Preheat your oven to 425°F. Grab a large sheet pan and drizzle it with 1 tbsp olive oil, making sure the whole surface gets coated. This prevents sticking and helps everything get crispy. Honestly, I learned this the hard way after my first batch stuck like crazy—not fun scrubbing pans at 8 PM.

Pat your chicken strips dry with paper towels, then toss them in a bowl with the remaining 1 tbsp oil. In a separate small bowl, mix together the fajita seasoning, smoked paprika, chili powder, cumin, garlic powder, and onion powder. This seasoning blend is what gives sheet pan chicken fajitas family meals that restaurant taste.

Add the seasoning mixture to the chicken and toss everything until the strips are completely coated. Don't be shy—make sure every piece gets flavored. Spread the chicken out on your prepared sheet pan in a single layer, leaving some space in the middle for the veggies.

Add the sliced bell peppers and onion to the empty spaces on the pan, tossing them gently with a bit of the seasoning that's left in the bowl. Everything should come together without overcrowding too much. You want the chicken and veggies to cook, not steam, so give them breathing room.

Slide the pan into the oven and bake for 18–20 minutes until the chicken is cooked through and the edges of the peppers start to caramelize. I usually check around minute 15 just to make sure nothing's going dark too fast. The internal temp should hit 165°F for food safety.

Pull the pan out and let everything rest for 2–3 minutes while you warm your tortillas. You can wrap them in foil and pop them in the oven on a lower rack, or quickly warm them one at a time in a skillet—whatever works for your chaos level that night.

Set everything out buffet-style and let your family build their own fajitas. Chicken, veggies, tortillas, cheese, salsa, sour cream—whatever makes them happy. This is my favorite part because everyone gets exactly what they want, and you're basically done cooking.