Description
How to make sheet pan chicken fajitas with tender chicken, crispy peppers and onions that bring restaurant flavor to your weeknight dinner table.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless skinless chicken breasts, sliced into strips
- 3 tbsp olive oil
- 2 tbsp lime juice, freshly squeezed
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetables
- 2 large bell peppers, sliced into strips
- 1 large yellow onion, sliced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For Serving
- 8–10 flour tortillas, warmed
- Fresh lime wedges
Instructions
- Prep Chicken: Preheat oven to 425°F. Slice chicken into thin strips and toss with olive oil, lime juice, and all spices until evenly coated. Let marinate while prepping vegetables.
- Season Vegetables: Slice bell peppers and onions into strips. Toss with olive oil, salt, and pepper in a separate bowl until well coated and glistening.
- Arrange Pan: Line a large sheet pan with parchment paper. Arrange chicken and vegetables in single layer, keeping them separate for even cooking. Don’t overcrowd.
- Initial Roast: Roast for 15 minutes. The chicken should start to look golden and vegetables should begin to soften around the edges.
- Stir Together: Remove pan and gently toss chicken and vegetables together. This helps flavors meld while ensuring everything cooks evenly during the final stage.
- Finish Cooking: Return to oven for 8-10 more minutes until chicken reaches 165°F and vegetables are tender with crispy edges. Let rest 5 minutes.
- Serve Warm: Warm tortillas and serve fajita mixture with lime wedges. The chicken should be juicy and vegetables perfectly caramelized for the best flavor.
Notes
- Don’t overcrowd the sheet pan or vegetables will steam instead of getting crispy edges.
- Slice chicken against the grain for maximum tenderness and easier eating.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Double the recipe using two sheet pans for larger families or meal prep.
- Let chicken marinate 15-30 minutes for deeper flavor if you have extra time.
- Serve immediately while hot for the best texture and flavor experience.
Allergy Information: Gluten
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 8g
- Protein: 35g