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Close up photo of roasted sliced chicken breast and charred tricolor bell peppers on a sheet pan. (Sheet Pan Chicken Fajitas)

Sheet Pan Chicken Fajitas with Charred Peppers and Smoky Chili Rub

This Sheet Pan Chicken Fajitas recipe delivers tender chicken and charred bell peppers seasoned with a smoky chili rub. Roasted at high heat for maximum flavor and minimal cleanup, it's the perfect 30-minute weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mexican-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Fajita Ingredients
  • 1.5 lbs (680g) chicken breast sliced into 1/2-inch strips
  • 3 medium bell peppers 1 red, 1 yellow, 1 green, thinly sliced
  • 1 large red onion thinly sliced into wedges
  • 3 tbsp (45ml) roasted vegetable oil avocado or grapeseed oil recommended
  • 2 tbsp (15g) smoky chili seasoning blend of smoked paprika, chili powder, cumin, and garlic powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) black pepper freshly cracked
  • 1/4 cup (10g) fresh cilantro whole leaves for garnish
  • 2 whole limes cut into wedges

Equipment

  • 1 Dark metallic baking sheet Ensures better heat absorption for charring.
  • 1 Large Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
  2. In a large bowl, combine the sliced chicken, peppers, and onions. Add the oil and toss to coat. Sprinkle with the smoky chili seasoning, salt, and pepper, tossing until everything is heavily and evenly coated in the dark red spice rub.
Roasting
  1. Spread the mixture in a dense, even layer across a dark metallic baking sheet.
  2. Roast for 18-22 minutes. Look for the chicken to be cooked through and the peppers and onions to have distinct charred, blistered edges.
Finishing
  1. Remove from the oven. Immediately squeeze fresh lime juice over the pan and scatter with whole cilantro leaves. Serve warm with tortillas.

Notes

Use a dark pan for the best charring results.
If vegetables aren't charred enough after 20 minutes, use the broiler for 1-2 minutes.