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Sheet Pan Chicken Fajitas - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips (about 1/2 inch wide)
  • 3 bell peppers (mix of red, yellow, green), sliced into thin strips
  • 1 large red onion, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika if that’s what you have)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • Pinch of red pepper flakes (optional, for heat)
  • 1 lime, cut into wedges
  • Warm tortillas (flour or corn), for serving
  • Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream or Greek yogurt, shredded cheese

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
  2. Prep the chicken and veggies: Pat the chicken dry and slice it into thin strips. Slice peppers and onion into similar-width strips so they cook evenly.
  3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, pepper, and red pepper flakes if using.
  4. Toss on the pan: Spread the chicken, peppers, and onion on the sheet pan. Drizzle with olive oil and sprinkle the seasoning all over. Toss with your hands to coat everything evenly, then spread into a single layer.
  5. Roast: Bake for 18–22 minutes, stirring once halfway through. The chicken should be cooked through and the veggies tender with some browned edges.
  6. Broil for char (optional): Switch to broil for 2–3 minutes to get light charring. Watch closely so it doesn’t burn.
  7. Finish with lime: Squeeze fresh lime over the pan. Taste and add a pinch more salt if needed.
  8. Warm tortillas: Wrap them in foil and warm in the oven during the last 5 minutes, or heat in a dry skillet for 30 seconds per side.
  9. Serve: Fill tortillas with chicken and veggies. Add cilantro, avocado, salsa, sour cream or Greek yogurt, and cheese as you like.