Go Back

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas with charred chicken and colorful peppers roasted in one pan for easy cleanup. A quick oven roast gives tender vegetables and juicy, seasoned chicken—then you pile it into warm tortillas.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan chicken fajita filling
  • 1.5 lb boneless skinless chicken breasts sliced into strips
  • 3 bell peppers (red, yellow, green) sliced
  • 1 large onion sliced
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 2 tbsp lime juice
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp oregano
  • salt to taste
  • black pepper to taste
To serve
  • 8 flour or corn tortillas
  • sour cream for topping
  • salsa for topping
  • cilantro for topping
  • lime for serving

Equipment

  • 1 sheet pan

Method
 

Roast the fajita filling
  1. Preheat oven to 425°F. Set up a large sheet pan for a single-layer roast.
  2. Toss sliced chicken, bell peppers, and onion with olive oil, minced garlic, lime juice, cumin, chili powder, paprika, oregano, salt, and pepper. Mix until the chicken and vegetables look evenly coated.
  3. Spread the mixture in a single layer on the sheet pan. Make sure pieces are spaced so they can roast and brown.
  4. Roast for 18-22 minutes until chicken is cooked through and vegetables are tender with slightly charred edges. Look for browned, charred spots on peppers and lightly caramelized onion edges.
Warm tortillas and assemble
  1. Warm tortillas and set them out for filling. Keep them warm so they fold easily.
  2. Fill tortillas with the chicken and vegetable mixture. Use a spoon to include chicken, peppers, and onion in each fajita.
  3. Top with sour cream, salsa, cilantro, and lime. Serve immediately for the best texture.

Notes

For faster slicing, use chicken that’s partially chilled and slice against the grain into even strips so everything roasts at the same pace. Store leftovers in an airtight container in the fridge up to 3-4 days; reheat on a sheet pan or skillet until hot. Freezing is not recommended for best pepper texture. For a lighter option, use lime juice and spices with reduced oil (about 1.5 tbsp) to cut calories without losing fajita flavor.