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Roasted chicken fajita strips with bell peppers, red onion, and tortillas
CookingPassion

Sheet Pan Chicken Fajitas with Peppers and Onions

Make sheet pan chicken fajitas with seasoned chicken strips, peppers, and onions. Includes pan spacing, safe doneness checks, and tortilla serving ideas.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb (680 g) boneless, skinless chicken breasts, cut into ½-inch-wide strips
  • 3 bell peppers, assorted colors, sliced into ½-inch strips
  • 1 medium red onion, sliced into ½-inch wedges
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper, optional
  • 1 tablespoon lime juice
  • 8 small flour or corn tortillas, warmed separately
  • 2 tablespoons chopped cilantro, optional

Equipment

  • Large rimmed half-sheet pan; a second tray if needed
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Prepare the oven and tray. Heat the oven to 425°F (220°C), conventional heat. Lightly oil the rimmed tray or use parchment rated for that temperature. Arrange a rack near the center; use upper and lower thirds if cooking on two trays.
  2. Mix the seasoning. Combine the oil, cumin, paprika, garlic powder, oregano, salt, pepper, and optional cayenne in a large bowl. Add the chicken strips, peppers, and onion. Toss thoroughly so the spice mixture is distributed rather than concentrated on a few pieces.
  3. Spread in one layer. Tip the mixture onto the tray and spread it out. Separate folded chicken strips and pull apart thick onion wedges. Divide between two trays if the ingredients cannot lie mostly in one layer; clean surfaces that touched the raw chicken.
  4. Roast and turn. Roast for about 18–22 minutes, turning the mixture after 10 minutes. If using two trays, swap their positions at the same time. Begin checking smaller chicken strips before the end of the estimated cooking window.
  5. Check the chicken. Use a thermometer in the thickest chicken strips and cook them to 165°F (74°C). Peppers and onions should be softened with some browned edges. Transfer safely cooked chicken to a clean plate if the vegetables need a few more minutes.
  6. Finish and assemble. Toss the hot filling with lime juice and optional cilantro. Warm the tortillas separately according to their package, then divide the filling among eight small tortillas, about two per serving. Add cool toppings only after filling the tortillas.

Notes

Use one roomy tray or divide between two. Chicken strips must reach 165°F (74°C). The four servings include eight small tortillas; toppings are optional additions.
Refrigerate the filling promptly in shallow containers and use within 3–4 days. Keep tortillas and fresh toppings separate so their texture is easier to preserve.
Freeze the cooked filling for up to 2 months for best quality. Peppers will soften after thawing, but the mixture still works well in rice bowls. Thaw in the refrigerator.