Sheet-Pan Chicken Fajita Bake

★ 4.3 · Easy

Chicken, bell peppers, and onions roast together on a single sheet pan with bold fajita spices for a nearly hands-off dinner with minimal cleanup. Just toss, roast, and serve with warm tortillas.

15 minPrep Time

25 minCook Time

40 minTotal Time

4 servingsYield

Why You'll Love This

One sheet pan, minimal cleanup
Hands-off roasting instead of skillet stirring
Great for easy weeknight meal prep

Ingredients

1.5 lbboneless, skinless chicken breasts, sliced into strips
1red bell pepper, sliced
1yellow bell pepper, sliced
1green bell pepper, sliced
1red onion, sliced
3 tablespoonsolive oil
2 teaspoonschili powder
1 1/2 teaspoonsground cumin
1 teaspoongarlic powder
1 teaspoonkosher salt
1/2 teaspoonsmoked paprika
1/4 teaspooncayenne pepper (optional)
8small flour tortillas, warmed
1lime, cut into wedges

Nutrition (estimated per serving)

400Calories

33gProtein

13gFat

38gCarbs

4gFiber

600mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 425F and line a large rimmed baking sheet with foil or parchment for easy cleanup.
In a small bowl, mix together the chili powder, cumin, garlic powder, salt, smoked paprika, and cayenne if using.
Place the chicken strips, bell peppers, and red onion on the prepared baking sheet.
Drizzle everything with the olive oil, then sprinkle the spice mixture evenly over the top.
Toss everything directly on the pan with your hands or tongs until the chicken and vegetables are evenly coated in oil and spices.
Spread the mixture into a single, even layer, making sure the chicken pieces are not overlapping so they roast rather than steam.
Roast at 425F for 20 to 25 minutes, stirring once halfway through, until the chicken is cooked through and reaches 165F internally, and the vegetables are tender with lightly charred edges.
If the vegetables are tender before the chicken is done, you can push them to one side and continue roasting the chicken a few more minutes.
Remove from the oven and let rest for 2 to 3 minutes.
Squeeze fresh lime juice over the top and serve with warm flour tortillas and extra lime wedges.

Tips

Spreading the chicken and vegetables in a single, uncrowded layer is essential; a crowded pan traps steam and prevents the nice charred edges that give this dish its flavor.
Cutting the chicken and vegetables into similarly sized pieces helps everything finish cooking at roughly the same time.