Easy Sheet Pan Chicken Fajitas Recipe
This Sheet Pan Chicken Fajitas Recipe is a quick, flavorful, and colorful weeknight meal made all on one pan! Tender strips of chicken are tossed with bell peppers, onions, and a zesty fajita seasoning, then roasted to perfection. Serve with warm tortillas and your favorite toppings for an easy, family-friendly dinner that’s ready in 30 minutes or less!
Ingredients
For the Chicken and Vegetables
- 1 pound boneless skinless chicken breast, sliced thin
- 2 bell peppers any color, sliced
- 1 large red onion sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Fajita Seasoning
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional for heat
For Serving
- Warm flour or corn tortillas
- Lime wedges
- Fresh cilantro
- Sour cream or Greek yogurt
- Shredded cheese or avocado slices
Substitution tips:
- Use chicken thighs instead of breasts for extra flavor.
- Add zucchini or mushrooms if you want more vegetables.
- Skip tortillas and serve over rice or quinoa for a fajita bowl.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Slice chicken, peppers, and onions into thin strips. Try to keep them even so they cook at the same speed.
Step 2: Season Everything
- In a large bowl, combine the chicken, peppers, and onions. Drizzle with olive oil. Sprinkle all the fajita seasoning on top. Mix well so every piece is coated evenly.
- If you prefer, you can mix the seasoning separately first, then add it to the bowl.
Step 3: Arrange on the Pan
- Spread the seasoned mixture on the sheet pan in a single layer. Don’t crowd the pan everything should have space to roast, not steam.
- If your pan is small, use two pans or cook in batches.
Step 4: Bake
- Bake for 20–25 minutes, or until the chicken is cooked through and the vegetables are soft and slightly browned at the edges.
- If you want a little char, broil for 2–3 minutes at the end. Watch closely so it doesn’t burn.
Step 5: Serve
- Squeeze fresh lime juice over the top. Serve the chicken and veggies in warm tortillas with your favorite toppings cheese, sour cream, salsa, or avocado.
- That’s it. Dinner done with one pan and no mess.
Video
Notes
📝 Notes
- Chicken: Use boneless, skinless chicken breasts or thighs — both cook evenly and stay juicy when roasted.
- Vegetables: Bell peppers and onions are classic, but you can add zucchini or mushrooms for extra flavor.
- Seasoning: Toss everything in olive oil, lime juice, and fajita seasoning before baking for vibrant flavor.
- Sheet Pan Tip: Don’t overcrowd the pan — this helps the veggies roast instead of steam.
- Serving Idea: Serve in warm tortillas with guacamole, salsa, or sour cream for a complete fajita night.
- Make Ahead: Prep the chicken and veggies in advance and refrigerate. Bake right before serving.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet for best texture.
🍽️ Nutrition Facts (Per Serving)
Calories: 365 kcal |Carbohydrates: 16 g |
Fiber: 3 g |
Sugars: 6 g |
Protein: 35 g |
Fat: 18 g |
Saturated Fat: 3 g |
Cholesterol: 95 mg |
Sodium: 670 mg |
Potassium: 720 mg |
Calcium: 45 mg |
Iron: 1.5 mg