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Easy Sheet Pan Chicken Fajitas - Weeknight Flavor With Minimal Cleanup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
  • Bell peppers: 3 medium (any colors), sliced into 1/2-inch strips
  • Onion: 1 large yellow or red onion, thinly sliced
  • Olive oil: 3 tablespoons
  • Lime: Zest and juice of 1 lime (plus extra wedges for serving)
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Chili powder: 2 teaspoons
  • Cumin: 1.5 teaspoons
  • Smoked paprika: 1 teaspoon (or sweet paprika if you prefer)
  • Oregano: 1/2 teaspoon (Mexican oregano if available)
  • Salt: 1.25 teaspoons, plus more to taste
  • Black pepper: 1/2 teaspoon
  • Optional heat: 1/4–1/2 teaspoon cayenne or chipotle powder
  • Tortillas: 10–12 small flour or corn tortillas
  • Toppings: Fresh cilantro, avocado or guacamole, sour cream or Greek yogurt, pico de gallo or salsa, shredded cheese, pickled jalapeños

Method
 

  1. Preheat and prep: Heat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup, or lightly oil it.
  2. Slice evenly: Cut chicken into thin, even strips (about 1/2-inch thick). Slice peppers and onion into similar sizes. Even cuts help everything cook at the same rate.
  3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, black pepper, and optional cayenne. Zest the lime and set aside the juice.
  4. Toss on the pan: Add chicken, peppers, and onion to the sheet pan. Drizzle with olive oil. Sprinkle on the seasoning mix, minced garlic, and lime zest. Toss with tongs or your hands until everything is fully coated and spread out in a single layer.
  5. Roast: Bake for 15 minutes. Stir and spread again. Bake another 5–8 minutes, until the chicken is cooked through and the vegetables are tender with a few caramelized edges.
  6. Add lime juice: As soon as the pan comes out, squeeze the lime juice over everything. Toss to coat. Taste and adjust salt if needed.
  7. Warm tortillas: Wrap tortillas in foil and place in the oven for the last 5 minutes of cooking, or warm them in a dry skillet for 30–60 seconds per side.
  8. Serve: Pile chicken and veggies into warm tortillas. Top with cilantro, avocado, salsa, sour cream, and any extras you like. Serve with lime wedges.