Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lb Chicken Breast (thinly sliced into strips)
• 1 medium Red Bell Pepper (thinly sliced into strips)
• 1 medium Green Bell Pepper (thinly sliced into strips)
• 1 medium Yellow Onion (thinly sliced)
• 3 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra virgin preferred)
• 2 Lime (juiced (about 2 tbsp) and quarters for roasting)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (freshly ground)
• 1 cup Salsa (store‑bought or homemade)
• 0.5 cup Sour Cream
• 1 cup Guacamole
• 2 tbsp Fresh Cilantro (chopped, optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat while you prepare the ingredients.

   Time: PT10M

   Temperature: 425°F

2. Slice Ingredients

   Thinly slice the chicken breast into strips, then slice the red and green bell peppers, onion, and mince the garlic.

   Time: PT10M

3. Make Fajita Seasoning & Toss

   In a large mixing bowl combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the sliced chicken and vegetables, then toss until everything is evenly coated.

   Time: PT5M

4. Arrange on Sheet Pan

   Spread the seasoned chicken and vegetables in a single layer on the sheet pan, making sure pieces aren’t overlapping.

   Time: PT2M

5. Roast

   Place the sheet pan in the preheated oven and roast for 15 minutes, stirring once halfway through to ensure even browning.

   Time: PT15M

   Temperature: 425°F

6. Rest

   Remove the pan from the oven and let the chicken and veggies rest for 2 minutes before serving.

   Time: PT2M

7. Assemble Fajitas

   Warm your preferred tortillas, then fill each with the roasted chicken‑pepper mixture. Top with salsa, sour cream, guacamole, and a sprinkle of fresh cilantro.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Red Bell Pepper: Yellow Bell Pepper
• Instead of Green Bell Pepper: Orange Bell Pepper
• Instead of Yellow Onion: White Onion
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Olive Oil: Canola Oil
• Instead of Lime: Lemon
• Instead of Chili Powder: Paprika + cayenne blend
• Instead of Ground Cumin: Coriander
• Instead of Smoked Paprika: Regular Paprika
• Instead of Salt: Sea Salt
• Instead of Salsa: Pico de Gallo
• Instead of Sour Cream: Greek Yogurt
• Instead of Guacamole: Mashed Avocado with lime
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Sheet Pan
• Oven
• Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Tongs
• Oven Mitts

Critical Steps — Do Not Skip

• Slice chicken and vegetables uniformly (≈¼‑inch) for even cooking.
• Season and toss the ingredients thoroughly to ensure flavor distribution.
• Roast at high heat until chicken reaches 165°F (74°C) and veggies are slightly charred.
• Do not overcrowd the sheet pan; this prevents steaming and promotes caramelization.

Chef Tips from the Video

• For extra smoky flavor, add a splash of tequila to the seasoning mix.
• Use a cast‑iron sheet pan for superior sear and caramelization.
• Finish with a squeeze of fresh lime right before serving for bright acidity.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion cooked chicken and veggies into freezer bags; freeze up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Slice chicken and vegetables up to 24 hours ahead; store in sealed containers in the fridge.
• Mix the seasoning and oil together the night before; keep refrigerated and give a quick stir before tossing.
• Roasted chicken and veggies can be reheated in a skillet or microwave for a quick lunch.

Frequently Asked Questions