Name: Sheet Pan Chicken Fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 3 large Bell peppers (mixed colors); 1 medium Red onion; 3 tbsp Olive oil; 1 tbsp Chili powder; 1 tsp Ground cumin; 1 tsp Smoked paprika; 0.5 tsp Garlic powder; 2 tbsp Lime juice; 8 count Flour or corn tortillas

"These vibrant sheet pan chicken fajitas feature tender strips of spiced chicken, charred bell peppers, and sweet onions, all roasted to perfection on a single tray. It is a colorful, nutritious, and incredibly flavorful meal that brings the sizzle of a Mexican grill straight to your kitchen with minimal effort and cleanup."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken breasts
3 large 450 g	Bell peppers (mixed colors)
1 medium 150 g	Red onion
3 tbsp 45 ml	Olive oil
1 tbsp 15 g	Chili powder
1 tsp 5 g	Ground cumin
1 tsp 5 g	Smoked paprika
0.5 tsp 2.5 g	Garlic powder
2 tbsp 30 ml	Lime juice
8 count 8 count	Flour or corn tortillas

How to Make Sheet Pan Chicken Fajitas

Preheat your oven to 400°F (200°C) and lightly grease a large rimmed baking sheet with oil or non-stick spray.

Slice the chicken breasts, bell peppers, and red onion into thin, even strips about 1/2 inch thick.

In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.

Place the chicken and vegetables directly on the sheet pan. Pour the marinade over them and toss thoroughly with your hands or tongs until everything is evenly coated.

Spread the mixture out in a single layer across the pan. Ensure it is not too crowded to allow for proper roasting rather than steaming.

Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly charred at the edges.

During the last 2 minutes of cooking, wrap your tortillas in foil and place them in the oven to warm through.

Remove from the oven, squeeze fresh lime juice over the top, and serve immediately with your favorite toppings like cilantro, sour cream, and avocado.

·
Do not overcrowd the pan; if your baking sheet is small, use two pans to ensure the vegetables get a nice char instead of steaming.
·
Slice the chicken against the grain to ensure every bite is tender and easy to chew.
·
For a deeper flavor, let the chicken and vegetables marinate in a bowl for 30 minutes before spreading them on the pan.
·
Turn on the broiler for the last 2-3 minutes of cooking if you prefer extra crispy, blackened edges on your peppers.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work beautifully and are often juicier. Just ensure they are boneless and skinless, and increase the cook time by about 5 minutes.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. They reheat well in a skillet or microwave.

Is this recipe gluten-free?

The chicken and vegetable base is naturally gluten-free. Simply serve with corn tortillas or over a bed of rice to keep the entire meal gluten-free.

Can I make this as a meal prep?

Absolutely. You can slice the chicken and vegetables and mix them with the marinade in a zip-top bag up to 24 hours in advance.

Video Tutorials

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Step-by-Step Visual Guide

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