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Close up of sheet pan chicken fajitas in a flour tortilla with sour cream and guacamole

Sheet Pan Chicken Fajitas

Smoky, juicy chicken fajitas with charred peppers and onions, all roasted on one sheet pan in under 30 minutes.
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Servings: 4
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts sliced into strips
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 green bell pepper sliced
  • 1 large red onion sliced
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Juice of 1 lime

Method
 

  1. Preheat. Set oven to 425F. Line a sheet pan with parchment or foil.
  2. Season. Toss chicken, peppers, onion, oil, lime juice, and all spices in a large bowl until evenly coated.
  3. Spread. Arrange in a single layer on the sheet pan.
  4. Roast. Bake 20 to 25 minutes, flipping halfway, until chicken is cooked and peppers are charred.
  5. Warm. Wrap tortillas in foil and heat in the oven for the last 3 to 4 minutes.
  6. Serve. Fill warm tortillas with chicken and peppers. Top with sour cream, guacamole, and cilantro.

Notes

Do not overcrowd the sheet pan. Use two pans if needed for proper charring.
Chicken thighs can be substituted for breasts for juicier results.
Leftovers keep well in the fridge for up to 4 days. Reheat in a skillet for best texture.