Easy Sheet Pan Fajitas Recipe

Ingredients

Main Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, cut into thin strips
• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 medium red onion, thinly sliced

Marinade & Sauce

• 3 Tbsp olive oil
• 2 Tbsp fresh lime juice (about 1 lime)
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp onion powder

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• ¼ cup chopped fresh cilantro
• Optional: ½ avocado, sliced for serving
• Optional: ¼ cup crumbled queso fresco or shredded cheddar

Instructions

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.