Name: Sheet-Pan Chicken Fajitas
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb chicken breast; 2 whole bell peppers; 1 whole yellow onion; 3 tbsp olive oil; 1.5 tsp chili powder; 1 tsp cumin; 0.5 tsp smoked paprika; 3 clove garlic; 1 whole lime; 0.75 tsp salt; 0.25 tsp black pepper; 8 count flour tortillas; 0.5 cup sour cream; 0.25 cup fresh cilantro; 1 cup shredded cheese

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385 cal38g protein18g carbs15g fat520mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch30 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Sheet-Pan Chicken Fajitas

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One Pan30 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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chicken breastcut into strips about 1/4 inch thick1.5 lb

bell peppersmix of colors, sliced into strips2 whole

yellow onionsliced into strips1 whole

olive oil3 tbsp

chili powder1.5 tsp

cumin1 tsp

smoked paprika0.5 tsp

garlicminced3 cloves

lime1 whole

salt0.75 tsp

black pepper0.25 tsp

flour tortillaswarm before serving8 count

sour cream0.5 cups

fresh cilantrooptional0.25 cups

shredded cheeseoptional1 cup

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Preheat oven to 425°F.

2Toss chicken strips, peppers, and onions in a large bowl with olive oil, chili powder, cumin, paprika, garlic, salt, and pepper until everything is evenly coated.

3Spread mixture in a single layer on a sheet pan.

4Roast for 18–22 minutes, stirring once halfway through, until chicken is cooked through and peppers are tender with light char at the edges.

5Squeeze lime juice over the pan and toss to combine.

6Warm tortillas in a dry skillet or over a burner just before serving.

7Serve fajita filling with warm tortillas, sour cream, cilantro, and cheese on the side.