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–+ servings
Close-up of seasoned chicken strips mixed with colorful bell peppers and onions for Sheet Pan Chicken Fajitas.

Sheet Pan Chicken Fajitas with Peppers

This recipe provides an easy way to make chicken fajitas using a single sheet pan for minimal cleanup. It combines sliced chicken breast with colorful bell peppers and onions, seasoned with common spices, and roasted until tender.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 large yellow onion thinly sliced
  • 2 tablespoons olive oil
Spice Mix
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
For Serving
  • 8 small flour tortillas
  • 1/4 cup fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large bowl
  • Large rimmed sheet pan

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, crushed red pepper flakes, kosher salt, and black pepper.
  3. Add the sliced chicken breasts to the bowl and drizzle with 1 tablespoon of olive oil. Toss to coat the chicken evenly with the spice mixture.
  4. Add the sliced red, green, and yellow bell peppers and the sliced onion to the bowl. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat all the vegetables evenly with the spices.
  5. Spread the chicken and vegetable mixture evenly on a large rimmed sheet pan in a single layer.
  6. Roast in the preheated oven for 20 to 25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender and slightly charred.
  7. Remove the sheet pan from the oven and let it rest for 5 minutes.
  8. Warm the flour tortillas in the oven wrapped in foil for 3 to 5 minutes or in a dry skillet over medium heat.
  9. Serve the chicken and vegetables on the warm tortillas, garnished with chopped fresh cilantro and lime wedges on the side for squeezing over.

Notes

This sheet pan method makes clean-up simple after a flavorful meal. The resting time allows the chicken juices to redistribute, keeping the meat moist.

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