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Sheet Pan Chicken Fajitas (30 Minute)

Juicy seasoned chicken and crisp bell peppers roasted on a single sheet pan for an easy, flavorful weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 2 lb chicken breasts sliced into thin strips
  • 1 large onion sliced into thin strips
  • 1 medium green bell pepper sliced into thin strips
  • 1 medium red bell pepper sliced into thin strips
  • 1 medium yellow bell pepper sliced into thin strips
  • 2 cloves garlic minced
  • 3 Tbsp vegetable oil
  • 2 Tbsp lime juice juice of 1 lime (about)
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 tortillas 6-inch
  • 1/2 cup sour cream optional
  • 1/4 bunch cilantro for garnish, optional
  • avocado to serve

Instructions

  • Preheat the oven to 425°F (218°C).
  • In a large mixing bowl combine the chicken strips, sliced onion, sliced bell peppers, minced garlic, vegetable oil, lime juice, chili powder, paprika, cumin, ground coriander, garlic powder, salt, and black pepper; toss until everything is evenly coated.
  • Spread the seasoned chicken and vegetables in a single layer on a large baking sheet.
  • Bake for 20 minutes, stirring once or twice halfway through to promote even cooking.
  • Switch the oven to broil and broil 2–3 minutes, watching closely, until the vegetable edges are lightly charred.
  • Remove from the oven, garnish with chopped cilantro if using, and serve on warmed tortillas with avocado and sour cream.

Equipment

  • Baking sheet (large)
  • Mixing Bowl
  • Cutting Board
  • Kitchen knife
  • Measuring spoons
  • tongs or spatula

Notes

  • Nutritional info excludes sour cream and tortillas.