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Sheet Pan Fajitas

Sheet Pan Fajitas Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1/2-inch strips
  • 3 bell peppers (any color), sliced into thin strips
  • 1 large red onion, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Juice of 1 lime
  • Warm tortillas, sour cream, avocado, cilantro, for serving

Method
 

  1. Preheat the oven to 425°F (200°C). Toss the chicken, peppers, and onion with olive oil and all the spices until evenly coated.
  2. Spread the mixture in a single layer on a large rimmed sheet pan, avoiding overcrowding.
  3. Roast for 20–25 minutes, tossing once, until chicken reaches 165°F (74°C) and edges are slightly charred. Broil for the last 1–2 minutes for extra char if desired.
  4. Warm tortillas, pile the fajita filling inside, and top with sour cream, avocado, cilantro, and a squeeze of lime. Serve immediately.

Notes

For a spicier kick, add 1/4 teaspoon cayenne pepper to the spice blend. If you’re using chicken breasts, check for doneness a few minutes earlier.