The 18- by 13- inch half sheet pan, like a wok and 12-inch cast-iron skillet, is a must-have kitchen item for anyone looking to prepare easy, quick and healthy meals with minimal cleanup. This kitchen tool is perfect for fajitas, a versatile dish with a short cooking time that requires very little prep work.

Although this recipe calls for chicken, fajitas can be made with any protein. Steak, shrimp, scallops or salmon all work. The only difference between the proteins is that their cooking time varies. For seafood, I suggest baking the veggies for about 10 minutes before adding the seafood of choice, which takes less time to cook than other meats.

Fajitas is a beautiful and tasty dish that couldn’t be easier. Slice chicken and veggies into strips about the size of your finger. Toss together in a bowl with the spice mix until well coated. Spread on the pan, and into the oven it goes. Dinner in 30 minutes from start to table.

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And enjoy a margarita while waiting for the timer to ring!

Leftovers from this dish, which serves four, also make a great lunch salad. Just top your favorite greens mix with the fajitas.

—Jack Sonni, writer, musician and food lover, known as the “other guitar player” in Dire Straits


  • 1.5 lb. skinless, boneless chicken breast or thigh, cut into strips
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large sweet onion
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • Juice of 1 lime
  • Chopped fresh cilantro for garnish
  • Corn or flour tortillas

Alternatively, because I’m all about making things as easy as possible, feel free to switch out the individual spices with a packaged fajita spice mix. There are plenty of high-quality ones on the shelves of a good grocer. Trust me, it’s likely your favorite Mexican restaurant is using one!


  1. Preheat the oven to 425°F (220°C), and place a rack in the middle.
  2. Line a large rimmed baking sheet with aluminum foil and set aside.
  3. In a large bowl, combine chicken, bell peppers, onion, oil, salt, pepper, chili powder, garlic powder, cumin, and paprika. Toss well to combine.
  4. Spread chicken and vegetables out on the baking sheet.
  5. Bake for 20 minutes, then turn on the broiler, place sheet pan under it and cook for an additional 3 to 4 minutes, or until the peppers start to char.
  6. Remove from the oven, sprinkle with lime juice, and top with chopped cilantro.
  7. Serve with warm tortillas.