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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with oven-roasted, char-edged chicken strips and caramelized bell pepper and onion. Tossed with fajita seasoning for a crusty, flavorful coating—ready fast for an easy Tex-Mex weeknight Mexican dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken fajitas
  • 1.5 lb chicken breast
  • 3 bell peppers (red, yellow, green)
  • 1 onion
  • 3 tbsp olive oil
  • 2 tbsp fajita or taco seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 salt and black pepper to taste
  • 8 warm tortillas
  • 0.5 cup sour cream
  • 0.5 cup guacamole
  • 0.5 cup salsa
  • 2 lime wedges
  • 0.25 cup cilantro

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat oven to 425°F and line a large sheet pan with foil.
  2. Combine sliced chicken, bell peppers, and onion in a large bowl.
Season and roast
  1. Drizzle chicken and vegetables with olive oil, then sprinkle with fajita seasoning, garlic powder, paprika, salt, and pepper and toss well to coat evenly.
  2. Spread the mixture in a single layer on the sheet pan without overlapping.
  3. Roast for 22–25 minutes at 425°F, stirring once halfway through, until chicken is cooked and edges are slightly charred.
Serve
  1. Serve immediately in warm tortillas with sour cream, guacamole, salsa, lime, and cilantro.

Notes

For the most char, make sure the chicken and vegetables are spread in a true single layer with space on the sheet pan. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan in a 425°F oven until hot. Freezing is not recommended for best texture. For a lighter option, use plain Greek yogurt in place of sour cream.