Sheet Pan Fajitas
Easy sheet pan fajitas with juicy chicken and caramelized peppers. Learn from real mistakes to get perfectly crispy results every time. Ready in 35 minutes with minimal cleanup.
Ingredients
Instructions
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet (at least 13×18 inches) with parchment paper or lightly oil it.
Cut chicken breasts into ½-inch thick strips against the grain. Slice peppers and onions into similar ½-inch strips for even cooking.
Place sliced chicken, peppers, and onions on the baking sheet. Drizzle with olive oil. Sprinkle all spices over ingredients and toss everything together directly on the pan until evenly coated.
Spread everything into a single layer with visible space between pieces. This prevents steaming and ensures proper browning. Use two pans if needed to avoid overcrowding.
Roast for 20-25 minutes, tossing everything halfway through at the 10-12 minute mark to ensure even cooking and browning.
Chicken should reach internal temperature of 165°F with golden-brown edges. Peppers should be tender with charred spots. Onions should be caramelized at edges.
Remove from oven and immediately drizzle with fresh lime juice. Toss to combine. Sprinkle with fresh cilantro if using. Serve with warm tortillas and desired toppings.
Nutrition
- Serving Size
- 1/4 recipe (2 fajitas)
- Calories
- 285 calories
- Carbohydrate Content
- 24g
- Protein Content
- 28g
- Fat Content
- 9g
- Saturated Fat Content
- 1.5g
- Cholesterol Content
- 73mg
- Sodium Content
- 420mg
- Fiber Content
- 4g
- Sugar Content
- 6g
