Sheet-Pan Chicken Fajitas

Name: Sheet-Pan Chicken Fajitas
Total time: 35 minutes
Yield: 4
Ingredients: 1½ lb boneless, skinless chicken breasts or thighs, cut into ½-inch strips; 3 bell peppers (any color), cored and thinly sliced; 1 large red onion, thinly sliced; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ¼ tsp cayenne pepper (optional); ½ tsp kosher salt; ¼ tsp black pepper; 8 small flour or corn tortillas; ½ cup fresh cilantro, chopped; 1 lime, cut into wedges; Sour cream or Greek yogurt (optional); Salsa or hot sauce (optional)

Quick and easy sheet-pan chicken fajitas with tender chicken and colorful bell peppers, perfect for a weeknight meal.

35 minutesServes 4Easyovenchicken

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Ingredients

Gather everything before you start cooking.

Main

1½ lb boneless, skinless chicken breasts or thighs, cut into ½-inch strips
3 bell peppers (any color), cored and thinly sliced
1 large red onion, thinly sliced
2 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper (optional)
½ tsp kosher salt
¼ tsp black pepper

For Serving

8 small flour or corn tortillas
½ cup fresh cilantro, chopped
1 lime, cut into wedges
Sour cream or Greek yogurt (optional)
Salsa or hot sauce (optional)

Steps

1
Prepare and Season Chicken and Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and sprinkle with chili powder, ground cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated.
~10 min
2
Arrange on Sheet Pan and Bake
Spread the seasoned chicken and vegetables in a single layer on a large rimmed baking sheet. Ensure not to overcrowd the pan, as this will steam rather than roast the vegetables. If necessary, use two baking sheets.
~20 min
3
Check Doneness and Broil (Optional)
Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The vegetables should be tender-crisp. For a slightly charred finish, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
~5 min
4
Warm Tortillas and Serve
While the fajitas are baking, warm the tortillas according to package directions, or by wrapping them in foil and placing them in the oven during the last 5 minutes of baking, or heating them in a dry skillet over medium heat for 30 seconds per side.
~5 min
5
Garnish and Enjoy
Once cooked, remove the sheet pan from the oven. Garnish generously with fresh cilantro and serve immediately with warm tortillas, lime wedges, sour cream, and salsa, if desired.
~5 min

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