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Sheet pan fajitas with browned chicken strips, peppers and onion on a large rimmed pan

20-Minute Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas made with thin chicken breast strips, bell peppers and onion, roasted together at 425°F in about 15-20 minutes. Spread everything in a single layer for browned edges, not soggy vegetables.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: dinner
Cuisine: Tex-Mex
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 2 large bell peppers thinly sliced
  • 1 medium yellow or red onion thinly sliced
  • 1½ tbsp olive oil
  • 1 tbsp fresh lime juice
Seasoning
  • 1½ tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp black pepper
Optional
  • 8 small tortillas
  • Fresh cilantro
  • Salsa/pico
  • Avocado/guacamole
  • Lime wedges
  • Greek yogurt/sour cream

Method
 

  1. Heat oven to 425°F.
  2. Slice chicken into consistent ½-inch strips and slice vegetables thinly.
  3. Mix seasoning.
  4. Toss chicken and vegetables with oil and seasoning.
  5. Spread in a single layer on a large rimmed sheet pan. Use two pans if crowded.
  6. Roast approximately 15-20 minutes beginning to check at 15 minutes.
  7. Check the thickest chicken strip with a thermometer and continue until it reaches 165°F.
  8. Finish with lime and cilantro.
  9. Serve in tortillas, bowls or lettuce cups.

Notes

Timing: Roast about 15-20 minutes at 425°F for ½-inch chicken breast strips, and start checking at 15 minutes. Oven strength, cut thickness and pan crowding all change the time, so use the thermometer, not the clock. The chicken is done when the thickest strip reaches 165°F.
Cutting: Slice the chicken into consistent ½-inch strips, against the grain, and slice the peppers and onion thinly. Even pieces finish at the same time.
Preventing a soggy pan: Use a large rimmed half-sheet pan and pat the chicken dry. Spread everything in a single layer with small gaps between the pieces. If the pan looks crowded, split it between two pans. Don't add extra liquid beyond the lime juice.
Extra char: If your pan is broiler-safe, broil for 1-2 minutes at the end and watch closely so nothing burns.
Chicken thighs: Boneless thighs are more forgiving, but they need different preparation and timing than the breast version. Cook to 165°F and use a thermometer.
Storage: Refrigerate leftover filling in an airtight container within 2 hours and eat within 3-4 days. Store tortillas and fresh toppings separately. Reheat in a skillet or hot oven for the best texture, or use the microwave for speed, until steaming hot (165°F).
Meal prep: Mix the seasoning and slice the vegetables ahead of time. Keep raw chicken separate from the vegetables and other ready-to-eat foods until you're ready to cook.
Nutrition: Estimate is per serving for the filling only. Tortillas and optional toppings are not included, and values will vary with the ingredients and brands you use.
 
Nutrition (per serving, estimate): ~220 calories, 26 g protein, 9 g carbohydrates, 2 g fiber, 8 g fat, 350-450 mg sodium. Filling only; tortillas and optional toppings are not included.