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Top-down view of sliced chicken breast with a dark, reddish-brown spice coating mixed with blistered bell peppers and broccoli florets.

Easy Sheet Pan Chicken Fajitas with Roasted Broccoli

This one-pan dinner features dark, crispy spice-coated chicken, blistered bell peppers, caramelized onions, and charred broccoli, all glistening in savory meat juices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sheet Pan Fajitas
  • 1.5 lbs boneless skinless chicken breasts sliced into strips
  • 1 large red bell pepper sliced into strips
  • 1 large green bell pepper sliced into strips
  • 1 large white onion sliced thinly
  • 2 cups broccoli florets fresh
  • 3 tbsp olive oil extra-virgin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh cilantro finely chopped
  • 1 whole lime cut into wedges

Equipment

  • 1 Large Rectangular Metal Sheet Pan Essential for roasting evenly so vegetables blister and char.
  • 1 Chef's Knife For uniformly slicing the chicken and vegetables.

Method
 

Making the Fajitas
  1. Preheat your oven to 425°F (220°C). Spray a large rectangular metal sheet pan lightly with non-stick cooking spray.
  2. In a small bowl, whisk together the chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper.
  3. Place the sliced chicken breast, red and green bell pepper strips, sliced white onions, and broccoli florets onto the sheet pan. Drizzle evenly with olive oil.
  4. Sprinkle the spice blend over the pan. Toss vigorously until every piece of chicken is heavily coated in the dark, reddish-brown spice mixture.
  5. Spread into a single, even layer. Roast for 20-22 minutes until the chicken reaches 165°F (74°C), the onions caramelize, the peppers blister, and the broccoli has charred tips.
  6. Let rest for 2 minutes. Scatter fresh chopped cilantro over the pan and serve with fresh lime wedges while glistening with cooking juices.

Notes

Do Not Overcrowd the Pan: Use two sheet pans if necessary to ensure the broccoli gets charred tips.
Dry Your Chicken: Pat the sliced chicken breast dry with a paper towel before adding oil and spices to achieve a crispy crust.