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Easy Sheet Pan Chicken Fajitas

A quick and delightful meal featuring vibrant bell peppers and tender chicken strips roasted together on a single pan, topped with fresh lime juice for a refreshing twist on a classic.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breasts, sliced into ¼-inch strips Skinless is preferable for leaner meat; consider using thighs for added moistness.
  • 3 bell peppers (mix of red, yellow, and green, sliced into strips) Freshness is key! Look for peppers that feel firm and heavy for their size and have a vibrant skin.
  • 2 large onions, sliced into strips
  • 3 tablespoons olive oil Extra virgin is ideal for flavor; however, any light olive oil will work if you prefer a milder taste.
  • 2 limes, juiced
  • 16 small flour or corn tortillas
Seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
  2. Pat the chicken strips completely dry with paper towels; this helps achieve better browning and texture.
  3. In a small bowl, mix together all the seasoning ingredients, then set the mixture aside.
  4. Arrange the sliced chicken, bell peppers, and onions on your prepared sheet pan, spreading evenly across the surface.
  5. Drizzle everything with olive oil and freshly squeezed lime juice, followed by an even sprinkling of the seasoning mixture.
  6. Use your hands to toss everything together until well coated in the olive oil and spices.
  7. Spread the mixture in a single layer across the pan, ensuring that there are no overlapping pieces. If the pan appears crowded, consider using two.
Cooking
  1. Bake for 20-25 minutes, stirring halfway through for even cooking. Ensure the chicken reaches an internal temperature of 165°F, with tender veggies and crispy edges.
  2. While the fajitas cook, warm your tortillas wrapped in foil in the oven during the last 5 minutes.
Serving
  1. Serve the chicken and vegetables in warm tortillas, garnished with your favorite toppings, and finish off with a squeeze of fresh lime juice.

Notes

For perfect fajitas, slice the chicken and vegetables in uniform sizes to ensure even cooking. Don’t overcrowd the pan to enhance the caramelization process.