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–+ servings
Declan Voss

Easy Sheet Pan Chicken Fajitas with Lime Crema

4.90 from 48 votes
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts sliced into even 1/2-inch strips
  • 3 large rainbow bell peppers (red, yellow, green) stemmed, seeded, and sliced into 1/3-inch strips
  • 1 large red onion halved and cut into 1/3-inch wedges
  • 3 tbsp extra virgin olive oil divided
  • 1 tbsp chili powder mild Mexican or ancho chili
  • 1.5 tsp ground cumin for warm earthy aroma
  • 1 tsp garlic powder granulated
  • 1 tsp smoked paprika for subtle woodsmoke note
  • 1 tsp fine sea salt plus more to taste
  • 1/2 tsp freshly cracked black pepper coarse ground
  • 1/2 tsp dried Mexican oregano crushed between fingers
  • 1/2 cup sour cream or thick Greek yogurt for the silky lime crema
  • 1 whole lime fresh lime juice and zest zested then juiced
  • 3 tbsp fresh cilantro finely chopped, divided
  • 8 small warm corn or flour tortillas charred lightly before serving

Method
 

  1. Prep Oven & Sheet Pan: Preheat your oven to 425°F (220°C). Position an oven rack in the center. Line a large rimmed 18x13-inch half-sheet baking pan with parchment paper or heavy-duty foil for effortless cleanup.
  2. Slice Chicken & Vegetables: Slice chicken breasts across the grain into uniform 1/2-inch strips. Slice bell peppers and red onion into matching 1/3-inch wide strips so they cook evenly together.
  3. Whisk Fajita Spice Blend: In a small bowl, combine chili powder, ground cumin, garlic powder, smoked paprika, fine sea salt, black pepper, and Mexican oregano.
  4. Season & Toss on Sheet Pan: Place the sliced chicken, peppers, and onions directly onto the prepared sheet pan. Drizzle with 3 tablespoons of olive oil and sprinkle the spice blend evenly across everything. Use tongs or your hands to toss thoroughly until every strip is glossy and well coated.
  5. Spread in Single Layer: Spread the ingredients out into an even, single layer across the pan. Avoid overlapping piles so the veggies roast with blistered charred edges instead of steaming.
  6. Roast to Sizzling: Bake at 425°F for 20 to 22 minutes, flipping once halfway through with a spatula, until the chicken reaches 165°F (74°C) internally and the pepper edges are gorgeously blistered.
  7. Whisk Lime Crema: While the sheet pan roasts, whisk sour cream (or Greek yogurt), 1 tablespoon fresh lime juice, lime zest, 1 tablespoon minced cilantro, and a tiny pinch of salt in a small bowl until smooth and silky.
  8. Warm Tortillas & Serve: Warm tortillas in a dry skillet for 30 seconds per side. Pile sizzling chicken fajitas onto warm tortillas, drizzle generously with lime crema, and garnish with remaining fresh cilantro and lime wedges.

Nutrition

Serving: 2gCalories: 385kcalCarbohydrates: 18gProtein: 39gFat: 17gSaturated Fat: 4gCholesterol: 105mgSodium: 680mgPotassium: 840mgFiber: 4gSugar: 6gVitamin A: 2450IUVitamin C: 125mgCalcium: 65mgIron: 2.2mg

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