Sheet Pan Chicken Fajitas
Smoky, chili-rubbed chicken roasted with peppers and onions on one sheet pan, then charred under the broiler. Wrap and eat in 40 minutes.
38% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 530
- Protein
- 40 g
- Per serving
- $3.19
Why this recipe works
Fajitas usually mean a smoking skillet and three batches. This version moves the whole thing to the oven, which frees you to warm tortillas and slice an avocado while it cooks.
- A very hot oven and a quick broil at the end give the peppers charred edges without a grill.
- Slicing the chicken before roasting means it cooks as fast as the vegetables, so nothing overcooks.
- Spreading everything in a single layer lets it roast instead of steam.
Ingredients
To serve
You will need
- Large rimmed sheet pan (18 x 13 inches)
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 425°F (220°C) with a rack in the upper third.
Season everything
On the sheet pan, toss the chicken, peppers and onion with the oil, chili powder, cumin, paprika, garlic powder and salt until evenly coated. Spread into a single layer with a little space between pieces.
Roast
Roast until the chicken is cooked through (165°F / 74°C) and the vegetables are tender, stirring once halfway.
Char under the broiler
Switch the oven to broil and broil until the peppers have dark spots at the edges. Watch closely; broilers vary.
Finish and serve
Squeeze the lime juice over the pan and toss. Pile into warm tortillas with sour cream, avocado, cilantro and lime wedges.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- Crowding is the enemy. If your pan is smaller than 18 x 13 inches, use two pans on separate racks and swap them halfway.
- Warm tortillas wrapped in foil on the lower rack for the last 5 minutes.
- Thighs stay juicier than breasts if the pan sits a few extra minutes.
Nutrition per serving
530 calories
$3.19 estimated cost per serving
Where the calories come from
| Protein | 30% of calories | 40 g |
|---|---|---|
| Carbs | 31% of calories | 41 g |
| Fat | 39% of calories | 23 g |
| Fiber | 5 g | |
| Sodium | 930 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make this with steak?
Yes. Use 1½ pounds of flank or skirt steak sliced thinly against the grain and roast for about 12 minutes before broiling, so it stays pink in the middle.
Can I prep it ahead?
Slice the vegetables and chicken and mix the spice blend up to a day ahead. Store them separately in the fridge and toss together right before roasting.
Is this gluten-free?
The filling is. Serve it in corn tortillas or over rice to keep the whole meal gluten-free.
