Sheet Pan Chicken Fajitas
A quick one-pan meal featuring juicy chicken strips and colorful roasted peppers seasoned with a homemade fajita spice blend.
Ingredients
For the fajitas
- 1.5 pounds chicken breasts cut into strips
- 3 bell peppers sliced
- 1 large onion sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon crushed red pepper flakes
- salt and black pepper to taste
- 1 lime juiced
To serve
- 8 flour tortillas small
Instructions
For the fajitas
- Preheat oven to 400°F and line a baking sheet with parchment or foil.
- In a large bowl, combine chicken strips, sliced peppers, sliced onion, olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, salt, and pepper. Toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Bake for 20 to 25 minutes, stirring halfway through, until chicken reaches 165°F and vegetables are tender with lightly charred edges.
- Remove from oven and squeeze lime juice over the top.
To serve
- Serve immediately with warm flour tortillas.
Notes
Marinate chicken and vegetables up to 24 hours ahead for deeper flavor.
Leftovers store well in the fridge for up to 3 days; reheat in a 350°F oven for 8–10 minutes or in a skillet until warmed through.