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Sheet Pan Chicken Fajitas - Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips
  • 3 bell peppers (any colors), thinly sliced
  • 1 large red onion, thinly sliced
  • 2–3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1.5 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika if preferred)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4–1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 lime, halved
  • Fresh cilantro, chopped (optional)
  • 8–10 small flour or corn tortillas
  • Optional toppings: avocado or guacamole, salsa, sour cream or Greek yogurt, shredded cheese, pickled jalapeños

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup, or lightly oil it.
  2. Slice evenly: Cut chicken into thin strips, about 1/2 inch wide. Slice peppers and onion into similar widths so they roast at the same pace.
  3. Mix the seasoning: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper.
  4. Season the chicken: Place chicken on the sheet pan. Drizzle with 1 tablespoon oil and sprinkle with about half the seasoning. Toss to coat and spread into a single layer.
  5. Add the veggies: On the same pan, add sliced peppers and onion. Drizzle with remaining oil and sprinkle with the rest of the seasoning. Toss gently and spread everything out. Keep space between pieces for better browning.
  6. Roast: Bake for 18–22 minutes, stirring halfway. Chicken should be cooked through (165°F internal temperature) and vegetables slightly charred on the edges.
  7. Finish with lime: Squeeze half a lime over the hot fajitas. Taste and add a pinch of salt if needed. Garnish with cilantro.
  8. Warm the tortillas: Wrap tortillas in foil and place in the oven for the last 5 minutes, or warm them in a dry skillet for 30 seconds per side.
  9. Serve: Load tortillas with chicken and veggies. Add avocado, salsa, sour cream, cheese, or any toppings you like. Serve with extra lime wedges.