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Sheet Pan Chicken Fajitas

This one-pan recipe for chicken fajitas is quick, easy, and perfect for busy weeknights, combining juicy chicken thighs or breasts with colorful bell peppers and a zesty lime spice mix.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the fajitas
  • 1.5 pounds chicken thighs or breasts Cut into thin strips
  • 3 pieces bell peppers Any color, sliced into thin strips
  • 1 medium onion Sliced
  • 2 tablespoons oil For tossing with chicken and veggies
  • 1 teaspoon salt Add more to taste
  • 1 piece lime Zest and juice
For the spice mix
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pinch cayenne Optional for heat
  • 1 pinch pepper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a sheet pan inside while it preheats.
  2. Prepare the chicken by cutting into thin strips and patting dry with paper towels.
  3. Slice the bell peppers and onion into thin strips.
  4. In a large bowl, toss the chicken and vegetables with oil, spice mix, lime zest, and salt.
Cooking
  1. Carefully spread the mixture on the hot sheet pan in an even layer, avoiding crowding the pan.
  2. Roast in the oven for 18 to 22 minutes, stirring halfway through.
  3. Ensure chicken reaches an internal temperature of 165°F (75°C).
  4. Once done, squeeze fresh lime juice over the top and season with additional salt if necessary.

Notes

For extra browning, turn on the broiler for 1-2 minutes at the end of roasting. Storage: Leftovers can be kept in the fridge for up to 4 days. For quicker prep, cut ingredients the night before.