Easy Sheet Pan Fajitas Recipe

Assembling the Fajitas

In a large bowl, whisk together the olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken strips, sliced peppers, and onion, then toss until every piece is evenly coated. The acid in the lime begins to tenderize the chicken while the oil ensures even roasting.

Baking & Finishing

1. Spread evenly. Arrange the coated chicken and vegetables in a single layer on the prepared sheet pan. Overcrowding creates steam, which prevents the desired caramelization. A single, even layer ensures each piece gets direct heat.
2. Roast. Place the pan in the preheated oven and roast for 12‑15 minutes. Halfway through, use a spatula to flip the chicken and give the veggies a quick stir. This promotes even browning on all sides.
3. Check doneness. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and the edges of the peppers are lightly charred. If needed, add an extra 2‑3 minutes for extra crispness.
4. Rest & garnish. Remove the pan from the oven and let the mixture rest for 3 minutes. Sprinkle chopped cilantro over the top and, if desired, add avocado slices and crumbled cheese. The brief rest allows juices to redistribute, keeping the chicken moist.

Serving

Warm flour or corn tortillas on a skillet for 30 seconds per side, then fill each with a generous scoop of the fajita mixture. Finish with a squeeze of fresh lime, a drizzle of sour cream, or your favorite salsa. Serve immediately while the edges are still slightly crisp for the best texture.