Sheet Pan Chicken Fajitas
This isn’t just roasted chicken and veggies. It’s smoky, slightly spicy, and deeply savory—like fajitas you’d order at a Tex-Mex spot, minus the sizzling platter.
Equipment
- Sheet Pan
- Sharp Knife
- Cutting board
- Mixing Bowl
- Tongs or Spatula
- Aluminum foil or parchment paper (optional)
Ingredients
For the Chicken Fajitas:
- 1 ½ pounds boneless skinless chicken breasts (thinly sliced)
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 1 medium red onion sliced
- 2 tablespoons olive oil
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne optional, for heat
For Serving:
- Small flour or corn tortillas
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Fresh cilantro
- Lime wedges
- Shredded cheese cheddar, Monterey Jack, etc.
Instructions
Preheat the Oven
- Set your oven to 425°F (220°C).
- While it heats up, line your sheet pan with parchment paper or foil for easy cleanup (optional, but worth it!).
Prep the Chicken and Veggies
- Slice the chicken into thin strips, about ½ inch wide. This helps them cook quickly and evenly.
- Cut the bell peppers into thin slices—aim for similar thickness to the chicken for even roasting.
- Slice the red onion into thin wedges or half-moons.
- Pro Tip: Try to keep all the pieces roughly the same size so everything roasts at the same rate—no overcooked bits!
Make the Seasoning Blend
- In a small bowl, combine:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of cayenne (if using)
- Mix it all together until well combined.
Toss Everything Together
- Place the sliced chicken, peppers, and onion in a large mixing bowl.
- Drizzle with 2 tablespoons olive oil and the juice of 1 lime.
- Sprinkle the seasoning blend over the top.
- Use tongs (or clean hands!) to toss until everything is well coated.
- Pro Tip: Let it sit for 5–10 minutes after tossing for even more flavor—especially if you’re prepping ahead.
Spread on the Sheet Pan
- Spread everything out in a single layer on your prepared sheet pan.
- Try not to let pieces overlap too much—space helps everything roast instead of steam.
- Pro Tip: If your sheet pan feels crowded, divide the mix between two pans. Overcrowding = soggy veggies!
Roast Until Cooked
- Place in the preheated oven and roast for 18–22 minutes, flipping everything halfway through.
- The chicken should be fully cooked (internal temp 165°F/74°C), and the veggies slightly charred and tender.
- Pro Tip: For a bit of extra char, switch to broil for the last 2–3 minutes. Watch closely so nothing burns!
Warm Your Tortillas
- While everything is roasting, warm your tortillas in a dry skillet or wrap them in foil and pop them in the oven for a few minutes.
- Keep them wrapped in a clean towel to stay warm and soft.
Serve and Enjoy
- Serve the sizzling chicken and veggies in warm tortillas.
- Add your favorite toppings: sour cream, guac, shredded cheese, fresh cilantro, and a squeeze of lime.
- Dig in while it’s hot and juicy!
Notes
Nutritional Value (Per Serving)
- Calories: ~350–400 kcal
- Protein: 30–35g
- Fat: 15–18g
- Carbohydrates: 20–25g
- Fiber: 4–6g
- Sugar: 4–6g
- Sodium: ~600–700mg