Sheet-Pan Chicken Fajitas

Fajitas take their name from the Spanish for little strips, nodding to the sliced meat and peppers of this Tex-Mex favorite. This sheet-pan take roasts chicken with bell peppers and smoky spices for a quick weeknight meal.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 42g carbs
• 18g fat

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Ingredients

• 1.5 lb boneless skinless chicken breasts
• 2 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large red onion
• 3 tbsp olive oil
• 1.5 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1.25 tsp salt
• 1/2 tsp black pepper
• 2 lime
• 8 small flour tortillas
• 1/3 cup fresh cilantro
• 1/2 cup sour cream

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Slice chicken breasts into thin even strips about ½-inch wide so they cook at the same rate as the vegetables.
3. 3Cut bell peppers and red onion into similar long strips and place everything on the sheet pan.
4. 4Drizzle olive oil over the chicken and vegetables, then sprinkle chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
5. 5Toss thoroughly with clean hands or tongs until every piece is evenly coated in spice and oil.
6. 6Spread into a single layer with space between pieces so they roast instead of steam.
7. 7Roast 18–22 minutes, flipping once halfway, until chicken is cooked through and edges of peppers are lightly charred.
8. 8Remove pan, squeeze fresh lime juice over the hot mixture, and toss again to brighten the flavors.
9. 9Warm tortillas in a dry skillet or wrapped in foil in the residual oven heat for 2–3 minutes.
10. 10Fill each tortilla with the sizzling chicken and pepper mix, then top with chopped cilantro and a spoonful of sour cream.
11. 11Serve immediately while the sheet-pan filling is still steaming hot.