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Sheet Pan Chicken Fajitas

Juicy sliced chicken and charred peppers and onions roasted together on one sheet pan — a 30-minute weeknight dinner with almost no cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the fajitas
  • 2 lbs boneless skinless chicken breasts sliced into 1/2-inch strips
  • 3 bell peppers mixed colors, sliced
  • 1 large onion sliced
  • 3 tbsp olive oil
  • 12 flour tortillas warmed, for serving
  • 1 lime cut into wedges
  • 1/4 cup fresh cilantro chopped
For the seasoning
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F. Combine the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl.
  2. Put the sliced chicken, peppers, and onion on a large rimmed sheet pan. Drizzle with the olive oil, sprinkle the seasoning over everything, and toss with your hands until evenly coated.
  3. Spread everything into a single layer with a little space between pieces. Use two pans if the first one looks crowded.
  4. Roast for 20 minutes, tossing once halfway through, until the chicken is cooked through (165°F) and the peppers have charred edges.
  5. Squeeze fresh lime over the hot pan and scatter with cilantro. Serve right away with warm tortillas.