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Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas with char-edged chicken strips and caramelized bell pepper and onion in one oven-roasted tray. Roast at 425°F until the chicken is cooked and the edges turn slightly charred for a fast weeknight Mexican dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast Sliced into strips.
bell peppers
  • 3 bell peppers Red, yellow, and green; sliced.
onion
  • 1 onion Large; sliced.
olive oil
  • 3 tbsp olive oil
fajita or taco seasoning
  • 2 tbsp fajita or taco seasoning
garlic powder
  • 1 tsp garlic powder
smoked paprika
  • 1 tsp smoked paprika
salt
  • 0.25 tsp salt To taste.
black pepper
  • 0.25 tsp black pepper To taste.
warm tortillas
  • 4 warm tortillas For serving.
sour cream
  • 0.33 cup sour cream For serving.
guacamole
  • 0.25 cup guacamole For serving.
salsa
  • 0.25 cup salsa For serving.
lime wedges
  • 1 lime wedges For garnish.
cilantro
  • 0.25 cup cilantro For garnish.

Equipment

  • 1 sheet pan

Method
 

Roast the fajita filling
  1. Preheat the oven to 425°F and line a large sheet pan with foil so everything roasts with easy cleanup.
  2. Combine the chicken breast strips, sliced bell peppers, and sliced onion in a large bowl.
  3. Drizzle with olive oil and add fajita or taco seasoning, garlic powder, smoked paprika, salt, and black pepper; toss well until every strip and pepper surface looks coated.
  4. Spread the mixture on the sheet pan in a single layer without overlapping so you get char-edged, caramelized edges.
  5. Roast for 22–25 minutes, stirring once halfway through, until the chicken is cooked through and the edges are slightly charred.
Serve
  1. Serve the roasted chicken and peppers immediately in warm tortillas.
  2. Top with sour cream, guacamole, and salsa, then finish with lime wedges and cilantro.

Notes

Pro tip: don’t overcrowd the sheet pan—single-layer roasting is what helps the chicken strips and pepper-onion mix develop those slightly charred, caramelized edges. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat on a sheet pan or in a skillet until hot. Freezing works for the roasted filling only—freeze up to 2 months, thaw overnight in the fridge, and reheat well before serving. For a lighter option, use plain Greek yogurt instead of sour cream.