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Easy Sheet Pan Chicken Fajitas with seasoned chicken strips bell peppers and onions roasted on a sheet pan served with tortillas lime wedges and guacamole

Easy Sheet Pan Chicken Fajitas

Chicken strips and bell peppers roasted together on one pan with a chili lime seasoning until charred and juicy. A simple 30 minute dinner served with warm tortillas and favorite toppings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts, sliced into strips
  • 1 whole red bell pepper, sliced
  • 1 whole yellow bell pepper, sliced
  • 1 whole green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp salt, plus more to taste
  • 1/4 tsp black pepper
  • 2 tbsp lime juice
  • 8 small flour tortillas, warmed
  • 2 tbsp fresh cilantro, chopped for serving

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

  1. Toss chicken, peppers, and onion with oil and seasoning until evenly coated.
  2. Spread in a single layer on a lined baking sheet.
  3. Roast at 425°F for 18 to 20 minutes, stirring once, until charred and chicken reaches 165°F.
  4. Drizzle with lime juice after roasting.
  5. Serve with warm tortillas and fresh cilantro on top.

Notes

  • Slice chicken and vegetables evenly for consistent roasting.
  • Avoid overcrowding the pan to get proper char.
  • Add lime juice after roasting for the freshest flavor.
  • Reheat in a skillet rather than the microwave for better texture.