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These Sheet Pan Chicken Fajitas are a great way to make a quick and easy meal during the week. The chicken and fajita vegetables all cook on one sheet pan creating very little clean-up. My family loves these fajitas. Add your favorite garnishes like guacamole, cheese, sour cream and pickled onions.
When I need a quick weeknight meal that doesn’t require a lot of clean-up I love making these Sheet Pan Chicken Fajitas. This is so easy to make and it all cooks on a sheet pan meaning less clean-up for you. I love a good sheet pan meal and this one would work great for taco tuesday.
I will often make these Sheet Pan Chicken Sausage and Vegetables, Sheet Pan Lemon Parmesan Chicken Tenders or this Sheet Pan Honey Balsamic Chicken Tenders.
For this recipe I used chicken breasts sliced into thin strips but you could also use chicken thighs or chicken tenders. Thinly slice the chicken so it cooks alongside the vegetables in the same amount of time.The vegetables that I added were peppers and onions for my sheet pan fajitas but you could use other vegetables like poblano peppers, jalapeños, zucchini or cauliflower.
When I serve these fajitas I like to set out a variety of garnishes like pickled red onions, pico de gallo, cowboy caviar, guacamole or avocado tomatillo salsa. If you want to use a different protein try shrimp, steak or sliced pork. This is a meal your whole family will love and you can easily double or triple it for a crowd.
Why You Will Love this Recipe
- Easy Clean-up: The fact that this recipe cooks on one sheet pan makes clean-up easy!
- Meal-Prep: When you are meal prepping these Sheet Pan Fajitas are a great recipe to make ahead of time on the weekend for the week ahead. You can use the fajitas with tortillas, salads or rice bowls.
- Simple Ingredients: This recipe uses simple ingredients. Fresh bell peppers, chicken and a mixture of southwest spices create an easy fajita!
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Chicken: I used boneless skinless chicken breasts sliced into thick strips.
- Peppers: I used one each of a red, yellow and green bell peppers.
- Onion: I used a red onion as it has a great mild flavor.
- Garlic: For the best flavor use fresh minced garlic cloves, although garlic powder or garlic puree will work in a pinch.
- Fajita Seasoning: I use my homemade fajitas seasoning which combines chili powder, ground cumin, dried oregano, paprika, onion powder, salt, black pepper and optional cayenne pepper.
- To Serve: I serve the fajitas with tortillas, sour cream, shredded cheese, salsas and limes for a squeeze of fresh lime juice.
How to Make Sheet Pan Chicken Fajitas
Step 1: Layer the Sheet Pan: Preheat the oven to 425 degrees F. Spray a baking sheet with non-stick spray. Place the bell peppers and onion on the baking sheet spreading them evenly. Lay the chicken strips on top of the vegetables.
Step 2: Prepare the Seasoning: In a small bowl combine the fajita seasoning: chili powder, cumin, oregano, paprika, cayenne red pepper, onion powder, salt and pepper. Mix well.
Step 3: Season the Chicken: Sprinkle the seasoning over the chicken and vegetables and use tongs or your hands to coat the chicken and vegetables. Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic over the sheet pan meal.
Step 4: Bake the Chicken: Bake the chicken and vegetables for 15 minutes or until chicken is cooked through (165 degrees F if you test with a thermometer).
Step 5: Serve: Remove from the oven. Squeeze the lime juice over the chicken and vegetables along with fresh cilantro. Serve with your favorite fajitas toppings like flour tortillas or corn tortillas, sour cream, cheese, and salsa.
Pro Tip: Don’t overcrowd the sheet pan. Overcrowding the sheet pan will only cause the chicken and vegetables to steam rather than roast. Instead spread the chicken and vegetables out in a single layer which will ensure an even cook.
Ways to Modify this Sheet Pan Chicken Fajitas Recipe
- Chicken: I used chicken breast in this sheet pan dinner but you can swap breast meat for boneless skinless chicken thighs sliced or chicken tenders. I personally like the juicy chicken that the chicken breast creates.
- Peppers: I used a red, yellow and green bell pepper which looks great on the dish. But feel free to use any color of bell pepper in this recipe. I also like poblanos for a bit of spice.
- Fajitas Seasoning: I make my own fajitas seasoning however, the recipe is easily adjusted to suit your own tastes. So if there is a spice you don’t like, leave it out. If you prefer you can also substitute a packet of your favorite fajitas seasoning or taco seasoning.
- Vegetarian: Make sheet pan vegetable fajitas by swapping the chicken for a mixture of your favorite veggies. Try adding zucchini, mushroom, carrot, celery, green beans, sweet potato or squash. You can also add a handful of spinach or kale towards the end of the cook.
Toppings: You can add a whole variety of toppings to fajitas. Try adding shredded cheese (Mexican blend or a sharp cheddar are great options), crumbly cotija cheese, sliced green onions, tomato salsa, corn salsa, guacamole or sliced avocado, pickled red onion, sour cream.
Storage Tips
Store the leftover chicken and fajitas veggies in an airtight container for up to 4 days. To reheat you can heat in a skillet or the microwave.
You also can freeze these. You will want to make sure it cools completely and then store in the freezer for up to 3 months.
Recipe FAQ
This is a dish that is best served warm straight from the oven. However, the chicken and veggies can be prepared earlier in the day and stores separately in the refrigerator until you are ready to bake. The fajitas seasoning can also be made in advance.
Fajitas spice mix stores really well so I will often make a larger batch. Provided you are using fresh spices, once the fajitas seasoning is made you can store it in a jar with a tight fitting lid for up to 6 months.
Feeding a crowd? No problem, this recipe is easily doubled to feed more people. However, I recommend spreading the chicken and veggies over 2 separate sheet pans, giving them plenty time to roast.
More Chicken Recipes
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Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts sliced into thick strips
- 1 red, yellow and green bell pepper, seeds removed, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- Fresh cilantro, chopped, garnished
- Lime wedges, for serving
For the fajita seasoning:
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne red pepper {optional}
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Spray a baking sheet with non-stick spray. Place the bell peppers and onion on the baking sheet spreading them evenly. Lay the chicken strips on top of the vegetables.
- In a small bowl combine the fajita seasoning: chili powder, cumin, oregano, paprika, cayenne red pepper, onion poweder, salt and pepper. Mix well.
- Sprinkle the seasoning over the chicken and vegetables and use tongs or your hands to coat the chicken and vegetables.
- Drizzle the olive oil over the chicken and vegetables. Sprinkle the minced garlic over the sheet pan meal.
- Bake the chicken and vegetables for 15 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Remove from the oven. Squeeze the lime juice over the chicken and vegetables along with fresh cilantro. Serve with your favorite fajitas toppings like tortillas, sour cream, cheese, and salsa.
Notes
- You can add more or less seasoning depending on your prefernces. I suggest baking the fajitas and then tasting the finished chicken and vegetables and adding more seasoning after cooking.
- You could use shrimp, steak or pork in place of the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
