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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Servings 6


  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 pound red bell peppers stemmed, seeded, and sliced
  • 1 large red onion halved and sliced
  • 2 tablespoons olive oil divided
  • 1 1/2 pounds boneless, skinless chicken breasts
  • juice of 1 lime
  • tortillas
  • fixings: cheese, guacamole, sour cream, salsa, cilantro, etc.


  • Preheat broiler to high.
  • Combine chili powder, salt, and pepper in a small bowl. Put sliced peppers and onions on a foil-lined rimmed baking sheet. Drizzle veggies with 1 tablespoon of olive oil and season with half of the seasoning mixture.
  • Broil for 10 minutes on the top rack until softened and starting to char.
  • Meanwhile, slice chicken into 1/4-inch-thick strips. In a large bowl, toss chicken with remaining seasoning mixture and 1 tablespoon of olive oil.
  • When the veggies are ready, place chicken strips over veggies. Return the sheet to the top rack of the broiler and cook for another 5 minutes. Chicken should be cooked through and starting to brown. Do not overcook.
  • Squeeze a lime over the chicken. Serve with tortillas and favorite fixings.