Go Back

15) Sheet Pan Chicken Fajitas

The sheet pan does the work. You just toss everything together and slide it in the oven. The high heat caramelizes the peppers and onions at the edges, which is the part everyone fights over, and the chicken stays juicy because it's already cooked and just needs to warm through with the spices.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts sliced into 1/2-inch strips
  • 3 bell peppers red, yellow, green, sliced into 1/2-inch strips
  • 1 large onion sliced thin
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 small flour or corn tortillas
  • Optional: 1 lime cut into wedges; 1/2 cup salsa; 1/2 cup shredded cheddar

Method
 

  1. Preheat oven to 425°F (220°C). Line a sheet pan with foil for easy cleanup.
  2. Toss chicken, peppers, and onion with olive oil, chili powder, cumin, paprika, salt, and pepper. Coat well.
  3. Spread mixture in a single layer on the sheet pan. Don't overcrowd.
  4. Roast 18-20 minutes, stirring once at 10 minutes, until chicken reaches 165°F and vegetables are tender.
  5. Warm tortillas in oven 2-3 minutes after removing pan.
  6. Slice lime and set out salsa and cheese. Let everyone build their own fajitas.