Description

Enjoy a hassle-free dinner with these sheet pan chicken fajitas. Juicy chicken, vibrant bell peppers, and onions are seasoned and roasted to perfection, then served with warm tortillas and your favorite toppings.

Ingredients

Units Scale

1.5 pounds boneless, skinless chicken breasts or thighs, cut into thin strips
3 bell peppers (red, yellow, and green), cored and sliced into strips
1 large onion, thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Warm flour or corn tortillas
Optional toppings: sour cream, guacamole, salsa, shredded cheese

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Instructions

Preheat Oven: Set your oven to 425°F (220°C). Lightly grease a large baking sheet or line it with parchment paper.
Prepare Seasoning: In a small bowl, mix together chili powder, paprika, ground cumin, onion powder, garlic powder, dried oregano, cayenne pepper (if using), salt, and black pepper.
Season Chicken and Vegetables: In a large bowl, combine the chicken strips, sliced bell peppers, and onion. Drizzle with olive oil and add minced garlic. Sprinkle the seasoning mix over the top and toss everything until evenly coated.
Arrange on Baking Sheet: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
Bake: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through cooking for even roasting.
Add Finishing Touches: Once done, remove from the oven and squeeze fresh lime juice over the top. Garnish with chopped cilantro.
Serve: Serve the chicken and vegetables with warm tortillas and your choice of toppings

Notes

For a complete meal, serve with rice, beans, or a side salad.
To make it spicier, add more cayenne pepper or some sliced jalapeños.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until warmed through.