Go Back

Sheet Pan Chicken Fajitas

Juicy chicken, peppers, and onions tossed in a smoky homemade spice blend and roasted on one pan — a fast, flavorful family dinner with easy cleanup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Fajitas
  • 1.5 lbs boneless skinless chicken thighs trimmed and sliced
  • 1 large onion sliced (yellow or red)
  • 2 bell peppers sliced (yellow, red, or orange)
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 1/2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/4 cup chopped cilantro
  • 1 lime for squeezing
For Serving (Optional)
  • Tortillas
  • Sour cream
  • Salsa
  • Avocado
  • Cheese

Method
 

  1. Preheat the oven to 425°F and line a large sheet pan with foil or coat it with cooking spray for easy cleanup.
  2. In a large bowl or gallon Ziploc bag, toss the chicken, onion, and bell peppers with the olive oil.
  3. In a small bowl, mix the salt, pepper, cumin, oregano, garlic powder, smoked paprika, and chili powder. Sprinkle over the chicken and veggies and toss to coat evenly.
  4. Spread the mixture evenly on the prepared sheet pan. Bake about 25 minutes, until the chicken reaches an internal temperature of 165°F.
  5. Sprinkle with chopped cilantro and a squeeze of fresh lime. Serve with tortillas and your favorite toppings.

Notes

Pro tip: We also love serving this as a salad over couscous and lettuce with a cilantro-lime or ranch dressing. Adapted from Our Best Bites.