Sheet Pan Chicken Fajitas
An easy and colorful meal that combines sliced chicken, bell peppers, and onions, all roasted on a single sheet pan for minimal cleanup.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs, sliced into strips
- 3 large bell peppers, mixed colors, sliced
- 1 large yellow or red onion, sliced
- 2 tablespoons olive oil or avocado oil
- 2 to 3 tablespoons fajita seasoning (store bought or homemade) Homemade seasoning: 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp salt, pinch of cayenne if desired.
- 1 lime plus extra wedges for serving
- salt and pepper to taste
Instructions
Preparation
- Heat your oven to 425°F. Line a big sheet pan with parchment paper or foil for easy cleanup.
- In a large bowl, combine sliced chicken, peppers, and onion. Drizzle with oil, sprinkle on the seasoning, and toss until everything is evenly coated.
- Spread the mixture on the sheet pan in a single layer to avoid steaming.
- Bake for 18 to 22 minutes, tossing once halfway through, until the chicken is cooked through and peppers have browned edges.
- Squeeze fresh lime over the dish immediately after removing from the oven. Taste and add more salt if needed.
Notes
For variations, you can swap protein (use chicken thighs, shrimp, or steak), change the vegetables (add mushrooms or zucchini), or adjust spiciness (add jalapenos or skip cayenne). Leftovers can be used in different meals like quesadillas or salads.