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One-Sheet Chicken Fajitas | No Thanks to Cake

Servings 4


  • 1 ½ lbs. boneless chicken breasts, cut into strips
  • 1 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • tsp. kosher salt
  • tsp. black pepper
  • 1 orange bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 poblano peppers, sliced
  • 1 red onion, thinly sliced
  • juice of 1 lime, plus more for serving
  • ¼ cup fresh cilantro, chopped, plus more for serving
  • cooking spray


  • Preheat the oven to 425 degrees.
  • In a medium bowl, toss together the chicken, chili powder, cumin, paprika, garlic, powder, kosher salt and pepper.
  • Prepare a large cooking sheet with cooking spray, and add the chicken to one side of the pan, arranging it in an even layer. To the opposite side of the pan, add the pepper, onions and remaining 1 tablespoon olive oil. Season with salt and pepper and toss to combine. Transfer to the oven and bake for 20-35 minutes or until the chicken is cooked through and the peppers are beginning to char.
  • Remove from the the oven and toss everything together with the lime juice and cilantro.
  • To serve, enjoy with rice bowls, on a salad, in tortillas, or atop a salad.


Adapted from Half Baked Harvest