Sheet Pan Chicken Fajitas (Printable)

Juicy chicken strips roasted with bell peppers, onions, and classic spices for a vibrant, easy dinner.

# What You'll Need:

→ Protein

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips

→ Vegetables

02 - 2 large bell peppers, sliced into strips
03 - 1 large red onion, sliced into strips
04 - 2 tbsp fresh cilantro, chopped (optional, for garnish)

→ Marinade & Seasonings

05 - 3 tbsp olive oil
06 - 2 tsp chili powder
07 - 1.5 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 tsp freshly ground black pepper
14 - 0.25 tsp cayenne pepper (optional)
15 - Juice of 1 lime

→ To Serve

16 - 8 small corn or flour tortillas, warmed
17 - Optional: sour cream, guacamole, salsa, shredded cheese, lime wedges

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, cayenne pepper (if using), and lime juice until well combined.
03 - Add chicken strips, sliced bell peppers, and onion to the marinade. Toss thoroughly to coat evenly.
04 - Spread chicken and vegetable mixture in a single layer on the prepared sheet pan.
05 - Bake for 20 to 25 minutes, stirring halfway through, until chicken is fully cooked and vegetables are tender with slight charring.
06 - Remove from oven, garnish with chopped cilantro if desired, and serve hot with warmed tortillas and preferred toppings.

# Expert Advice:

01 -
  • Twenty-five minutes from oven to table—no flipping back and forth at the stove, no juggling multiple pans.
  • Everything cooks on one pan, which means cleanup is just rinsing parchment paper instead of scrubbing.
  • The chicken stays juicy because it roasts alongside vegetables that release moisture, and those spices do all the heavy lifting for flavor.
  • You can prep ingredients while the oven preheats, making this genuinely faster than deciding where to order from.
02 -
  • Stir the pan halfway through roasting, otherwise the side touching the hot pan stays soft while the top stays pale and sad.
  • Don't skip the lime juice squeeze at the end, even if you used it in the marinade—those last drops are what make your mouth water and bring everything together.
  • If your chicken looks done but the peppers aren't tender yet, you can tent the pan with foil to slow the chicken's cooking while the vegetables finish.
03 -
  • If you have time, marinate the chicken and vegetables for up to 2 hours before roasting—the flavor deepens and the chicken gets tender in a way that makes people ask if you brined it.
  • Fresh lime juice squeezed over the hot pan right before serving makes the difference between good and the kind of meal people think about until next week.

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