Sheet Pan Chicken Fajitas
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs sliced into 1/2-inch strips
- 1 red bell pepper cored, seeded, and sliced into strips
- 1 orange bell pepper cored, seeded, and sliced into strips
- 1 yellow bell pepper cored, seeded, and sliced into strips
- 1 large yellow onion halved and sliced into thin half-moons
- 3 tablespoons olive oil extra virgin
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.75 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon fine sea salt plus more to taste
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon cayenne pepper optional, adjust to heat preference
- 1 lime (cut into wedges, for squeezing)
- 8 small flour or corn tortillas warmed
- 1 avocado (sliced, optional)
- 0.25 cup fresh cilantro roughly chopped, optional
- plain Greek yogurt or sour cream for serving, optional
- pico de gallo or salsa for serving, optional
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan (18x13-inch) with parchment paper or aluminum foil for easy cleanup. If you have a smaller pan, use two pans to avoid crowding.
- In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mix well to create your fajita spice blend.
- Pat the chicken strips dry with paper towels. Place them in a large mixing bowl along with the sliced bell peppers and onion. Drizzle with olive oil and sprinkle the entire spice blend over the top. Toss thoroughly until every piece is evenly coated.
- Spread the chicken and vegetable mixture in a single, even layer on the prepared sheet pan. Make sure nothing is overlapping — crowding causes steaming rather than roasting. Use two pans if necessary.
- Roast in the preheated oven for 20-22 minutes, until the chicken is cooked through (internal temperature of 165°F) and the peppers are tender with slightly caramelized edges.
- For extra char and color, switch the oven to broil (high) for the final 2-3 minutes. Watch closely and remove as soon as you see the desired char on the edges.
- Remove from the oven and immediately squeeze the juice of half a lime over the entire pan. Toss gently to combine.
- Warm your tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in damp paper towels and microwave for 30-45 seconds.
- Serve the fajita filling directly from the pan (or transfer to a platter) alongside warm tortillas and your choice of toppings: sliced avocado, Greek yogurt, cilantro, pico de gallo, and extra lime wedges. Let everyone build their own!
Notes
Storage: Refrigerate leftover fajita filling in an airtight container for up to 4 days. Reheat in a hot skillet with a tiny drizzle of oil for best texture, or broil on a sheet pan for 4-5 minutes. Freezer-friendly: Freeze cooled filling for up to 2 months; thaw overnight in the fridge. Chicken tip: Thighs stay juicier than breasts under high heat — both work, but thighs are more forgiving. Spice level: Omit cayenne for a mild version; double it or add red pepper flakes for more heat. Gluten-free: Serve with certified gluten-free corn tortillas or over rice/quinoa for a fully GF meal.