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Sheet-Pan Chicken Fajitas with Peppers

A close-up of seasoned chicken strips mixed with vibrant red and green bell peppers and onions, ready to serve as Sheet-Pan Chicken Fajitas.
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Make flavorful chicken fajitas with peppers entirely on one sheet pan for simple preparation and minimal cleanup. This recipe focuses on quick weeknight cooking.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 3 large bell peppers (any color), sliced into thin strips
  • 1 large onion, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 small flour or corn tortillas
  • Optional toppings: salsa, sour cream, guacamole, lime wedges

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the sliced chicken, bell peppers, and onion.
  3. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper to create the seasoning mix.
  4. Drizzle the olive oil over the chicken and vegetables. Sprinkle the seasoning mix over everything. Toss well until the chicken and vegetables are evenly coated.
  5. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two pans if necessary to allow for proper roasting.
  6. Bake for 18 to 22 minutes, stirring halfway through, until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly charred at the edges.
  7. Warm the tortillas according to package directions just before serving.
  8. Serve the chicken and pepper mixture immediately with warm tortillas and your choice of toppings.

Notes

  • For best charring results, ensure your oven is fully preheated before placing the pan inside.
  • If you prefer softer vegetables, add them to the pan 5 minutes after adding the chicken strips.
  • You can substitute chicken thighs for breasts if desired; cooking time may vary slightly.

Nutrition

Find it online: https://spoonfulsnap.com/sheet-pan-chicken-fajitas-with-peppers/