Description

Nothing beats the ease and flavor of a one-pan meal like this Sheet Pan Fajita Chicken & Peppers. Tender chicken strips, colorful bell peppers, and onions roast together with bold fajita seasoning to create a dish that’s vibrant, healthy, and packed with flavor. It’s perfect for busy weeknights when you want a wholesome dinner that feels special but comes together effortlessly. Serve it with warm tortillas or over rice for a satisfying meal that brings the energy of your favorite restaurant fajitas straight to your kitchen.

Ingredients

Scale

1 ½ pounds boneless, skinless chicken breasts, thinly sliced
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 large green bell pepper, sliced
1 medium red onion, sliced
2 tablespoons olive oil
Juice of 1 lime

Fajita Seasoning:

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

For Serving:

Warm flour or corn tortillas
Fresh cilantro, chopped
Lime wedges
Sliced avocado or guacamole
Sour cream or Greek yogurt
Salsa or pico de gallo

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Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease with olive oil.
Slice the chicken breasts, bell peppers, and onion into thin, even strips for even cooking.
In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using.
In a large mixing bowl, add the sliced chicken, peppers, and onion. Drizzle with olive oil and sprinkle the seasoning mix over the top. Toss well until evenly coated.
Spread the seasoned chicken and vegetables evenly on the prepared baking sheet. Avoid overcrowding for proper roasting.
Bake for 20–25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender with slightly caramelized edges.
Once out of the oven, drizzle the fresh lime juice over the hot chicken and peppers to enhance the flavor.
Serve hot with warm tortillas, avocado, cilantro, sour cream, and salsa.

Notes

For extra charred edges, broil the sheet pan for 2–3 minutes at the end of baking.
To make ahead, slice and season everything, then store in the fridge for up to 24 hours before roasting.
You can substitute chicken breasts with boneless thighs for a juicier version.
Leftovers store well in the fridge for up to 4 days—perfect for wraps, bowls, or salads.
To make it spicier, increase the cayenne or add crushed red pepper flakes.

Prep Time: 10 minutes
Cook Time: 25 minutes