowd the pan; if your pieces are overlapping, they'll steam and taste bland, so give them room to breathe and develop color.
  • Stir at the halfway point not because the instructions say so, but because the bottom layer needs to know it matters too, and this small gesture prevents tough spots.
03 -
  • Cut your chicken all roughly the same thickness by laying the breast flat and carefully slicing horizontally if it's too thick, because even cooking starts with even pieces.
  • The smoked paprika is what makes this taste like fajitas and not just seasoned chicken, so don't skip it or substitute regular paprika, which lacks that depth that makes people ask what your secret is.
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