Description
Sheet Pan Chicken Fajitas are a complete Tex-Mex dinner of smoky, spiced chicken strips and tri-color bell peppers, roasted at 425°F on a single pan until charred and caramelized.
Ingredients
1½ pounds chicken breast tenders (or boneless, skinless chicken breasts cut into strips)
1 yellow bell pepper, sliced into ¼-inch strips
1 red bell pepper, sliced into ¼-inch strips
1 orange bell pepper, sliced into ¼-inch strips
1 small red onion, sliced into ¼-inch strips
1½ tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper, to taste
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 fresh lime, juiced (squeezed over the pan immediately after roasting)
Fresh cilantro, chopped (for garnish)
Warm flour or corn tortillas, for serving
Instructions
1. Preheat the oven to 425°F (220°C).
2. Combine the chicken strips, sliced bell peppers, and sliced red onion in a large bowl.
3. Add the olive oil, kosher salt, black pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Toss until the chicken and every vegetable piece is thoroughly and evenly coated.
4. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
5. Spread the chicken and vegetables into a single, even layer on the prepared sheet pan, leaving space between pieces.
6. Roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. During the last 5 minutes of baking, wrap the tortillas in foil and place them in the oven to warm, if desired.
8. For charred vegetables and caramelized edges, switch the oven to broil and cook for an additional 1–2 minutes, watching carefully to prevent burning.
9. Remove the pan from the oven and squeeze the fresh lime juice over the chicken and vegetables immediately.
10. Sprinkle with chopped fresh cilantro and serve directly from the pan with warm tortillas and your favorite toppings such as sour cream, guacamole, salsa, shredded cheese, or avocado slices.
Notes
Do not skip the nonstick cooking spray — the spice coating sticks to an ungreased pan and tears the caramelized crust off the chicken when transferring. Use parchment paper as a backup.
Spread everything in a single layer with space between pieces — overlapping strips trap steam and prevent caramelization entirely.
Cut chicken strips to the same ¼-inch width as the bell pepper strips so everything reaches 165°F at the same time.
Squeeze lime juice over the hot pan immediately after it comes out of the oven — the residual heat releases the citrus oils and the acid brightens every flavor before it cooks off.
Marinate the chicken and vegetables in the spice-and-oil mixture for up to 2 hours in advance for deeper, more complex flavor throughout.
| Storage method | Duration | Reheating instructions |
|---|---|---|
| Refrigerator | Up to 4 days | Reheat in a 375°F oven for 10–12 minutes to restore the caramelized edges and re-crisp the peppers |
| Freezer | Up to 2 months | Thaw overnight in the refrigerator, then reheat in a 375°F oven for 12–15 minutes |
| Microwave | Use within 4 days | Reheat in 60-second intervals on medium power — oven reheating produces far better texture for the peppers |
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Tex-Mex