Sheet Pan Chicken Fajitas

Ingredients

• 1.5 lb Chicken Breast (trimmed and sliced into 1‑inch strips)
• 1 Red Bell Pepper (seeded and sliced into thin strips)
• 1 Yellow Bell Pepper (seeded and sliced into thin strips)
• 1 Green Bell Pepper (seeded and sliced into thin strips)
• 1 Large Onion (peeled and sliced into wedges)
• 2 Tbsp Olive Oil (extra‑virgin, for coating)
• 2 Tbsp Fajita Seasoning (store‑bought or homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt)
• 1 Lime (juiced, added after roasting)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 8 Small Flour Tortillas (warm before serving)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Oven

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

   Time: PT10M

   Temperature: 425°F

2. Slice Chicken and Vegetables

   Trim the chicken breasts and cut into 1‑inch strips. Slice all three bell peppers into thin strips and cut the onion into wedges.

   Time: PT10M

3. Season and Toss

   In a large mixing bowl, combine the chicken, peppers, onion, olive oil, fajita seasoning, salt, and pepper. Toss until everything is evenly coated.

   Time: PT5M

4. Arrange on Sheet Pan

   Line the baking sheet with foil or parchment. Spread the seasoned chicken and vegetables in a single layer, making sure not to overcrowd the pan.

   Time: PT2M

5. Roast

   Place the sheet pan in the preheated oven. Roast for 15 minutes, then stir the mixture with tongs, and continue roasting another 5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are caramelized.

   Time: PT20M

   Temperature: 425°F

6. Finish with Lime and Cilantro

   Remove the pan from the oven. Squeeze fresh lime juice over the top and sprinkle chopped cilantro.

   Time: PT2M

7. Warm Tortillas

   While the fajita mixture rests, wrap the tortillas in foil and place them in the oven for the last 5 minutes of cooking, or heat them in a dry skillet for 30 seconds per side.

   Time: PT5M

   Temperature: 425°F

8. Serve

   Serve the chicken and vegetables directly on the warm tortillas. Offer optional toppings such as sour cream, guacamole, shredded cheese, or sliced avocado.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

35g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast, Chicken Thighs (boneless, skinless)
• Instead of Red Bell Pepper: Yellow Bell Pepper, Orange Bell Pepper
• Instead of Yellow Bell Pepper: Red Bell Pepper, Orange Bell Pepper
• Instead of Green Bell Pepper: Red Bell Pepper, Yellow Bell Pepper
• Instead of Large Onion: Sweet Onion, Red Onion
• Instead of Olive Oil: Avocado Oil, Canola Oil
• Instead of Fajita Seasoning: Taco Seasoning, Homemade Chili‑Cumin Mix
• Instead of Lime: Lemon Juice, Lime Zest
• Instead of Fresh Cilantro: Parsley, Green Onions
• Instead of Small Flour Tortillas: Corn Tortillas (gluten‑free), Low‑carb tortillas
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Black Pepper: White Pepper, Ground Cayenne

Equipment Needed

• Baking Sheet
• Aluminum Foil or Parchment Paper
• Mixing Bowl
• Tongs
• Chef's Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Slice chicken and vegetables into uniform pieces to ensure even cooking.
• Do not overcrowd the sheet pan; use two pans if necessary.
• Stir the mixture halfway through roasting for consistent browning.
• Check chicken internal temperature reaches 165°F (74°C) to guarantee safety.

Chef Tips from the Video

• For extra char, switch the oven to broil for the last 2 minutes, watching closely.
• Add a splash of tequila or orange juice to the seasoning mix for a subtle flavor boost.
• Serve with a side of Mexican rice or black beans for a fuller meal.

Troubleshooting

Storage

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

Freezer: Cool completely, then freeze in a freezer‑safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

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

Make-Ahead Tips

• Prepare and slice all ingredients up to step 3; store in the fridge for up to 12 hours before cooking.
• Cook the chicken and vegetables ahead of time, then reheat gently in a skillet or microwave.
• Tortillas can be warmed just before serving or kept wrapped in foil to stay warm.

Frequently Asked Questions