Chicken Fajita Sheet Pan (Print View)

Juicy chicken strips paired with colorful bell peppers and onions, roasted with smoky Tex-Mex spices.

# What You'll Need:

→ Proteins

01 - 1.3 pounds boneless, skinless chicken breasts or thighs, sliced into strips

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 large red onion, sliced

→ Marinade & Seasoning

06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon cayenne pepper, optional
14 - 1 teaspoon salt
15 - ½ teaspoon black pepper
16 - Juice of 1 lime

→ To Serve

17 - 8 small flour or corn tortillas, warmed
18 - Fresh cilantro, chopped, optional
19 - Lime wedges
20 - Sour cream, salsa, or guacamole, optional

# Step-by-Step Directions:

01 - Set the oven to 425°F. Line a large baking sheet with parchment paper or foil to ensure easy cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, black pepper, and lime juice until combined.
03 - Add the chicken strips, red, yellow, and green bell peppers, and red onion into the marinade. Toss thoroughly to ensure all pieces are evenly coated.
04 - Spread the marinated chicken and vegetables evenly in a single layer on the prepared baking sheet.
05 - Place the baking sheet in the oven and roast for 22 to 25 minutes. Stir halfway through cooking to promote even browning until chicken reaches a safe internal temperature and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warmed tortillas, garnished with fresh cilantro, lime wedges, and optional toppings such as sour cream, salsa, or guacamole.

# Expert Suggestions:

01 -
  • One pan means one round of dishes, and honestly, that alone makes weeknight dinner feel possible.
  • The peppers turn slightly charred and sweet while the chicken stays impossibly tender, which is the kind of texture contrast that makes people ask for seconds.
  • Lime juice and smoked paprika do the heavy lifting on flavor, so you don't need a complicated spice rack.
02 -
  • The biggest mistake I made early on was piling everything too high on the pan—crowding it makes things steam instead of roast, and you lose all that beautiful color and caramelization.
  • Stirring halfway is not optional; it's the difference between even cooking and some pieces being tough while others are overdone.
03 -
  • If your oven runs hot or cold, adjust the temperature and timing accordingly—my oven runs about fifteen degrees hot, so I've learned to watch the peppers more than the clock.
  • Pat the chicken dry before marinating it; any excess moisture on the surface will steam the chicken instead of letting it brown.
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