Mexican-inspired · Easy
Sheet Pan Chicken Fajitas
Chicken strips, peppers, and onions roast together for an easy fajita dinner with warm tortillas.
- Prep
- 20 mins
- Cook
- 25 mins
- Total
- 50 mins
- Servings
- 4
Total includes 5 minutes to rest and assemble the fajitas.
About this recipe
This sheet pan method puts the chicken and vegetables in one hot oven while you warm tortillas and set out toppings. Cutting everything to a similar thickness helps the peppers soften in the time the chicken needs to cook.
Simple Home Dish
Sheet Pan Chicken Fajitas
- Prep
- 20 mins
- Cook
- 25 mins
- Total
- 50 mins
- Servings
- 4
Total includes 5 minutes to rest and assemble the fajitas.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 3 bell peppers in mixed colors
- 1 large red onion
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1 lime, halved
- 8 small flour or corn tortillas
- 1/2 cup salsa, for serving
- 1 avocado, sliced, optional
Instructions
- Heat the oven to 425°F. Slice the chicken across the grain into 1/2-inch strips. Slice the peppers and onion into strips of similar thickness.
- On a large rimmed sheet pan, toss the chicken, peppers, and onion with olive oil, chili powder, cumin, garlic powder, paprika, and salt. Spread into one layer; use a second pan if crowded.
- Roast for 12 minutes, stir, then roast for another 8–13 minutes, until the vegetables are tender at the edges and every piece of chicken reaches 165°F.
- Squeeze half the lime over the pan and toss. Warm the tortillas according to their package.
- Serve the chicken and vegetables in tortillas with salsa, avocado if using, and the remaining lime cut into wedges.
Cooking tips
Storage & reheating
Refrigerate the cooked filling within 2 hours and use within 3–4 days. Reheat to 165°F. Store tortillas and cold toppings separately.
Variations
Use boneless chicken thighs cut into strips and cook to 165°F, or add sliced zucchini on a second pan for more vegetables.
Frequently asked questions
Why are my fajitas watery?
An overcrowded pan traps steam. Spread the ingredients in one layer with a little space, using two pans if necessary, and avoid adding wet salsa before roasting.