Sheet Pan Chicken Fajitas (Printable Version)
Juicy chicken and colorful peppers roasted together on one pan for a quick, flavorful Tex-Mex dinner.
# What You'll Need:
→ Meats
01 - 1½ lbs boneless, skinless chicken breasts or thighs, sliced into strips
→ Vegetables
02 - 1 large red bell pepper, sliced into strips
03 - 1 large yellow bell pepper, sliced into strips
04 - 1 large green bell pepper, sliced into strips
05 - 1 large red onion, sliced
→ Spices & Marinade
06 - 3 tbsp olive oil
07 - Juice of 1 lime
08 - 2 tsp chili powder
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp dried oregano
14 - ½ tsp salt
15 - ¼ tsp ground black pepper
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Sliced avocado or guacamole (optional)
18 - Fresh cilantro, chopped
19 - Sour cream (optional)
20 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper until well combined.
03 - Add the sliced chicken, bell peppers, and onion to the bowl. Toss until all pieces are evenly coated with the marinade.
04 - Spread the mixture evenly across the prepared sheet pan, arranging the chicken and vegetables in a single layer for even roasting.
05 - Bake for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with lightly charred edges.
06 - Remove from the oven and give everything a quick toss. Serve immediately with warm tortillas and your choice of toppings: avocado, cilantro, sour cream, and fresh lime wedges.
# Expert Hints:
01 -
- Everything roasts on a single pan, so cleanup is almost nonexistent even on your laziest nights.
- The spice blend coats every strip of chicken and pepper with bold, smoky flavor that rivals any restaurant version.
- It stretches simple ingredients into a meal that feeds four people generously for under fifteen dollars.
02 -
- If you crowd the pan, the chicken and peppers will steam instead of char, so use two pans if you are doubling the recipe.
- Stirring halfway through is not optional, because that single flip is what creates those irresistible caramelized edges on the peppers.
03 -
- Let the spice coated chicken sit for fifteen minutes before roasting, because that brief rest gives the salt time to penetrate and keeps every bite juicy.
- Broil for the last two minutes if you want extra char, but watch it like a hawk because the line between beautifully blistered and burnt is thin.