Sheet Pan Chicken Fajitas
Tender, seasoned chicken strips roasted with colorful bell peppers and onions.
An incredibly easy, one-pan dinner that is perfect for busy weeknights. Sliced chicken breasts, bell peppers, and onions are seasoned with fajita spices and roasted on a single sheet pan.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Baking Sheet
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
4
servings
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1.5 lbs chicken breasts, sliced into thin strips
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3 medium bell peppers (red, yellow, green), sliced
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1 medium red onion, sliced
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2 tbsp olive oil
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1 tbsp chili powder
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1 tsp ground cumin
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1 tsp garlic powder
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½ tsp onion powder
Step-by-Step Instructions
Slice & Season
Preheat your oven to 400°F (200°C). Slice the chicken breasts, bell peppers, and red onion into thin, uniform strips (about 1/4-inch wide). Place them all on a large baking sheet. Drizzle with olive oil, then sprinkle the chili powder, cumin, garlic powder, salt, and pepper evenly over the top. Toss with your hands until every strip is coated.
Spread & Bake
Spread the seasoned chicken and vegetables in a single, even layer across the baking sheet. Avoid overlapping too much so the peppers caramelize instead of steaming. Bake for 20-25 minutes until the chicken is cooked through (reaches 165°F / 74°C) and the bell peppers are soft and charred at the edges.
Warm the Tortillas
During the last 5 minutes of baking, wrap the flour tortillas in aluminum foil and place them in the oven to warm through, making them soft and pliable.
Garnish and Assemble
Remove the baking sheet from the oven. Squeeze the juice of one fresh lime over the hot chicken and peppers, then toss with fresh cilantro. Serve family-style directly from the sheet pan with the warm tortillas, sour cream, and salsa.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes! You can freeze this dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.