Sheet Pan Chicken Fajitas

Make Sheet Pan Chicken Fajitas in one pan for a smoky, citrusy weeknight dinner ready in about 55 minutes.

Ingredients

• 1 Tbsp chili powder ($0.30)
• 1/2 Tbsp paprika ($0.15)
• 1/2 tsp onion powder ($0.05)
• 1/4 tsp garlic powder ($0.05)
• 1/4 tsp cumin ($0.03)
• 1/8 tsp cayenne pepper ($0.02)
• 1 tsp sugar ($0.02)
• 1/2 tsp salt ($0.02)
• 2 small yellow onions (or one large, $1.40)
• 3 bell peppers, any color ($2.58)
• 1 lb. chicken breast ($2.67)
• 2 Tbsp cooking oil ($0.08)
• 1 lime ($0.25)
• 8 6-inch tortillas ($1.58)
• 1/2 cup sour cream ( optional, $0.49)
• 1/4 bunch cilantro ( optional, $0.50)

Instructions

Step 1: Make the fajita seasoning

In a small bowl combine chili powder, paprika, onion powder, garlic powder, cumin, cayenne, sugar, and salt. Whisk the dry spices together until evenly blended and the mix smells warm and slightly sweet; set the ramekin of seasoning to the side so it's ready when you assemble the sheet pan.

Step 2: Slice the produce and toss everything on the pan

Cut the yellow onion and bell peppers into 1/4‑inch wide strips and slice the chicken breast into thin, even strips. Arrange the raw chicken strips, pepper piles, and onion slivers on a large rectangular rimmed baking sheet or shallow casserole dish. Drizzle the cooking oil from a small glass jar over the chicken and vegetables, then sprinkle the prepared fajita seasoning evenly. Use your hands or tongs to toss everything until every piece is glossy with oil and dusted with the spice mix, then spread into a single even layer for roasting.

Step 3: Roast and finish with lime

Slide the seasoned sheet pan into a preheated 400°F oven (the image will show the result, never the oven). Roast for about 35–40 minutes, stirring once halfway through so the edges caramelize and a little char develops. When the vegetables are tender and the chicken is cooked through, remove the pan, let it rest a few minutes, and squeeze the juice from half a lime over the hot meat and peppers to brighten the flavors.

Step 4: Assemble and serve in warm tortillas

Scoop a portion of the juicy, slightly charred chicken and blistered peppers into each 6‑inch flour tortilla. Offer a small ramekin of sour cream, a bunch of cilantro sprigs, extra lime wedges, and stacked tortillas to the side so everyone can finish their own. Arrange on the painted white surface for a clean, rustic presentation and enjoy the warm, smoky, citrusy fajitas.

Notes

• Slice chicken and vegetables uniformly for even cooking.
• Use a rimmed baking sheet to allow caramelization.
• Squeeze fresh lime over the pan right before serving for brightness.
• Store tortillas separately from filling to avoid sogginess.
• Freeze cooked fajita mix in portions for quick future meals.