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Sheet Pan Chicken Fajitas

Quick, easy, and full of flavor — these Sheet Pan Chicken Fajitas feature juicy seasoned chicken strips, colorful peppers, and onions, all roasted together for a simple one-pan meal. Perfectly served in warm tortillas with your favorite toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Mexican
Calories: 424
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 3 bell peppers, assorted colors, cored and sliced
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons oil (vegetable or canola)
  • 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 8-10 small flour tortillas
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper, optional
  • Salt and freshly ground black pepper, to taste

Equipment

  • Sheet pan
  • small bowl for mixing seasoning
  • Tongs

Method
 

  1. Lightly grease a large sheet pan with non-stick spray. Arrange sliced vegetables evenly and place chicken strips on top.
  2. Preheat oven to 425°F. In a small bowl, mix chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne, salt, and pepper.
  3. Sprinkle most of the seasoning over the chicken, and the rest over vegetables. Add minced garlic and drizzle oil over everything. Toss well and spread in an even layer.
  4. Bake for 15–20 minutes, until chicken reaches 165°F internally. Wrap tortillas in foil and warm in oven during last 5 minutes.
  5. Remove from oven, squeeze lime juice over chicken and vegetables, and sprinkle with cilantro. Serve in warm tortillas with toppings.

Notes

Slice chicken against the grain for tenderness. Avoid overcooking to keep it juicy. Prep ahead by slicing veggies and chicken in advance, or freeze seasoned raw chicken and vegetables for up to 3 months. For a vegetarian version, use black beans, sweet potatoes, and mushrooms instead of chicken. Serve with sour cream, avocado, pico de gallo, or shredded cheese.