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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with oven-roasted chicken strips and caramelized bell pepper-onion edges. Roast at 425°F until the chicken is cooked through and slightly charred for an easy 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan fajitas
  • 1.5 lb chicken breast sliced into strips
  • 3 bell peppers red, yellow, green; sliced
  • 1 onion large; sliced
  • 3 tbsp olive oil
  • 2 tbsp fajita or taco seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • warm tortillas for serving
  • sour cream for serving
  • guacamole for serving
  • salsa for serving
  • lime wedges for garnish
  • cilantro for garnish

Equipment

  • 1 sheet pan

Method
 

Roast the fajita filling
  1. Preheat the oven to 425°F and line a large sheet pan with foil for easy cleanup.
  2. Add the chicken, bell peppers, and onion to a large bowl.
  3. Drizzle with olive oil, then sprinkle with fajita seasoning, garlic powder, smoked paprika, salt, and black pepper; toss until every piece looks evenly coated.
  4. Spread the mixture on the sheet pan in a single layer without overlapping so it can roast and caramelize.
  5. Roast for 22–25 minutes, stirring once halfway through, until the chicken is cooked and edges are slightly charred with visible caramelized bits.
Serve
  1. Serve immediately with warm tortillas and top with sour cream, guacamole, salsa, lime wedges, and cilantro.

Notes

For the best char-edged caramelization, don’t overcrowd the sheet pan—use a single layer and let the oven fully heat to 425°F first. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a sheet pan at 425°F until warmed through. Freezing is not ideal for the peppers and onions, but you can freeze the cooked chicken mixture for up to 2 months. For a lower-carb option, swap tortillas for lettuce wraps or serve over cauliflower rice.