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Sheet Pan Chicken Fajitas Recipe
Ben Carraoli

Sheet Pan Chicken Fajitas Recipe

I love finding meals that are quick, easy, and still full of flavor, and these Sheet Pan Chicken Fajitas fit that bill perfectly! The first time I made them, I was amazed at how effortlessly the chicken and vegetables cooked together, filling my kitchen with the most irresistible aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts sliced against the grain into 1/2-inch strips – slicing against the grain keeps the chicken tender.
  • 3 bell peppers green, yellow, red, cored and sliced into strips – fresh bell peppers roast beautifully and retain their sweetness.
  • 1 yellow onion thinly sliced – adds natural sweetness and depth.
  • 2 cloves garlic minced – fresh garlic gives a punchy, aromatic flavor.
  • 3 tablespoons vegetable or canola oil – helps everything roast evenly without sticking.
  • 1 lime juiced – brightens flavors and adds a fresh citrus note.
  • 1/4 cup fresh cilantro chopped – for garnish and herbaceous freshness.
  • 8 –10 small flour tortillas – warm tortillas wrap all the roasted goodness.
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Start by slicing the chicken and vegetables into strips. Cutting the chicken against the grain ensures tenderness, while bell peppers and onions cook evenly. Keep everything roughly the same size for uniform roasting.
  2. Combine chili powder, paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl. This seasoning is the secret to that classic fajita flavor that really makes this dish shine.
  3. Place sliced vegetables on a sheet pan, add chicken on top, sprinkle seasoning evenly, and drizzle with oil. Toss gently so everything is coated. Spread into a single layer to ensure even roasting.
  4. Bake at 425°F for 15–20 minutes, or until the chicken reaches 165°F. The vegetables should be tender with slightly caramelized edges, giving you that perfect balance of flavors and textures.
  5. Squeeze fresh lime juice over the cooked chicken and vegetables, then sprinkle with chopped cilantro. Serve immediately with warm tortillas and your favorite toppings for a complete meal.

Notes

  • I always slice vegetables and chicken uniformly for even cooking.
  • I like letting the chicken marinate in seasoning for 15 minutes to enhance flavor.
  • I toast tortillas briefly in a dry pan to add extra warmth and softness.
  • I add a bit more lime juice at the end for a refreshing finish.