Sheet Pan Chicken Fajitas

Preheat the oven to 425°F and line a baking sheet with aluminum foil for easy cleanup. In a small bowl, mix 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of oregano or Mexican oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then stir.

Stem and seed the bell peppers, then remove the inner membranes so the peppers are clean and ready to slice.

Slice the cleaned bell peppers into thin strips and slice the onion the same way.

Drizzle the sliced onions and peppers with about 1½ tablespoons of olive oil, then season with half of the fajita seasoning.

Pat the chicken breasts dry with paper towels. Cut the chicken into thin strips by slicing short ways across the breast, not from end to end. Cutting this way will make the chicken more tender.

Add the chicken to the bowl of vegetables and drizzle with remaining olive oil and sprinkle with the remaining seasoning.

Toss everything together until well coated, then spread it in a single, even layer on the prepared sheet pan so it roasts rather than steams. Bake for 18–22 minutes, turning once halfway through, until the chicken is fully cooked and the vegetables are softened but still tender‑crisp.

Serve with a squeeze of lime juice, plus more lime wedges, shredded cheddar cheese, Salsa, Pico de Gallo, chopped cilantro, diced jalapeño peppers, and your favorite hot sauce.

Enjoy!