Chicken
Sheet Pan Chicken Fajitas
Seasoned chicken strips and sweet peppers roast together for a colorful, low-fuss tortilla filling.
Prep15 min
Cook25 min
Rest / chill0 min
Total40 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Heat oven to 425°F. Set out a large rimmed sheet pan; use two pans if the mixture would be crowded.
- Toss chicken, peppers, and onion with oil, chili powder, cumin, garlic powder, and salt.
- Spread in a single layer. Roast 20–25 minutes, turning halfway, until vegetables soften and chicken reaches 165°F.
- Warm tortillas according to package directions. Serve filled with chicken and vegetables, with lime wedges to squeeze over.
A little kitchen know-how
Keep the chicken strips a similar thickness so thinner pieces do not dry out early.
Storage & leftovers
Refrigerate the filling within 2 hours for up to 3 days; store tortillas separately. Reheat filling to 165°F.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.