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Detailed view of charred chicken breast strips and blistered red, yellow, and green bell peppers on a dark pan. (Sheet Pan Chicken Fajitas)

Sheet Pan Chicken Fajitas: The Ultimate Oven-Roasted Weeknight Meal

Vibrant Sheet Pan Chicken Fajitas featuring tender, charred chicken strips, blistered tri-color bell peppers, and caramelized red onions. Coated in a smoky matte-red rub and finished with fresh cilantro and lime for an easy 30-minute dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1.5 lbs (680g) Boneless Skinless Chicken Breasts Sliced into 1/2-inch strips
  • 1 large Red Bell Pepper Sliced into thin strips
  • 1 large Green Bell Pepper Sliced into thin strips
  • 1 large Yellow Bell Pepper Sliced into thin strips
  • 1 large Red Onion Cut into wedges
  • 3 tbsp (45ml) Avocado Oil Or any high-smoke-point oil
Toasted Fajita Rub
  • 1 tbsp (7g) Chili Powder
  • 2 tsp (4g) Smoked Paprika
  • 1 tsp (2g) Ground Cumin Coarse grind preferred
  • 1 tsp (2g) Garlic Powder
  • 1 tsp (2g) Onion Powder
  • 1 tsp (6g) Sea Salt
  • 1 tsp (2g) Cracked Black Pepper
Garnish
  • 1/2 cup (15g) Fresh Cilantro Leaves only
  • 2 whole Limes Cut into wedges

Equipment

  • 1 Dark Metal Sheet Pan Essential for absorbing heat and creating char marks.
  • 1 Chef's Knife For uniform slicing of chicken and vegetables.

Method
 

Prep the Ingredients
  1. Preheat oven to 425°F (220°C). Slice chicken, bell peppers, and onions into uniform strips and wedges.
  2. In a small bowl, whisk together the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
Roasting Process
  1. Place chicken and vegetables on a dark metal sheet pan. Drizzle with avocado oil and sprinkle with the spice rub. Toss by hand until every piece is coated in a matte-red finish.
  2. Spread in a single layer and roast for 18-22 minutes, tossing halfway through. Look for charred edges on the chicken and blistering on the pepper skins.
Finishing Touches
  1. Remove from oven, squeeze fresh lime juice over the pan, and scatter with fresh cilantro leaves. Serve immediately with warm tortillas.

Notes

For extra char, broil on high for the final 2 minutes of cooking.
Ensure the chicken is patted dry before oiling to prevent steaming.