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Colorful sheet pan chicken fajitas on a baking tray, charred strips of chicken with red yellow green bell peppers and onions, smoky and sizzling, warm lighting, overhead food photography
Sarah Mitchell

Easy Sheet Pan Fajitas

Sheet pan fajitas changed my weeknight dinner game completely. Instead of standing at the stove babysitting strips of chicken and peppers, you toss everything on a pan, slide it in the oven, and walk away for 20 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5 pounds chicken breast, sliced into strips
  • 3 bell peppers (mixed colors), sliced
  • 1 large onion, sliced into strips
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Juice of 1 lime
  • Warm flour tortillas for serving
  • Toppings: sour cream, guacamole, shredded cheese, salsa, cilantro

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. In a large bowl, combine the chili powder, cumin, garlic powder, smoked paprika, onion powder, salt, and pepper.
  3. Add the chicken strips, sliced peppers, and onion to the bowl. Drizzle with olive oil and lime juice. Toss until everything is evenly coated in the spice mixture.
  4. Spread the mixture in a single layer on the sheet pan. Don't overcrowd — use two pans if needed.
  5. Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the peppers have charred edges.
  6. Squeeze additional lime juice over the top.
  7. Serve immediately in warm tortillas with your favorite toppings.

Notes

The key to great sheet pan fajitas is not overcrowding the pan. If everything is piled on top of each other, the vegetables steam instead of roast. Use two pans if you need to. Broil for the last 2 minutes for extra charred flavor.