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Freshly baked oven chicken fajita recipe on a large metal sheet pan with colorful bell peppers

Oven Chicken Fajita Recipe: Easy 30-Minute Dinner

A fast, vibrant, and incredibly flavorful sheet pan dinner. Tender seasoned chicken, sweet bell peppers, and onions roasted perfectly in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 285
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts sliced into 1/2-inch strips
  • 3 whole bell peppers mixed colors, sliced into strips
  • 1 large yellow onion sliced
  • 2 tablespoons olive oil extra virgin
  • 1 half fresh lime juiced
  • 1 handful fresh cilantro chopped for garnish
Homemade Fajita Seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dried oregano

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large, heavy-duty rimmed baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, whisk together the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and dried oregano to create the homemade seasoning.
  3. Place the sliced chicken breasts, bell peppers, and onions into a large mixing bowl. Drizzle evenly with the olive oil.
  4. Sprinkle the spice blend over the chicken and vegetables. Toss well with your hands or tongs until every piece is completely coated in the seasoning.
  5. Spread the mixture onto the prepared baking sheet in a single, even layer. Do not overcrowd the pan; use two pans if necessary.
  6. Bake for 20 to 25 minutes, removing the pan halfway through to toss the ingredients for even roasting. The chicken is done when it reaches an internal temperature of 165°F (74°C) and vegetables are tender.
  7. Remove from the oven. Immediately squeeze the juice of half a fresh lime over the pan and garnish with chopped fresh cilantro. Serve immediately with warm tortillas and your favorite toppings.

Notes

Expert Tip: To prevent soggy vegetables and rubbery chicken, do not overcrowd your baking sheet. The ingredients need space for the hot air to circulate so they roast rather than steam. If you double the recipe, you must use two separate sheet pans.