About this recipe

Sizzling sheet pan fajitas loaded with juicy seasoned chicken, colorful bell peppers, and sweet onions — all roasted together on one pan for maximum caramelization and minimal cleanup. Serve straight from the pan with warm tortillas and your favorite toppings for a crowd-pleasing weeknight dinner.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a large rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. In a small mixing bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), fine sea salt, and black pepper. Stir to mix the seasoning blend.

2. 2

   In a large mixing bowl, combine the sliced chicken breasts, bell peppers, and large yellow onion. Drizzle with extra-virgin olive oil and lime juice, then sprinkle the seasoning blend over everything. Toss well until the chicken breasts and vegetables are evenly coated.

3. 3

   Spread the chicken breasts and vegetable mixture in a single, even layer on the prepared baking sheet — avoid overcrowding so everything roasts rather than steams. Roast in the preheated oven for 20–25 minutes, until the chicken breasts is cooked through (%[internal temp 165°F]) and the bell peppers and large yellow onion are tender with lightly charred edges.

4. 4

   For extra char, switch the oven to ^[broil] for the last 2–3 minutes, watching closely. Remove the baking sheet from the oven and let rest for 2 minutes. Serve immediately straight from the baking sheet with warm flour tortillas and your choice of toppings — sour cream, guacamole, salsa, and shredded cheddar cheese.