Sheet Pan Chicken Fajitas
Chicken strips, peppers and onions roast together for colorful fajitas with little cleanup.
Written by Elba Adams · Mexico
About this recipe
A hot sheet pan gives chicken and peppers browned edges without standing over a skillet in batches. Everything is seasoned together, spread out and roasted while you warm tortillas and prepare any toppings. Lime juice at the end brightens the spices and makes the vegetables taste fresh.
Cut chicken and peppers into strips of similar thickness so they finish at roughly the same time. If the pan is crowded, use two pans; vegetables piled on top of each other will steam instead of roast. Serve the filling with warm tortillas, avocado, yogurt or salsa and let everyone build their own fajitas.
Ingredients
- 1 1/4 lb (570 g) boneless skinless chicken breast, sliced
- 3 bell peppers in mixed colors, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 8 small tortillas
- 1 lime, cut into wedges
- Chopped cilantro, optional
Method
- Heat oven to 425°F (220°C). Place a large rimmed sheet pan in the oven for 5 minutes while you prepare the filling.
- Toss chicken, peppers and onion with oil, chili powder, cumin, paprika and salt in a bowl. Carefully spread on the hot pan in a single layer.
- Roast 16 to 20 minutes, tossing once halfway through, until chicken reaches 165°F (74°C) and peppers are tender with browned edges.
- Squeeze lime over the filling. Warm tortillas briefly and serve with cilantro and toppings of your choice.
Refrigerate cooked filling promptly for up to 3 days. Reheat until hot throughout. Store tortillas separately to prevent sogginess.
Final thoughts
This recipe makes an easy shared dinner with plenty of color and a short cleanup. Leftover filling is useful in a rice bowl or salad the next day. Keep the lime wedges nearby; that last squeeze ties the chicken, peppers and warm tortillas together.
Helpful cooking notes
- Spread everything out. Two pans are better than one overcrowded pan.
- Check safe temperature. Use a thermometer in a thicker chicken strip to confirm 165°F (74°C).
- Warm the tortillas. A dry skillet or brief oven warming makes them pliable and less likely to tear.