Zesty Sheet Pan Chicken Fajitas

• •1.5 lb boneless, skinless chicken breasts or thighs, sliced into 1/2-inch strips
• •3 large bell peppers (red, yellow, orange), seeded and sliced into 1/4-inch strips
• •1 medium red onion, thinly sliced
• •3 tablespoon olive oil
• •1 large lime, juiced and zested (plus wedges for serving)
• •1 tablespoon chili powder
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •0.5 teaspoon garlic powder
• •0.5 teaspoon onion powder
• •0.5 teaspoon dried oregano
• •0.8 teaspoon salt
• •0.3 teaspoon black pepper
• •0.3 teaspoon cayenne pepper (optional, for heat)
• •8 small flour or corn tortillas, warmed
• • for garnish fresh cilantro, chopped
• • for serving salsa, guacamole, or sour cream

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.

2. 2

   In a small bowl, combine the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using). This is your fajita seasoning blend.

3. 3

   In a large mixing bowl, combine the sliced chicken, bell peppers, and red onion. Drizzle with olive oil and the juice of the lime. Sprinkle the fajita seasoning blend over the chicken and vegetables.

4. 4

   Toss everything together until the chicken and vegetables are evenly coated with the oil, lime juice, and spices. Ensure all pieces are well-covered.

5. 5

   Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Do not overcrowd the pan; if necessary, use two baking sheets to ensure everything roasts evenly and gets a nice char.

6. 6

   Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender-crisp with slightly charred edges. For extra char, you can broil for the last 2-3 minutes, watching carefully to prevent burning.

7. 7

   Remove from the oven. If desired, sprinkle with the lime zest. Garnish with fresh chopped cilantro.

8. 8

   Serve immediately with warm flour or corn tortillas, lime wedges, and your favorite fajita toppings like salsa, guacamole, and sour cream.

Chef's Tips

• 💡Don't Overcrowd the Pan: For crispy, well-charred fajitas, it's crucial not to overcrowd the baking sheet. If your pan is too full, the ingredients will steam instead of roast. Use two pans if needed, spreading the mixture thinly.
• 💡High Heat for Char: Roasting at 400°F (200°C) ensures good caramelization on the vegetables and chicken. For an even deeper char, you can briefly broil the fajitas for the last 2-3 minutes, but keep a close eye on them to prevent burning.
• 💡Prep Ahead: You can slice the chicken and vegetables and mix them with the seasoning and oil up to 4 hours in advance. Store covered in the refrigerator, then spread on the sheet pan and bake when ready.
• 💡Serving Suggestions: Offer a variety of toppings like shredded lettuce, pico de gallo, shredded cheese, or pickled jalapeños to customize each fajita.