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Sizzling sheet pan garlic lime chicken fajitas with charred bell peppers and caramelized red onions

Sheet Pan Garlic Lime Chicken Fajitas

These sizzling sheet pan garlic lime chicken fajitas combine juicy, spice-rubbed chicken breast strips with caramelized sweet bell peppers and red onions, roasted at high heat until blistered and tender. Finished with freshly squeezed lime juice, warm tortillas, and cilantro lime crema for an effortless 30-minute weeknight dinner with virtually zero cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Easy Weeknight Dinners, Mexican-Inspired, Tex-Mex
Calories: 445
Ingredients Method Nutrition Notes

Ingredients
  

Garlic Lime Fajita Seasoning & Chicken
  • 1.5 lbs halal boneless skinless chicken breasts sliced into 1/2-inch strips
  • 3 tbsp extra virgin olive oil divided
  • 2 medium juicy limes juiced, about 3 tbsp, plus lime wedges for serving
  • 4 cloves fresh garlic finely minced
  • 1.5 tsp ground cumin
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp crushed red pepper flakes optional, for subtle warmth
Fajita Vegetables & Aromatics
  • 1 large red bell pepper cored and sliced into 1/3-inch strips
  • 1 large yellow or orange bell pepper cored and sliced into strips
  • 1 large green bell pepper cored and sliced into strips
  • 1 large red onion halved and cut into 1/3-inch wedges
Warm Tortillas & Fresh Table Garnishes
  • 8 to 10 small 6-inch flour or corn tortillas (warmed)
  • 1/3 cup fresh cilantro leaves roughly chopped
  • 1 ripe Haas avocado diced or sliced
  • 1/3 cup sour cream or Mexican crema or Greek yogurt
  • 1/2 cup fresh pico de gallo or chunky salsa
  • 1/3 cup crumbled cotija or queso fresco cheese optional

Method
 

Step-by-Step Cooking Method
  1. Preheat your oven to 425°F (220°C). Place an extra-large rimmed baking sheet in the oven while it preheats. Preheating the pan ensures the chicken and vegetables immediately sizzle on contact, giving you signature blistered edges without steaming.
  2. In a large mixing bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of fresh lime juice, minced garlic, ground cumin, chili powder, smoked paprika, Mexican oregano, sea salt, black pepper, and red pepper flakes.
  3. Add the sliced chicken breast strips to the marinade and toss until every piece is thoroughly coated. Let rest at room temperature for 10 minutes while prepping the vegetables.
  4. In a separate bowl, toss the sliced red, yellow, and green bell peppers and red onion wedges with the remaining 1 tablespoon of olive oil and a pinch of salt.
  5. Carefully remove the hot baking sheet from the oven using oven mitts. Spread the seasoned chicken, bell peppers, and onions in a single, even layer across the sheet. Avoid overlapping so the moisture evaporates quickly and veggies caramelize rather than boil.
  6. Roast at 425°F for 18 to 20 minutes, tossing once halfway through with metal tongs. If you desire deeper charred, blistered edges, switch the oven to HIGH BROIL for the final 2 to 3 minutes, watching closely to prevent burning.
  7. Remove the sheet pan from the oven. Immediately squeeze the remaining fresh lime juice over the sizzling chicken and peppers, and sprinkle with freshly chopped cilantro.
  8. Serve hot directly from the pan with warm charred tortillas, fresh avocado slices, cool crema, pico de gallo, and extra lime wedges.

Nutrition

Serving: 1gCalories: 445kcalCarbohydrates: 34gProtein: 38gFat: 17gSaturated Fat: 3.5gCholesterol: 95mgSodium: 620mgPotassium: 780mgFiber: 5gSugar: 4gVitamin A: 1850IUVitamin C: 110mgCalcium: 120mgIron: 3.2mg

Notes

For extra flavor, you can marinate the chicken in the spice and garlic-lime mixture up to 4 hours in advance in the refrigerator. Use an extra-large rimmed baking sheet (or two standard baking sheets) so the vegetables have plenty of breathing room to roast and develop charred flavor.

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