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Sheet pan chicken fajitas: spice-rubbed chicken strips with blistered red and yellow bell peppers and onion in warm flour tortillas, lime wedges and cilantro on a parchment-lined pan.

Chicken Fajitas Recipe: 30-Minute Sheet Pan Dinner

One sheet pan turns chicken strips, bell peppers and onion into smoky fajitas with a 30-minute oven method instead of a stovetop skillet. Pile them into warm tortillas with a squeeze of lime for an easy, healthy-leaning weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts sliced into 1/2-inch strips
  • 2 whole large bell peppers any color, sliced 1/2 inch thick
  • 1 whole medium yellow onion sliced 1/2 inch thick
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt plus more to taste
  • 1 whole lime half juiced, half cut into wedges
  • 8 each 6-inch flour tortillas warmed

Method
 

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
  2. In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder and salt.
  3. Add the chicken, bell peppers and onion to the pan. Drizzle with olive oil, sprinkle with the spice mix and toss until everything is evenly coated. Spread in a single layer.
  4. Roast for 18 to 20 minutes, stirring once halfway through, until the chicken reaches 165°F in the thickest piece and the peppers are tender with browned edges.
  5. Squeeze the juice of half the lime over the pan and toss. Fill the warm tortillas with the chicken and peppers and serve with lime wedges.