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–+ servings
image of realistic and creative image showing a vibrant assortment of fresh ingredients for sheet pan chicken fajitas including sliced chicken breast colorful bell peppers red onion limes cilantro and a mix of fajita seasonings prominently displayed on a rustic wooden cutting board with a subtle background blur

Sheet Pan Chicken Fajitas with Peppers

A easy, flavorful weeknight dinner that brings the sizzle of Tex-Mex to your kitchen with minimal cleanup. Tender chicken, charred bell peppers, and bold fajita spices roast together on one sheet pan for a fast, family-friendly meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast or thighs sliced into strips
Bell Peppers
  • 3 large bell peppers (red, yellow, green, orange) sliced into 1/2-inch strips
Onions
  • 1 large onion (red or white) sliced into wedges
Marinade & Seasoning
  • 3 tbsp olive oil or avocado oil
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika (smoked or regular)
  • 1 tsp salt
  • 1/2 tsp black pepper freshly cracked
Finishing Touches
  • 1 lime juiced
  • fresh cilantro chopped, optional
For Serving
  • 8 tortillas (flour or corn) warmed
  • avocado or guacamole
  • sour cream or Greek yogurt
  • shredded cheese Monterey Jack or cheddar

Equipment

  • Large Rimmed Baking Sheet
  • Parchment Paper or Foil
  • Mixing bowl
  • tongs

Method
 

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
  2. Core and seed bell peppers. Slice into 1/2-inch strips. Peel and slice onion into similar-sized wedges.
  3. Slice chicken against the grain into strips matching the size of the vegetables.
  4. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.
  5. Place chicken and vegetables in a large bowl. Drizzle with oil and sprinkle with seasoning blend. Toss to coat evenly.
  6. Spread mixture in a single layer on the prepared baking sheet. Do not overcrowd.
  7. Roast for 15-20 minutes, shaking the pan halfway through.
  8. Switch to broil for 2-3 minutes to char the edges. Watch carefully to avoid burning.
  9. Remove from oven. Squeeze fresh lime juice over the top and sprinkle with cilantro if desired.
  10. Serve immediately with warm tortillas and desired toppings.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 34gFat: 12gSaturated Fat: 3gCholesterol: 85mgSodium: 420mgPotassium: 720mgFiber: 4gSugar: 6gVitamin A: 78IUVitamin C: 95mgCalcium: 30mgIron: 2.5mg

Notes

For best results, slice all ingredients uniformly and avoid overcrowding the pan. Leftovers make excellent burrito bowls or fajita omelets. Can be made ahead and refrigerated before baking.
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