If you’re looking for a fast, healthy, and delicious dinner idea, these Sheet Pan Chicken Fajitas are the perfect solution. With tender strips of chicken, colorful bell peppers, and bold fajita seasoning, all cooked on one pan, cleanup is a breeze and the flavor is unbeatable. Whether you’re feeding a busy family or meal prepping for the week, this recipe is sure to become a go-to favorite.
Why You’ll Love This Recipe
Sheet pan meals are ideal for anyone who wants to simplify dinner without sacrificing taste. This chicken fajitas recipe comes together in under 30 minutes, requires minimal prep, and uses ingredients you probably already have. It’s naturally gluten-free, high in protein, and easy to customize. You can serve it in warm tortillas, over rice, or in a salad bowl for a low-carb option.
Ingredients
1 ½ pounds boneless skinless chicken breasts, sliced into strips
3 bell peppers (any color), thinly sliced
1 red onion, sliced
2 tablespoons olive oil
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Tortillas, sour cream, guacamole, salsa, or cheese for serving (optional)
How to Make Sheet Pan Chicken Fajitas
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. In a large bowl, combine the sliced chicken, bell peppers, and onion. Add olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Toss until everything is evenly coated. Spread the chicken and vegetables onto the prepared baking sheet in a single layer. Bake for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender. Remove from the oven and drizzle with fresh lime juice. Garnish with chopped cilantro before serving. Serve in warm tortillas with your favorite toppings or over rice for a fajita bowl.
Tips and Variations
Swap chicken for shrimp or steak for a different protein. Add jalapeños for heat or toss in corn and black beans for extra flavor and texture. Make it low-carb by serving over cauliflower rice or in lettuce wraps. For an extra char, broil the pan for 2-3 minutes after baking.
Meal Prep and Storage
This recipe is great for meal prep! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warm. You can also freeze cooked fajitas for up to 2 months—just thaw and reheat when needed.
What to Serve with Chicken Fajitas
Serve with Spanish rice, refried beans, tortilla chips, or a crisp green salad. Toppings like guacamole, pico de gallo, shredded cheese, and sour cream make this dish even more irresistible.
Conclusion
These easy Sheet Pan Chicken Fajitas are bursting with Tex-Mex flavor and perfect for busy weeknights. They’re a crowd-pleaser that comes together quickly and can be tailored to any dietary preference. Once you try them, they’re sure to become a staple in your meal rotation.
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Sheet Pan Chicken Fajitas Recipe: A Quick and Flavorful Weeknight Dinner
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Quick and flavorful Sheet Pan Chicken Fajitas with juicy chicken, vibrant peppers, and bold spices. A perfect one-pan dinner for busy weeknights or meal prep.
Ingredients
1 ½ pounds boneless skinless chicken breasts, sliced into strips
3 bell peppers (any color), thinly sliced
1 red onion, sliced
2 tablespoons olive oil
1 ½ teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Tortillas, sour cream, guacamole, salsa, or cheese for serving (optional)
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or grease lightly.
2. In a large bowl, combine chicken, peppers, and onion.
3. Add olive oil and all spices. Toss to coat evenly.
4. Spread mixture in a single layer on the baking sheet.
5. Bake for 20–25 minutes, stirring halfway through, until chicken is cooked and veggies tender.
6. Remove from oven and squeeze lime juice over the top.
7. Garnish with chopped cilantro.
8. Serve in tortillas or over rice with optional toppings.
Notes
To spice things up, add sliced jalapeños.
Swap chicken with steak or shrimp for variety.
Great for meal prep — store in airtight container up to 4 days.
Use cauliflower rice or lettuce wraps for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sheet Pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg