Sheet Pan Chicken Fajitas


(Adapted from a recipe on


Serves 4

¼ cup oil

1 tablespoon chili powder

1½ teaspoons ground cumin

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon dried oregano

2 large garlic cloves, minced

1 large red bell pepper, cut vertically into ½-inch slices

1 large orange bell pepper, cut vertically into ½-inch slices

1 large yellow bell pepper, cut vertically into ½-inch slices

1 medium red onion, peeled and sliced vertically into ½-inch wedges

1 – 1.33  pounds boneless skinless chicken breasts (I used 1.33 lbs.), sliced across the breast in ½-inch slices

Lettuce for serving (optional)


1 package tortillas (optional)


Suggested toppings: avocado slices or guacamole, sour cream, shredded cheese, salsa, pico de gallo


1.   Whisk the oil, chili powder, cumin, salt, pepper, oregano, and garlic together in a large bowl.

2.   Put the peppers and onion in the marinade and stir well.

3.   Put chicken in the bowl and stir the chicken and vegetables together well so the marinade is evenly distributed. At this point you can cover the bowl and refrigerate it for up to 24 hours. It will be good, though, with just 20 minutes time while the oven is heating.

4.   Preheat the oven to 400°.

5.   Line a large baking sheet with aluminum foil.

6.   Spread the ingredients out on the baking sheet.  

7.   Roast for 10 minutes.

8.   Remove from the oven to stir.

9.   Put the sheet  pan back in the oven. (Also put foil wrapped tortillas in the oven, if you’re using them.) Roast for 10 more minutes.

10.                 Remove from the oven and serve over a bed of lettuce or with the tortillas. Top with your toppings of choice.