Chef notes

A sizzling platter of chicken fajitas is always a crowd-pleaser. There’s no need to wait for a weekend or special occasion to enjoy the Tex-Mex favorite, though. This easy sheet-pan version packs in lots of flavor in just a little time and is easy to pull together. To make it, roast seasoned pieces of chicken, sliced bell peppers and onions on a sheet pan, then serve the mixture with warmed tortillas and your favorite toppings such as salsa, sour cream and shredded cheese for a DIY dinner that is sure to be a hit.

What makes this recipe particularly special is its use of homemade fajita spice mix rather than a store-bought, pre-blended spice mix. Simply combine chili powder, ground cumin, smoked paprika, dried oregano, garlic powder, onion powder, cayenne powder and salt in a small bowl for a savory, smoky blend that will lend big flavor to your fajitas. Use less salt if you're watching your salt intake or cut the cayenne powder if you're serving eaters who prefer things to be more mild. The longer you let the spice mix sit on the meat, the more flavorful it will be.

It’s also well-worth making a double batch of the spice blend. Store it in an airtight container for a couple of months to use for future fajitas nights as well as for seasoning roasted vegetables, chili, shrimp and more.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.

Ingredients

2 pounds boneless, skinless chicken tenderloins, diced into 1½ pieces
1 large red bell pepper, sliced thinly (about ¼ inch thick)
1 small yellow onion, peeled and sliced thinly (about ¼ thick)p
4½ teaspoons ground chili powder
1½ teaspoons ground cumin
1½ teaspoons smoked paprika
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne powder

1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
3 tablespoons scallions, finely chopped
flour or corn tortillas, for serving
sour cream, for serving
guacamole, for serving
salsa, for serving
cilantro-lime rice, for serving

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Preparation

Preheat the oven to 375 F.

In a large bowl, add chicken, bell pepper and onion

In a small bowl, add all of the spices and salt and whisk to combine.

Pour olive oil and 4 tablespoons fajita mixture onto chicken and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.

Line a sheet pan with foil or parchment paper and spread chicken and vegetables into single layer. Bake until chicken is cooked through and juices run clear, 10 to 12 minutes, or until a thermometer inserted into the thickest part of the chicken registers 160 F. Stir once halfway through cooking.

Just before serving, toss chicken and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.