Sheet Pan Chicken Fajitas are a lifesaver when it comes to fast, flavorful dinners. Juicy chicken strips, sweet bell peppers, and onions are tossed in a smoky fajita seasoning and roasted all on one pan—easy cleanup, big flavor! With just 10 minutes of prep and 20 minutes in the oven, you’ll have a sizzling hot, restaurant-style meal at home. Perfect for busy nights or meal prepping for the week, these fajitas are versatile and endlessly customizable. Pile them into warm tortillas, spoon them over rice bowls, or serve them low-carb style in lettuce wraps—this dish does it all.
What Makes This Dish Special?
Sheet pan meals are a game-changer for busy cooks, and these fajitas are no exception. The oven-roasting brings out a rich caramelization in the veggies while keeping the chicken tender and juicy. The spice blend coats everything in smoky, zesty flavor, and the whole meal comes together with minimal effort. It’s a one-pan wonder with bold Tex-Mex flair!
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cut into thin strips
- 3 bell peppers (mix of red, yellow, green), sliced
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- Juice of 1 lime
- Warm tortillas, for serving
- Optional toppings: sour cream, salsa, guacamole, shredded cheese, cilantro
Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
2. Prepare the Chicken and Vegetables
Place the sliced chicken, bell peppers, and onions on the sheet pan. Drizzle with olive oil and sprinkle with all the seasonings. Toss everything together directly on the pan until well coated.
3. Roast
Spread the ingredients out into an even layer. Roast in the preheated oven for 20–22 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly charred edges.
4. Add Lime Juice and Serve
Squeeze fresh lime juice over the fajitas straight from the oven. Serve hot with warm tortillas and your favorite toppings.
Variations
- Low-Carb Version: Skip the tortillas and serve over cauliflower rice or in lettuce wraps.
- Extra Heat: Add jalapeño slices or increase cayenne for a spicy kick.
- Add Protein Variety: Swap chicken for shrimp or sliced steak.
- Roasted Garlic: Add whole garlic cloves to the pan for an aromatic twist.
Equipment You’ll Need
- Large sheet pan
- Knife and cutting board
- Mixing bowl (optional)
- Tongs or spatula
- Aluminum foil or parchment paper (optional for easy cleanup)
Nutritional Information (Approx. Per Serving without tortillas or toppings)
- Calories: 280
- Protein: 32g
- Carbohydrates: 10g
- Fat: 12g
- Fiber: 3g
- Sodium: 500mg
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or in a skillet over medium heat.
- Freezer: Freeze cooked fajitas in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat as needed.
My Cooking Experience
Sheet pan fajitas are my weeknight MVP. They’re fast, flavorful, and my kitchen stays clean! I love the flexibility—sometimes I add mushrooms or use different colored peppers depending on what I have. With some tortillas and guac, it’s an instant crowd-pleaser that always gets rave reviews.
Conclusion
Sheet Pan Chicken Fajitas deliver bold flavor and effortless cooking in one tidy package. This go-to recipe is perfect for busy nights, meal prep, or feeding a crowd with minimal mess. Loaded with vibrant veggies, juicy chicken, and spice, it’s everything you want in a quick, satisfying meal—served hot and fresh, straight from the oven.
sheet pan chicken fajitas
Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
- Place the sliced chicken, bell peppers, and onions on the sheet pan. Drizzle with olive oil and sprinkle with all the seasonings. Toss everything together directly on the pan until well coated.
- Spread the ingredients out into an even layer. Roast in the preheated oven for 20–22 minutes, or until the chicken is fully cooked and the vegetables are tender with slightly charred edges.
- Squeeze fresh lime juice over the fajitas straight from the oven. Serve hot with warm tortillas and your favorite toppings.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or in a skillet over medium heat.
- Freezer: Freeze cooked fajitas in a freezer-safe bag for up to 2 months. Thaw in the fridge and reheat as needed.
