Sheet‑Pan Chicken Fajitas
Everything cooks on one sheet pan, which means the chicken and vegetables need to be cut to similar sizes for even cooking. A hot oven — 425°F or higher — gives you the charred edges you'd get from a cast iron skillet without the stovetop smoke. Serve this with Quick Guacamole and Classic Pico de Gallo.
Dinner • 30 min
Servings:4 servings
Ingredients
- 1½ pounds boneless, skinless chicken breasts, sliced into ½-inch strips
- 3 bell peppers (mix of red, yellow, and green), sliced into ½-inch strips
- 1 large red onion, sliced into ½-inch wedges
- 3 tablespoons neutral oil (canola or vegetable)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 8 small flour or corn tortillas, warmed
- Lime wedges, sour cream, and chopped cilantro, for serving
Steps
- Preheat oven to 425°F with a rack in the upper third. Line a large rimmed baking sheet with parchment or foil.
- In a large bowl, toss chicken strips, peppers, and onion with oil, chili powder, cumin, smoked paprika, garlic powder, salt, and several grinds of black pepper. Mix with your hands until everything is evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Don't crowd — if the pan is too tight, use two sheets or the vegetables will steam instead of char.
- Roast for 18–22 minutes, tossing once halfway through, until the chicken is cooked through (165°F internal) and the peppers are tender with charred edges.
- Serve immediately with warm tortillas, lime wedges, sour cream, and cilantro. Let everyone build their own.
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Half Sheet Pan (18×13)Nordic WareOur go-to for sheet pan dinners, roasted vegetables, and cookies.Large Cutting Board (Wood)John BoosA generous surface makes prep work a pleasure. Wood is gentler on your knife edge than plastic or glass.Chef's Knife (8-inch)VictorinoxThe one knife that does 90% of your prep work.
