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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

Make quick chicken fajitas using one pan for easy cleanup. This recipe uses chicken tenders, bell peppers, and simple spices, roasted at high heat.
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Prep Time 10 minutes
Cook Time 20 minutes
Tortilla Warming Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breast tenders
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 small red onion, sliced
  • 1.5 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • to taste Freshly ground black pepper
  • 2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Fresh limes
  • Fresh cilantro (for garnish)
  • Warm tortillas (for serving)

Equipment

  • Large bowl
  • Baking sheet

Method
 

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, combine chicken, bell peppers, onion, olive oil, salt, pepper, and spices. Toss well to coat.
  3. Spray a baking sheet with non-stick cooking spray and spread the mixture evenly.
  4. Roast for 20 minutes until chicken reaches 165°F.
  5. Switch oven to broil and cook an additional 1–2 minutes to lightly char vegetables, watching closely.
  6. During the last 5 minutes (not while broiling), warm tortillas wrapped in foil in the oven.
  7. Squeeze fresh lime juice over the fajitas, garnish with cilantro, and serve in warm tortillas.

Notes

Do not walk away while broiling to prevent burning. Serve with sour cream, guacamole, or salsa if you want extra toppings.

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