If you need a quick, easy, and tasty meal that can serve a crowd of hungry mouths, then this chicken fajita sheet pan recipe is what you're looking for. In minutes you'll have tender, juicy strips of seasoned chicken with roasted sweet bell peppers, and onions. Grab a warm tortilla and load it up!
Combine the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, dried oregano, and cayenne pepper in a small bowl. Alternatively, you can use 3 tablespoons of my Homemade Taco Seasoning.
prepare the Sheet Pan
Lightly spray a rimmed baking sheet with non-stick cooking spray.
prepare the Vegetables
Slice the bell peppers and onions. Spread the sliced bell peppers and onions evenly across the baking sheet and drizzle with 1 tablespoon of the oil and season with 1 tablespoon of the seasoning. Toss the peppers and onions until evenly coated in the oil and seasoning and then spread out into an even layer.
prepare the Chicken
Slice the chicken into 1/2-inch thick strips and place in a small bowl with the remaining seasoning, lime juice, and 1 tablespoon of olive oil. Toss until the chicken is fully and evenly coated. While optional, if time permits, it's best to allow the chicken to marinate for 20 to 30 minutes.
Place the chicken strips over the bed of peppers and onions.
Place the baking sheet on the middle rack of the oven and roast. Toss the chicken and veggies after 10 minutes of cooking and return to the oven for another 5 to 10 minutes until the vegetables are tender and the chicken is cooked through. Use a kitchen thermometer to make sure the chicken has reached an internal temperature of 165°.