Sheet Pan Chili Lime Chicken Fajitas

Easy Sheet Pan Chili Lime Chicken Fajitas with juicy chicken, peppers, and zesty seasoning, ready in 30 minutes for a quick, one-pan dinner.

Course Main Course, Poultry

Cuisine American, Mexican Inspired, Southern

Keyword chili-lime-chicken-fajitas, sheet-pan-chicken-fajitas

Prep Time 15

Cook Time 30

Marinate time 1

Total Time 1 45

Servings servings

Calories 305kcal

Author Melissa Sperka

2 lb boneless skinless chicken breasts
1/4 cup olive oil
2 Tbsp fresh lime juice
4 tsp ground cumin
1 Tbsp dark chili powder
1 tsp ancho chili powder
1 tsp garlic salt
1 tsp onion powder
1 tsp lemon pepper
1 large red bell pepper m 1/4-inch slices
1 large poblano pepper 1/4-inch slices
1 medium red onion 1/4 inch slices
8 8-inch flour tortillas, warmed
Assorted toppings: Sour cream, queso fresco, guacamole, pico de gallo. shredded lettuce or any of your favorite toppings

Slice the chicken breasts into thin slices about 1/3-inch thick. Add to a large zip top storage bag.
To the bag add the oil, lime juice, cumin, dark chili powder, ancho chili powder, garlic salt, onion powder and lemon pepper. Close the bag and mix until the chicken is completely coated. Store chilled for at least 1 hour or overnight.
Prepare: Preheat the oven to 400°F. Liberally spray an extra large rimmed baking sheet with cooking spray. (Use 2 baking sheets, if needed)
Arrange the seasoned chicken, sliced peppers and onion in a single layer on the sheet.
Drizzle the vegetables lightly with olive oil and season with garlic salt and black pepper. (Eyeball the amounts to your taste.)
Bake for 25-30 minutes total or until the chicken is cooked through.
Increase the oven temperature to broil to char during the last 5 minutes.
Serve immediately in warm tortillas with your favorite toppings.

Chicken - You can use boneless chicken thighs for these fajitas. Dark meat will take slightly longer to cook so check with an instant read thermometer looking for an internal temperature of 165°F.
Peppers - You can use yellow bell peppers, orange bell peppers, poblano peppers, red peppers or any color bell pepper you enjoy.
Onion - You can use white onion, Vidalia onion or yellow onion.
Serving Options and Toppings - Warm tortillas are in order here to wrap all of the ingredients. You can top fajitas with your favorite toppings. Hot favorites here are pico de gallo, shredded lettuce, salsa verde, sour cream, guacamole, fresh cilantro and queso fresco. You could also serve over rice.
Char for Added Flavor - To assist in browning the vegetables, stir halfway through roasting and drain any excess liquid from the pan to prevent the chicken and veggies from steaming instead of roasting, then broil.