Craving a quick, healthy, and absolutely delicious dinner idea? These Sheet Pan Chicken Fajitas are here to save the day! Packed with all your favorite Mexican flavors, this recipe is perfect for busy weeknights or even Sunday meal prep. Everything cooks on ONE pan in under 30 minutes—yes, you heard that right. Easy peasy!
Okay, I’ll admit it—I’m a little obsessed with sheet pan meals lately because they’re just SO dang simple. This one might be my new favorite though. Tender chicken, perfectly roasted peppers and onions, and a spice blend that’ll make your taste buds dance (think chili powder, cumin, garlic, and paprika). Top it off with fresh lime juice and cilantro, and trust me, you’re going to want seconds.
The best part? It’s not only easy to make but also super easy to clean up after. Winning combo, right? My husband’s been eating low-carb lately, so he wraps his fajita mix in lettuce cups, while I go all-in with tortillas or serve mine over brown rice. No matter how you choose to enjoy it, this recipe is a total crowd-pleaser. Bonus points if you add toppings like avocado slices, salsa, shredded cheese, or even a dollop of creamy avocado ranch!
Ingredients You’ll Need:
Chicken : About 3 boneless skinless chicken breasts, cut into 1-inch strips. (You can totally swap these for chicken thighs if you prefer.)
Bell Peppers : I used red, green, and yellow for a rainbow effect, but feel free to mix and match. Spicy lovers, throw in some sliced poblanos or jalapeños!
Onion : A yellow onion works great, but white or red onions are fair game too.
Olive Oil : Just a drizzle to coat everything. Use a good-quality oil—it doesn’t have to break the bank, but cold-pressed and organic gives the best flavor.
Spices : The magic happens with chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Trust me, this combo is GOLD.
Lime Juice : Fresh limes are key here. Bottled lime juice can taste bitter, so grab some fresh ones. And hey, zest some lime peel for extra zing!
Tortillas : Flour or corn tortillas work beautifully, but if you’re skipping carbs, turn this into a bowl or wrap it in lettuce instead.
Toppings : Go wild! Cilantro, avocado, salsa, cheese—whatever floats your boat. That creamy avocado ranch? Oh man, it’s AMAZING on these fajitas.
How to Make Sheet Pan Chicken Fajitas:
Prep Your Ingredients : Slice the chicken into ½-inch strips and chop the bell peppers and onion into thin slices. Spread everything out on a large sheet pan coated with cooking spray.
Season Like a Pro : Drizzle olive oil over the chicken and veggies, then sprinkle your spice mix, salt, and pepper. Toss it all together until everything is evenly coated. Don’t skip this step—it’s where the flavor magic happens!
Bake It Up : Arrange the chicken and veggies in an even layer on the pan and pop it in the oven for 20–25 minutes. Give everything a toss halfway through to ensure even cooking.
Serve It Hot : Once it’s done, squeeze fresh lime juice over the top and sprinkle with cilantro. Serve with warm tortillas, lettuce wraps, or over rice. Load up those toppings and dig in!
Favorite Sheet Pans:
I get asked ALL the time about what pans I use for sheet pan recipes, and I swear by these ones. They’re big, sturdy, and deep enough to hold tons of food without spilling everywhere. Plus, the price point is reasonable for the quality. Seriously, once you try them, you won’t look back.
Storage & Meal Prep Tips:
This recipe is a meal-prepper’s dream! Chop up your chicken and veggies the night before, mix your spices ahead of time, and store everything in the fridge until you’re ready to cook. When life gets hectic (like when I’m juggling maternity leave with a newborn), having this prepped and ready to go is a GAME CHANGER. Throw everything onto the pan when you’re ready, bake, and boom—you’ve got dinner sorted.
These fajitas also make killer meal prep bowls. Pair them with brown rice or cilantro-lime cauliflower rice for a filling, healthy option. If you’re looking for containers, these are my absolute favorites—they keep everything fresh and organized.
Being home with the baby has kept me BUSY, but sheet pan meals like this have been a total lifesaver. We always keep chicken (or fish) and veggies stocked, so prepping this at night when she’s asleep is a breeze. Then, during the day, dinner comes together in no time.
FAQ Answers for Sheet Pan Chicken Fajitas
1. What pan is best for fajitas?
For making fajitas, a large, rimmed sheet pan is ideal if you’re roasting everything in the oven. Look for one that’s sturdy, non-stick, or made of aluminum for even heat distribution. If you’re cooking stovetop, a cast iron skillet or stainless steel pan works wonders because it retains heat well and gives those delicious charred edges.
2. Should I cut chicken for fajitas before cooking?
Yes, absolutely! Cutting chicken into thin strips (about ½-inch thick) before cooking ensures it cooks evenly and absorbs more flavor from the spices. Plus, smaller pieces cook faster, which is perfect for quick meals like fajitas. Just make sure to pat the chicken dry with paper towels before seasoning—it helps it sear better and stay juicy.
3. Why is my fajita chicken chewy?
Chewy chicken usually happens when it’s overcooked or sliced too thickly. Chicken breast can dry out quickly, so avoid leaving it in the oven or on the stove for too long. Aim for an internal temperature of 165°F (74°C) —any higher, and it can become tough. For extra tenderness, try marinating the chicken beforehand or using chicken thighs instead of breasts.
4. How do you keep sheet pan chicken from drying out?
To keep sheet pan chicken moist and flavorful:
- Don’t overcrowd the pan : Spread chicken and veggies evenly to allow proper air circulation.
- Use enough oil : A light coating of olive oil helps lock in moisture.
- Avoid overcooking : Check for doneness at the 20-minute mark to prevent drying out.
- Add acid : Squeeze fresh lime juice over the cooked chicken—it adds brightness and keeps it juicy.
5. Are fajitas better on grill or skillet?
It depends on your preference and setup! Grilling gives fajitas a smoky, charred flavor that’s hard to beat, making it a great option for outdoor cooking. However, a skillet (especially cast iron) delivers similar results indoors while being easier to control. If you want convenience and minimal cleanup, a sheet pan is unbeatable—perfect for busy weeknights or meal prep!
I hope you all love these Sheet Pan Chicken Fajitas as much as we do! If this recipe becomes a favorite in your kitchen, I’d be so grateful if you could leave a ⭐️⭐️⭐️⭐️⭐️ rating below. And don’t forget to share your creations with me on Instagram—just tag me and use the hashtag #Time4recipes ! I absolutely adore seeing all your tasty recreations. Enjoy! 😊
More Appetizer Recipes You Might Enjoy:
Bell Pepper Nachos
Shrimp And Asparagus Scampi
Honey Sriracha Meatballs
Print
Sheet Pan Chicken Fajitas
- Total Time: 35 mins
- Yield: 4 1x
Description
Experience the vibrant flavors of Mexico with this sophisticated yet effortless recipe for Sheet-Pan Chicken Fajitas. This dish is ideal for a nutritious weeknight dinner or as part of your Sunday meal preparation. All components are elegantly prepared on a single baking sheet, ensuring minimal cleanup while delivering exceptional taste in under 30 minutes.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts sliced into ½-inch strips
- 3 bell peppers, thinly sliced (a mix of red, yellow, and green is recommended)
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Juice of 1 lime
- 3 tablespoons finely chopped fresh cilantro
- Optional garnishes: sour cream, sliced avocado, shredded cheese, salsa
- Accompaniments: flour tortillas or lettuce cups
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with cooking spray to prevent sticking.
- Prepare the Ingredients: Arrange the sliced chicken, bell peppers, and onions evenly across the prepared baking sheet. Drizzle with olive oil and season generously with salt and pepper.
- Seasoning Blend: In a small mixing bowl, combine the chili powder, cumin, smoked paprika, garlic powder, and oregano. Sprinkle this aromatic spice blend evenly over the chicken and vegetables, ensuring thorough coverage. Toss gently to coat, then spread the ingredients into a single layer for optimal roasting.
- Roast to Perfection: Place the baking sheet in the oven and roast for approximately 20 to 25 minutes, stirring halfway through the cooking process. For those who prefer a touch of char on their vegetables, remove the cooked chicken from the sheet and broil the vegetables for 3 to 5 minutes or until the edges achieve a delightful caramelization.
- Finishing Touches: Once removed from the oven, drizzle the dish with fresh lime juice and sprinkle with chopped cilantro for brightness. Serve alongside warm flour tortillas or crisp lettuce cups, accompanied by your choice of toppings, such as sour cream, avocado slices, shredded cheese, or salsa.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 4
- Calories: 317kcal
- Sugar: 4.6g
- Sodium: 246mg
- Fat: 11.5 g
- Saturated Fat: 2.1g
- Carbohydrates: 8.7g
- Fiber: 2.3g
- Protein: 41.6g