Sheet-Pan Chicken Fajitas with Peppers and Onions

Why You’ll Love This Recipe

• Weeknight-easy: one pan, minimal cleanup, dinner in under 40 minutes.
• Big, bright flavor from cumin and chili powder, balanced with fresh lime.
• Juicy chicken thighs stay tender while peppers and onions get a sweet roast.
• Customizable: wrap in tortillas, make bowls, or pile onto greens.

Grocery List

• Produce: 3 bell peppers (any colors), 1 large red onion, 1–2 limes, optional cilantro and jalapeño
• Dairy: Optional sour cream or shredded cheese
• Pantry: Chicken thighs, neutral oil, ground cumin, chili powder, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, tortillas

Full Ingredients

For the Sheet-Pan Fajitas

• 1½ lb boneless, skinless chicken thighs, thinly sliced into ½-inch strips
• 3 bell peppers (red, yellow, or green), sliced into ½-inch strips (about 5 cups)
• 1 large red onion, halved and sliced ½-inch thick (about 2 cups)
• 3 tbsp neutral oil (avocado, canola, or grapeseed)
• 2 tsp ground cumin
• 2 tsp chili powder (American blend, not pure chile)
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp dried oregano
• 1½ tsp kosher salt (or 1 tsp fine sea salt)
• ½ tsp freshly ground black pepper
• 1 lime, halved (for finishing)

For Serving

• 8 small tortillas (6-inch flour or corn), warmed
• Lime wedges

Optional Garnishes

• Chopped fresh cilantro
• Sliced jalapeño or pickled jalapeños
• Sour cream or Mexican crema
• Avocado slices or guacamole
• Pico de gallo or your favorite salsa
• Crumbled cotija or shredded Monterey Jack

Step-by-Step Instructions

Step 1: Preheat the oven and sheet pan

Place a large, rimmed sheet pan on the middle rack and preheat the oven to 450°F (232°C). Heating the pan helps the chicken and vegetables sear on contact for better browning and less steaming.

Step 2: Slice and season

Slice the chicken thighs, bell peppers, and red onion into ½-inch strips. In a large bowl, combine the oil, cumin, chili powder, smoked paprika, garlic powder, oregano, salt, and black pepper. Add the chicken, peppers, and onion. Toss thoroughly until everything is evenly coated. If time allows, let it sit for 10 minutes while the oven finishes preheating to let the flavors penetrate.

Step 3: Load the hot pan

Using oven mitts, carefully remove the hot sheet pan. Spread the seasoned chicken and vegetables in a single, even layer, making sure the chicken has good contact with the pan. Avoid piling; overcrowding prevents browning. If needed, use two pans.

Step 4: Roast hot and fast

Roast for 18–20 minutes, tossing once halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender with charred edges. For extra char, switch the oven to broil on high for 1–2 minutes at the end, watching closely.

Step 5: Finish with lime and season to taste

Remove the pan from the oven. Squeeze half a lime over the hot fajitas and toss to coat. Taste and adjust with a pinch more salt or an extra squeeze of lime if needed.

Step 6: Warm tortillas and serve

Warm the tortillas by wrapping in foil and placing in the oven (on a lower rack) for the last 5 minutes of roasting, or microwave in a damp towel for 30–45 seconds. Tuck the chicken and veggies into warm tortillas and serve immediately with lime wedges and your favorite garnishes.

Pro Tips

• Preheat the pan: A hot sheet pan jump-starts browning and keeps the veggies crisp-tender.
• Uniform slices: Aim for ½-inch strips so chicken and vegetables cook at the same rate.
• Do not overcrowd: Use two pans if needed; space equals better sear and less steaming.
• Finish with acid: Lime brightens the spices and makes the flavors pop.
• Convection option: If your oven has convection, use it at 425°F (218°C) for 15–18 minutes for even better browning.

Variations

• Chicken breast version: Use 1½ lb boneless skinless breasts, sliced ½-inch thick; roast 14–18 minutes to avoid overcooking.
• Chipotle-lime: Add 1 minced chipotle in adobo and 1 tsp adobo sauce to the seasoning for smoky heat.
• Fajita bowls: Skip tortillas and serve over cilantro-lime rice or cauliflower rice with black beans and corn.

Storage & Make-Ahead

Refrigerate cooked chicken and vegetables in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F (204°C) for 8–10 minutes, or in a hot skillet until warmed through. Freeze portions (without garnishes) up to 2 months; thaw overnight in the refrigerator before reheating. Tortillas are best stored separately and warmed just before serving. You can slice the chicken and vegetables up to 24 hours in advance and keep them refrigerated; toss with oil and spices right before cooking.

Nutrition (per serving)

Approximate values for 1 serving with 2 small flour tortillas, no optional garnishes: 590 calories; 33 g protein; 57 g carbohydrates; 24 g fat; 6 g fiber; 780 mg sodium. Values will vary with tortilla type and toppings.