Sheet Pan Chicken Fajitas

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Quick recipe and easy cleanup. Make sure you use foil to reduce cleanup. We have some variation of this at least once a week and cleanup is a breeze.

Makes about 6-8 small fajitas. Adjust accordingly.



  • 1 tsp chili powder
  • 1 tsp of ancho (optional but adds heat)
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp smoked paprika
  • Salt and pepper as you will
  • 3 cloves garlic, minced (or equivalent powder or jarred)
  • 3 tablespoons olive oil
  • 1-2 tbs of lime juice

Meats and Veg

  • 1 to 1 1/2lbs chicken breasts in ¼ inch strips
  • 2-3 bell peppers (green and red work best) in long slivers
  • 1 yellow onion cut in long slivers


Method 1

  1. Preheat oven to 425ºF.
  2. Cut the chicken into ¼ inch strips.
  3. Mix the “marinade” and let chicken  marinate in fridge for at least an hour.
  4. Cut onions and bell peppers to desired size (long and thin works best). You can also add the peppers and onions to the chicken marinade, but I usually skip this.
  5. Mix chicken, peppers, and onions on well-oiled sheet pan.
  6. Bake for 25mns. Toss about halfway for even cooking and browning.
  7. Serve with warmed flour tortillas.

Method 2

  1. Cut the chicken into ¼ inch strips.
  2. Mix the “marinade” and let chicken  marinate in fridge for at least an hour.
  3. Broil onions and peppers on well-oiled sheet pan until softened and starting to char, about 10 minutes.
  4. Remove sheet pan and scatter the chicken on top of the peppers and onions.
  5. Return the sheet pan to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.
  6. Serve with warmed flour tortillas.

If you want to add a little more heat, add some diced jalapeños to the marinade or toss into chicken and

Serve with shredded cheddar, Monterey jack, sour cream, pico, avocado, guacamole, hot sauce, salsa, or whatever you might want with your fajitas. I personally like to blend fresh poblano chiles with sour cream (or greek yogurt) to top my fajitas (with cheese of course).