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Two photos of sheet pan chicken fajitas with peppers and onions and warm tortillas with toppings.

Sheet Pan Chicken Fajitas

Seasoned chicken strips with bell peppers and onions roasted together on one pan and served in warm tortillas.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6 Servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken sliced into strips
  • 3 bell peppers sliced
  • 1 large red onion sliced
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • Juice of 2 limes
  • 8 to 10 tortillas warmed
  • Guacamole sour cream, salsa, shredded cheese, and cilantro, for serving

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Meat thermometer

Method
 

  1. Preheat oven to 425°F and line a sheet pan.
  2. Mix the spices.
  3. Toss the chicken, peppers, and onion with the oil and spices.
  4. Spread in a single layer.
  5. Tip: Use two pans if the pan is crowded.
  6. Roast 18 to 22 minutes, tossing once.
  7. Squeeze the lime over the pan and serve in warm tortillas.

Notes

Broil for 2 minutes for extra char.
Reheat the filling in a skillet.