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Sheet Pan Fajitas with Chicken

Juicy chicken, tender peppers, and onions seasoned with smoky spices and roasted to perfection on a single pan.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 bell peppers any color, sliced
  • 1 large onion sliced
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1.5 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lime juiced
  • 8 small flour tortillas or corn for gluten-free
  • Optional toppings: avocado sour cream, cilantro, shredded cheese

Instructions
 

  • Preheat your oven to 425°F. Line your sheet pan with foil or parchment if desired. In a large bowl, toss the chicken strips with 2 tbsp olive oil, lime juice, and all the spices. Let this sit while you prep the veggies.
  • In another bowl, toss peppers and onions with the remaining 1 tbsp olive oil and a pinch of salt. Spread the chicken in a single layer on one half of the pan and the veggies on the other. Don’t overlap them.
  • Bake for 18–20 minutes until the chicken is cooked through (165°F internal temp) and the veggies are tender with charred edges. If you want extra caramelization, broil for 1–2 minutes at the end.