Description
Sheet Pan Chicken Fajitas: Juicy spice-rubbed chicken with charred peppers and onions, all roasted to perfection on one pan.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, sliced into ½-inch strips
- 3 bell peppers (red, yellow, green), sliced into ½-inch strips
- 1 large red onion, sliced into ½-inch wedges
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 4 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 8–12 small flour or corn tortillas, warmed
- Lime wedges, fresh cilantro, avocado slices, sour cream, salsa, and shredded cheese for serving
Instructions
- Preheat oven to 425°F (220°C) with a large rimmed baking sheet inside.
- Mix all seasonings in a small bowl: chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- In a medium bowl, toss chicken strips with 1½ tablespoons olive oil, half the lime juice, two-thirds of the seasoning mixture, and half the minced garlic.
- In a separate large bowl, toss sliced peppers and onions with remaining olive oil, lime juice, garlic, and seasoning.
- Remove hot baking sheet from oven. Arrange vegetables on one side and chicken on the other side in a single layer.
- Roast for 15-18 minutes, stirring once halfway through, until chicken reaches 165°F and vegetables are tender with charred edges.
- Optional: Broil for last 2-3 minutes for extra charring.
- Let rest 5 minutes before serving with warm tortillas and desired toppings.