Sheet Pan Chicken Fajitas (Print)
Tender chicken with bell peppers and onions roasted together for a tasty and easy Tex-Mex meal.
# What You Need:
→ Proteins
01 - 1.5 lbs boneless skinless chicken breasts sliced into thin strips
→ Vegetables
02 - 2 large bell peppers any color sliced into strips
03 - 1 large red onion sliced into thin wedges
04 - 2 cloves garlic minced
→ Marinade & Seasonings
05 - 3 tbsp olive oil
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp cayenne pepper optional for heat
15 - Juice of 1 lime
→ For Serving
16 - Warm flour or corn tortillas
17 - Fresh cilantro chopped
18 - Lime wedges
19 - Sour cream optional
20 - Sliced avocado or guacamole optional
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne if using.
03 - Add chicken strips, bell peppers, onion, and minced garlic to the bowl. Toss until everything is evenly coated with the marinade.
04 - Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through and vegetables are tender and slightly caramelized.
06 - Remove from the oven. Garnish with chopped cilantro and a squeeze of lime juice. Serve hot with warm tortillas and your favorite toppings such as sour cream and avocado.
# Expert Advice:
01 -
- Everything roasts on one pan so you can relax while the oven does the work
- The spice blend hits every note smoky, tangy, and just enough warmth to keep things interesting
- Leftovers (if you somehow have any) make incredible taco salad or lunch bowl toppings
02 -
- Crowding the pan is the enemy of caramelization so use two pans if you're doubling the recipe
- The vegetables shrink significantly as they roast so don't worry if the pan looks overflowing at first
- Letting the chicken rest for just a few minutes before slicing makes a huge difference in juiciness
03 -
- For extra char, broil the pan for 2 to 3 minutes at the very end and watch closely so nothing burns
- Mixing different colored peppers not only looks beautiful but gives you subtle flavor variations