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30-Minute Sheet Pan Chicken Fajitas

Zero-fuss fajitas: seasoned chicken strips, charred bell peppers, and sweet red onion roast together on one sheet pan at 425°F — 30 minutes, about 33g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless, skinless chicken breasts cut into 1/2-inch strips
  • 3 bell peppers red, yellow, and green; stemmed, seeded, and sliced into 1/2-inch strips
  • 1 large red onion halved and sliced into 1/2-inch wedges
  • 3 tbsp olive oil
  • 2 tbsp fresh lime juice plus wedges for serving
  • 2 tbsp homemade fajita seasoning see note below
  • 1 tsp kosher salt
  • 8 small flour tortillas warmed
  • sour cream or Greek yogurt, guacamole or diced avocado, shredded cheese, chopped cilantro, pico de gallo for serving

Equipment

  • Large rimmed sheet pan (18x13-inch half sheet)
  • Parchment paper (optional, for easier cleanup)
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Position a rack in the upper third of the oven and heat to 425°F. Line a large rimmed sheet pan with parchment if using.
  2. In a large bowl, toss the chicken strips, bell peppers, and red onion with the olive oil, lime juice, fajita seasoning, and salt until every piece is evenly coated.
  3. Spread the mixture in a single layer on the prepared pan — give it room; crowding steams instead of chars. If it doesn't fit comfortably, split across two pans.
  4. Roast for 10 minutes, until the vegetables are starting to soften and the chicken is mostly opaque.
  5. Flip the chicken strips and stir the vegetables, then roast 8–10 minutes more, until the chicken reads 165°F on an instant-read thermometer and the peppers have charred edges.
  6. Squeeze fresh lime over the pan and serve straight from it with warm tortillas and all the toppings.

Notes

Food safety: chicken strips must reach 165°F internal — verify with an instant-read thermometer. Don't crowd the pan — split across two if needed. Leftovers 4 days refrigerated / 3 months frozen; store tortillas separately. Protein ~33g/serving estimated from USDA FoodData Central; not lab-tested.