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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with caramelized, char-edged chicken strips and vibrant bell pepper and onion. Roast everything in one oven for an easy chicken fajita recipe with weeknight Tex-Mex flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan fajitas
  • 1.5 lb chicken breast Sliced into strips.
  • 3 bell peppers (red, yellow, green) Sliced.
  • 1 onion Sliced.
  • 3 tbsp olive oil
  • 2 tbsp fajita or taco seasoning
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt To taste; start with a pinch to 1/4 tsp depending on seasoning blend.
  • 0.25 tsp black pepper To taste; start with a pinch to 1/4 tsp depending on seasoning blend.
  • 1 warm tortillas For serving.
  • 0.5 cup sour cream For serving.
  • 0.5 cup guacamole For serving.
  • 0.5 cup salsa For serving.
  • 1 lime wedges For garnish.
  • 1 cilantro For garnish.

Equipment

  • 1 sheet pan

Method
 

Roast the fajitas
  1. Preheat the oven to 425°F and line a large sheet pan with foil.
  2. Add the chicken strips, sliced bell peppers, and sliced onion to a large bowl.
  3. Drizzle with olive oil and sprinkle with fajita or taco seasoning, garlic powder, smoked paprika, salt, and black pepper; toss until everything is evenly coated.
  4. Spread the mixture in a single layer on the sheet pan without overlapping.
  5. Roast for 22–25 minutes at 425°F, stirring once halfway through, until the chicken is cooked through and the edges are slightly charred.
Serve
  1. Serve the fajitas immediately in warm tortillas, topped with sour cream, guacamole, salsa, lime wedges, and cilantro.

Notes

For the best char, don’t crowd the pan—leave space so the vegetables can roast rather than steam. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in a 400°F oven or skillet until hot. Freezing is not recommended for peak texture, but you can freeze for up to 2 months and reheat gently. For a lower-carb option, swap tortillas for lettuce wraps and keep the same toppings.