Name: Sheet Pan Chicken Fajitas with Smoky Roasted Peppers & Fresh Pico de Gallo
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken breasts, cut into 1/2-inch strips; 3 bell peppers (mix of red, yellow, and orange), sliced; 1 large red onion, sliced; 2 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1 tsp kosher salt; 1/2 tsp black pepper; 8 small corn tortillas, warmed; 2 limes, cut into wedges; Fresh cilantro leaves, for garnish; 2 medium tomatoes, diced; 1/4 cup white onion, finely chopped; 1 jalapeño, seeded and minced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1/4 tsp salt

Sheet Pan Chicken Fajitas with Smoky Roasted Peppers & Fresh Pico de Gallo

miradu

This Mexican-inspired sheet pan chicken fajita recipe bursts with smoky chili, sweet peppers, and tangy lime. Everything roasts together—chicken, peppers, and onions—coated in a bold spice blend, caramelizing beautifully in the oven for irresistible flavor with minimal effort. Paired with a fresh, zesty pico de gallo and warm corn tortillas, it’s a colorful, high-protein dinner that brings the fiesta to your table in just 35 minutes. It’s simple enough for beginners and delivers big, satisfying flavors that will win over any crowd. Perfect for a weeknight when you want maximum flavor with minimal fuss!

Ingredients

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss chicken strips, bell peppers, and red onion with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Spread the mixture in a single layer on a large sheet pan.
Roast for 20-23 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are caramelized.
While the chicken roasts, make the pico de gallo: In a bowl, combine diced tomatoes, white onion, jalapeño, chopped cilantro, lime juice, and salt. Mix well and set aside.
Warm corn tortillas in a dry skillet or microwave until pliable.
Serve the roasted chicken and vegetables in tortillas, topped with fresh cilantro and a squeeze of lime. Spoon pico de gallo on the side or over the top. Enjoy immediately!