Sheet Pan Chicken Fajitas

Author

Raddish Supper Club
September 15, 2024

The humble sheet pan is our supper BFF — this week it prepares everything you need for perfectly cooked fajitas. It’s a recipe we’ve been making for years that we just know you’re going to love.

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Shopping List

Serves: 4-6
Active Kitchen Time: 15-20 minutes

Fresh:

  • 1 red bell pepper

  • 1 orange bell pepper

  • 1 yellow bell pepper

  • 1 ¼ lbs boneless chicken breasts

  • 1 lime

  • 1 bunch cilantro

  • 6 8-inch flour tortillas

  • sour cream

  • shredded Mexican blend cheese or cotija

Pantry:

  • 2 tsp chili powder

  • 2 tsp cumin

  • 1 ½ tsp paprika

  • 1 tsp dried oregano

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 3 Tbsp vegetable oil

Suggested Side:

  • guacamole

Recipe Steps

Preheat oven to 425°F. Line baking sheet with foil. 

Cut sides away from 3 bell peppers. Slice into ½-inch strips. Add to large plastic bag. 

Cut 1 red onion in half, trim away ends, and peel. Slice into ¼-inch strips. Add to bag with peppers. 

Cut 1 ¼ lbs boneless chicken breasts into ½-inch strips. Add to bag with vegetables. 

Add 3 Tbsp oil, 2 tsp chili powder, 2 tsp cumin, 1 ½ tsp paprika, 1 tsp dried oregano, ½ tsp garlic powder, ½ tsp onion powder, and 1 ¼ tsp salt to bag. 

Seal bag and shake until evenly coated.

Spread mixture on baking sheet in an even layer. 

Bake 15-20 minutes, until peppers are tender.

During last 5 minutes of cooking, wrap 6 8-inch flour tortillas in foil and add to the oven to warm. 

Squeeze 1 lime over fajitas. Mince 2 Tbsp cilantro; sprinkle on top.

Serve with tortillas, sour cream, and cheese.

Print This Recipe2.44 MB • PDF File

Recipe Notes

  • If you want to prep this in the morning to have it ready to cook for dinner, just do everything through Step 8. The fajita mixture can marinate in the bag for the day and cook in the evening. 

  • While the fajitas cook, we love this simple recipe for the perfect margarita: 2 parts tequila (we love mezcal for the smoky flavor), 1 part orange liqueur (triple sec, Cointreau), 1 part lime juice, and a quick squeeze of agave syrup. Shake all up with ice, and pour into a salted glass. (And for the easiest margaritas, Fever Tree and Tres Agaves both make great margarita mixes.)

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