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Sheet-Pan Chicken Fajitas · Classic

Sheet-Pan Chicken Fajitas

Smoky, juicy chicken strips roasted with peppers and onions on a single pan, then wrapped in warm tortillas. Hands-off cooking and almost no cleanup.

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Prep
15 min
Cook
22 min
Total
37 min
Serves
4 · 8 to 10 fajitas
Level
Easy

Ingredients

Fajita seasoning

  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 1 tsp kosher salt
  • ¼ tsp black pepper

Fajitas

  • 1 ½ lb boneless skinless chicken breasts, sliced into 1/2-inch strips
  • 3 bell peppers, mixed colors, sliced into strips
  • 1 large onion, sliced
  • 3 tbsp olive oil
  • 1 lime, half juiced, half in wedges

To serve

  • 8–10 small flour tortillas
  • sour cream, guacamole, salsa, cheese, cilantro (optional)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle. Line a large sheet pan with parchment.
  2. Mix the seasoning ingredients in a small bowl.
  3. Put the chicken, peppers and onion on the pan. Drizzle with the oil, sprinkle with the seasoning and toss with tongs until everything is coated. Spread into an even layer with a little space between pieces.
  4. Wash your hands and anything that touched the raw chicken.
  5. Roast, stirring once halfway, until the vegetables are tender and browned at the edges and the chicken reaches 165°F (74°C).
  6. Squeeze the lime juice over everything and toss. Warm the tortillas and fill them at the table with your favorite toppings.

Tip: For more char, switch the oven to broil for the last 2 to 3 minutes and watch closely. Parchment can scorch under the broiler, so remove it first or use foil.

Tip: Crowding the pan steams the vegetables. Use two pans if you double the recipe.

Storage: Refrigerate up to 3 days. Great reheated in a skillet for burrito bowls.

Estimated nutrition per serving: 680 calories · protein 49 g · carbohydrates 67 g · fiber 8 g · sugars 10 g · fat 24 g (saturated 6 g) · sodium 1,370 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 13 of 13 ingredients.