Sheet Pan Chicken Fajitas


  • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons divided southwest seasoning mix (see below)
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 1 teaspoon garlic, minced
  • 2 tablespoons olive oil
  • 2 poblano peppers, cut into strips
  • 1 onion, sliced
  • Fresh cilantro

Southwest Seasoning Mix

  • 1 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt


  1. Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
  2. Make southwest seasoning mix.
  3. Cut chicken into strips against the grain.
  4. Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
  5. Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
  6. Spread veggies evenly on the baking sheet. Bake for 10 minutes.
  7. Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
  8. Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
  9. Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.

Adapted from Baking with Josh and Ange.

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