High Protein Sheet Pan Chicken Fajitas

These high protein sheet pan chicken fajitas are one of my favorite easy dinners. Everything cooks on one pan, cleanup is minimal, and they taste incredible.

The chicken comes out juicy and flavorful, and the peppers get those nice charred edges that make fajitas so good.

If you’re looking for a high protein meal that doesn’t require a lot of effort, this is it. You’re looking at about 20 minutes of hands-off oven time.

The seasoning mix is simple but hits all the right notes. A little smoky, a little spicy, with fresh lime juice to bring it all together.

Serve everything in warm tortillas with sour cream and cilantro, and you’ve got a dinner the whole family will enjoy.

What Makes This Recipe So Good

Packed With Protein – Two pounds of chicken breast means each serving delivers serious protein to keep you full for hours.

One Pan Cleanup – Everything roasts together on a single sheet pan so you only have one thing to wash after dinner.

Perfectly Charred Peppers – The 425 degree oven gives the bell peppers those smoky charred edges you normally only get at a restaurant.

Bold Spice Blend – The combo of smoked paprika and cumin with fresh lime juice creates a flavor that beats any store-bought seasoning packet.

Ingredients

• 2 lb Boneless Skinless Chicken Breast, sliced into strips
• 3 Bell Peppers (mixed colors), sliced
• 1 large Red Onion, sliced
• 2 tbsp Olive Oil
• 2 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Juice of 2 Limes
• 8 Small Flour Tortillas
• Sour Cream for serving
• Fresh Cilantro for garnish

Directions

Step 1

Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Step 2

In a large bowl, combine the chicken strips, sliced bell peppers, and sliced red onion. Drizzle with olive oil and the juice of one lime.

Step 3

Add the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Toss everything together until the chicken and vegetables are evenly coated with the spices.

Step 4

Spread the chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding so everything gets nicely roasted rather than steamed.

Step 5

Bake for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the peppers have some charred edges.

Step 6

Squeeze the remaining lime juice over the sheet pan. Serve the fajita mixture in warm flour tortillas topped with sour cream and fresh cilantro.

Pro Tips

Use Two Sheet Pans if Needed

2 pounds of chicken plus three bell peppers and an onion is a lot of food. If your sheet pan isn’t big enough to hold everything in a single layer with some space between the pieces, split it across two pans.

When things are piled on top of each other, the steam gets trapped and everything just gets soggy instead of roasted. You want each piece of chicken and each strip of pepper touching the pan surface so they can actually brown and get those charred edges.

If you do use two pans, swap their positions in the oven halfway through cooking so both pans get equal heat.

Slice Your Chicken Evenly

Try to cut all your chicken strips to roughly the same thickness – about half an inch. If some strips are thin and others are thick, the thin ones will dry out by the time the thick ones are cooked through.

Chicken breast is easier to slice evenly if it’s partially frozen. Pop it in the freezer for about 20 minutes before slicing and it firms up just enough to give you clean, even cuts.

Pat the Chicken Dry Before Seasoning

Before you toss the chicken strips with the oil and spices, pat them dry with paper towels. Chicken breast releases a lot of moisture, and if it’s wet when it goes on the pan, it’s going to steam instead of roast.

Dry chicken means better browning and better texture. The spices will also stick to the surface much better when there’s no extra moisture in the way.

Related Recipes

• Slow Cooker Chicken Fajitas
• Instant Pot Birria Tacos
• Instant Pot Chicken Tortilla Soup
• Instant Pot Salsa Chicken

Frequently Asked Questions

Can I make this in the air fryer instead of the oven?

You can, but you’ll need to work in batches since the air fryer basket is much smaller than a sheet pan. Cook the chicken strips at 400 degrees F for about 10-12 minutes, shaking the basket halfway through, then do the peppers and onions separately for about 8 minutes.

The air fryer actually gives you even better charring on the veggies, so it’s a solid option if you don’t mind the extra batch. Just toss everything together at the end with the lime juice and you’re good to go.