Chicken Fajita Sheet Pan (Print Version)

One-pan meal featuring juicy chicken strips with colorful bell peppers and onions infused with smoky spices.

# 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 - Chopped fresh cilantro (optional)
19 - Lime wedges
20 - Sour cream, salsa, or guacamole (optional)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil to facilitate easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, black pepper, and lime juice.
03 - Add chicken strips, bell peppers, and sliced red onion to the bowl. Toss thoroughly to ensure all pieces are evenly coated with the marinade.
04 - Spread the marinated chicken and vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
05 - Place the baking sheet in the oven and roast for 22 to 25 minutes, stirring halfway through cooking. The chicken should be fully cooked, and the vegetables tender with slight charring.
06 - Remove from the oven and serve immediately alongside warmed tortillas and desired toppings such as cilantro, lime wedges, sour cream, salsa, or guacamole.

# Expert Tips:

01 -
  • One sheet pan means one bowl to wash and maybe thirty seconds of actual cleanup.
  • The chicken stays juicy, the peppers char just enough to taste amazing, and everything happens in your oven while you pour a drink.
  • It tastes like you spent way more time than you actually did.
02 -
  • If your sheet is too small or too crowded, the vegetables steam instead of roasting and you'll be disappointed.
  • Stirring halfway through is not optional—it's what separates unevenly cooked fajitas from the thing that makes people ask for seconds.
03 -
  • Don't slice your peppers and onions too thin or they'll disappear into nothing—aim for thick matchsticks so they hold their shape and char on the edges.
  • The smoked paprika is what makes this taste like you know what you're doing, even if this is your first time.
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