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Sheet pan chicken fajitas with colorful bell peppers and caramelized onions on a parchment-lined rimmed baking sheet

Sheet Pan Chicken Fajitas

Juicy chicken breast strips, colorful bell peppers, and onions tossed in homemade fajita seasoning and roasted on one sheet pan. Ready in 40 minutes and perfect for a weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • FAJITA SEASONING
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 1 tsp salt or to taste
  • 1 tsp granulated sugar optional
  • 0.25 tsp cayenne pepper optional, for heat
  • SHEET PAN FAJITAS
  • 1.5 lbs boneless skinless chicken breasts sliced against the grain into 1/2-inch thick strips
  • 3 bell peppers red, yellow, and orange, thinly sliced
  • 1 large yellow onion thinly sliced
  • 2 tbsp olive oil
  • 0.5 lime juiced
  • 0.25 cup fresh cilantro chopped
  • FOR SERVING
  • 12 small flour tortillas warmed
  • optional toppings guacamole or avocado, sour cream, pico de gallo or salsa, shredded cheese

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Small mixing bowl
  • Tongs
  • Instant-read thermometer

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, combine all fajita seasoning ingredients and whisk until fully blended. Set aside.
  3. Place the sliced chicken strips, bell peppers, and onion on the prepared baking sheet. Drizzle olive oil over everything and sprinkle the seasoning evenly on top. Toss well to coat, then spread into a single even layer. Do not pile the ingredients or the vegetables will steam rather than roast.
  4. Bake for 18 to 20 minutes total. At the 10-minute mark, pull the pan out and toss everything with tongs. Spread back into an even layer and continue baking until the chicken reaches an internal temperature of 165°F and the pepper edges show light char marks.
  5. Remove from the oven. Squeeze fresh lime juice across the entire pan and scatter the chopped cilantro on top.
  6. Serve immediately in warmed flour tortillas with desired toppings such as guacamole, sour cream, pico de gallo, or shredded cheese.

Notes

Slice chicken against the grain for the most tender result. Spread everything into a true single layer before baking to get roasted edges rather than steamed vegetables. The fajita seasoning can be made ahead and stored in an airtight container for up to 6 months. Nutrition estimate does not include tortillas or toppings.