Sheet-Pan Chicken Fajitas (Print)

Juicy chicken strips and colorful peppers roasted together for an easy, flavorful dinner.

# What You'll Need:

→ Protein & Marinade

01 - 1.5 lbs boneless, skinless chicken breasts, cut into 0.5-inch strips
02 - 2 tbsp olive oil
03 - 1.5 tsp chili powder
04 - 1 tsp ground cumin
05 - 1 tsp smoked paprika
06 - 0.5 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper
10 - Juice of 1 lime

→ Vegetables

11 - 1 large red bell pepper, thinly sliced
12 - 1 large yellow bell pepper, thinly sliced
13 - 1 large green bell pepper, thinly sliced
14 - 1 large red onion, thinly sliced

→ To Serve

15 - 8 small flour or corn tortillas, warmed
16 - 0.5 cup fresh cilantro leaves, chopped
17 - 1 avocado, sliced (optional)
18 - 0.5 cup sour cream (optional)
19 - 1 lime, cut into wedges

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and lime juice.
03 - Add chicken strips to the marinade and toss to coat evenly.
04 - Spread chicken, bell peppers, and onion evenly across the prepared sheet pan, tossing vegetables with any remaining marinade.
05 - Roast for 20 to 25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight caramelization.
06 - Serve mixture hot with warmed tortillas. Garnish with cilantro, avocado, sour cream, and lime wedges as desired.

# Expert Advice:

01 -
  • One pan means you're not standing over a stove or washing a sink full of dishes afterward.
  • The spice blend creates this perfectly balanced warmth that makes people ask what your secret is.
  • You can have it on the table in 40 minutes flat, which somehow feels longer than it actually takes.
02 -
  • Don't slice your chicken too thin or it'll dry out before the peppers even start to soften—half-inch strips are actually the sweet spot.
  • Stirring halfway through changes everything; it's the difference between some pieces perfectly roasted and others still pale and steamed.
03 -
  • Pat your chicken dry before tossing it in the marinade so it can actually brown instead of steam and release water all over the pan.
  • Use a meat thermometer if you're nervous—165°F in the thickest part means you're done, and you never have to guess again.
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