Easy Sheet-Pan Chicken Fajitas with Bell Peppers

Ingredients (US Customary)

• 1.5 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips
• 3 bell peppers (red, yellow, green), seeded and sliced into thin strips
• 1 large red onion, sliced into strips
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 lime, juiced, plus wedges for serving

Step-by-Step Instructions

• 1
  Preheat Oven & Prep

  Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil or parchment paper and mist lightly with cooking spray.

• 2
  Season the Mix

  Place sliced chicken, bell peppers, and red onion directly on the baking sheet. Drizzle with olive oil. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt. Sprinkle spice mix over the sheet and toss everything with tongs until thoroughly coated. Spread into an even, single layer.

• 3
  Roast to Charred Perfection

  Roast for 18 to 22 minutes, tossing once halfway through, until the chicken reaches 165°F and the peppers are tender with blistered edges.

• 4
  Finish & Serve

  Remove from oven and immediately squeeze fresh lime juice over the hot sheet pan. Serve with warm flour tortillas, guacamole, salsa, and sour cream.