I can always count on this sheet pan chicken fajitas for a flavorful and healthy dinner. And I mean, who doesn’t love an easy, sheet pan meal?
Why You’ll Love This Sheet Pan Chicken Fajitas
With the countless times I’ve made my skillet chicken fajitas, it’s clear that it’s a true weeknight dinner staple. But when I’ve had a long work day and want to minimize cooking by baking the chicken and veggies at the same time, I’m so glad to have this sheet pan meal. The chicken is super juicy, and while it may not have the same char as the skillet version, the “hands-off” nature of oven baking more than makes up for it. Not to mention, my homemade fajita seasoning makes this whole dish taste so authentic. It’s a win-win situation! I also love that it’s:
- Made in 30 minutes. It ticks the boxes for a chicken recipe that’s also an easy weeknight dinner.
- A healthy yet delicious meal. It’s a wonderful balance of protein and veggies.
- Very versatile. I love this wrapped in tortillas with taco toppings, but there are plenty of other ways to enjoy leftovers throughout the week. More on that below!
Ingredients You’ll Need
- Chicken Breasts: I’m using boneless skinless chicken breasts. But chicken thighs are a great juicier alternative.
- Vegetables: Sliced onion and bell peppers are essentials for a tasty fajita dish! I like using a mix of red, yellow, and green bell peppers for lots of color, but you can choose any color you like.
- Fajita seasoning: Skip the pre-made seasoning packets. Nothing compares to the flavor of my homemade version! Plus, you’ll avoid any unnecessary fillers and additives. You just need a blend of chili powder, ground cumin, garlic powder, paprika, oregano, salt, and pepper.
- Toppings: A few essentials I love prepping while the recipe cooks in the oven are my cassava flour tortillas, sour cream, pico de gallo, chopped cilantro, and sliced avocados (or guacamole). But use whatever toppings you like!
How To Make Sheet Pan Chicken Fajitas
First, make the fajita seasoning. I usually have a jar of my homemade fajita seasoning prepped on hand (I love to make a double batch and then store it). Because it’s also great on my shrimp fajitas and steak fajitas! But all you have to do is stir together the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
Next, season the chicken and veggies. Add the sliced chicken, bell peppers, onion, oil, and fajita seasoning mix to a large mixing bowl. Then, toss everything together (you can use tongs, though I often use my hands).
Lastly, bake the chicken fajitas. Spread the seasoned chicken and veggies out on a rimmed baking sheet. Bake for 15 to 20 minutes at 425°F (220°C), or until the chicken is cooked through. Now, how easy was that?
Ways To Enjoy
- Make traditional chicken fajitas: This is my favorite way to serve them! Grab a fresh batch of tortillas and prep a few toppings such as sliced avocados or guacamole, red salsa or pico de gallo, salsa verde, sour cream, and chopped cilantro.
- Use lettuce wraps for a low-carb meal. Instead of using tortillas, use butter lettuce to make a lettuce wrap. You can also top some of the chicken and veggies on chopped lettuce for an easy salad.
- Make a fajita rice bowl: Make cilantro lime rice or Mexican rice to use as the base for a bowl or plate. For add-ons, I love a mix of black beans, corn, cotija cheese, and a drizzle of lime crema or chipotle sauce on top. So good!
Cooking & Storage Tips
- Grab a fresh lime to squeeze on top at the end. The punch of acidity adds a bright touch!
- Make two sheet pans for meal prep. Just double the recipe and store the rest for later! This is also great if you’re feeding a bigger crowd.
- Store this in the fridge or freezer. Any leftovers can be stored in the fridge for 4 to 5 days or in the freezer for up to 3 months. Just thaw it in the refrigerator the night before, then quickly reheat it in the microwave.
More Sheet Pan Dinners
- Greek Sheet Pan Chicken: My #1 Mediterranean weeknight dinner!
- Balsamic Chicken and Brussels Sprouts: Perfect for balsamic lovers.
- Italian Sheet Pan Chicken: Fresh, Italian flavors.
- Cajun Sausage and Vegetables: Packs a punch with Cajun seasoning.
- Or browse through my list of Mexican recipes or chicken breast recipes for more ideas!
If you make this sheet pan chicken fajitas recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.
Description
Video
Equipment
Ingredients
For the sheet pan chicken fajitas
- 1 ½ pounds boneless skinless chicken breasts, sliced into thin strips against the grain
- 3 bell peppers, sliced into thin strips (any color works!)
- 1 medium yellow onion, thinly sliced
- 2 tablespoons extra virgin olive oil
For the fajita seasoning
- ½ tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For serving
- your favorite tortillas and fajita toppings (guacamole, pico de gallo, sour cream, queso fresco, lime wedges, and fresh cilantro)
Instructions
- Make the fajita seasoning. Preheat oven to 425°F (220°C). In a small bowl, stir together the chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- Season the chicken and veggies. Add the sliced chicken, sliced bell peppers, sliced onions, oil, and fajita seasoning mix to a large mixing bowl. Toss to combine.
- Bake the chicken fajitas. Spread the seasoned chicken and veggies out on a rimmed baking sheet. Bake for 15 to 20 minutes, or until the chicken is cooked through.
- Serve. Top a portion of the chicken fajitas on a tortilla and garnish with a squeeze of fresh lime juice plus your favorite toppings.
Lisa’s Tips
- This makes about 6 servings of 2 fajitas each (so 12 total fajitas).
- Any leftovers can be stored in the fridge for 4 to 5 days or in the freezer for up to 3 months. Just thaw it in the refrigerator the night before, then quickly reheat it in the microwave.
Nutrition
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Behind The Scenes
Chicken fajitas might just be my perfect meal. And combine that with an easier sheet pan approach… well, you now know what I make on repeat ALL the time! It makes my heart happy to have a storage container of the chicken and veggies in the fridge to turn into a healthy salad, a classic fajita, or even a quick quesadilla.
