A quick and flavorful all-in-one oven fajita meal, these sheet pan chicken fajitas feature tender chicken, sweet bell peppers, and onions roasted to perfection on a single pan. It’s the kind of recipe I turn to when I want something bold, healthy, and easy to clean up after. Sheet Pan Chicken Fajitas

Why You’ll Love This Recipe

I love how everything cooks together on one pan—juicy, spiced chicken mingling with sweet, slightly charred peppers and onions. It’s quick to prep, cooks in under 30 minutes, and I don’t have to deal with a sink full of dishes afterward. The blend of smoky spices, fresh lime, and optional toppings like sour cream and avocado makes every bite satisfying and customizable. Whether I’m feeding family or just meal prepping for the week, this recipe always comes through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 lb (≈ 450 g) boneless, skinless chicken breast, thinly sliced into strips

  • 1 large red bell pepper, thinly sliced

  • 1 large yellow (or orange) bell pepper, thinly sliced

  • 1 large red (or yellow) onion, thinly sliced

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp chili powder

  • 2 tsp ground cumin

  • 1 tsp garlic powder

  • ¾ tsp salt (adjust to taste)

  • Juice of 1 lime (≈ 1 tbsp)

  • 8 corn or flour tortillas, warmed (for serving)

  • Optional garnishes: cilantro, sour cream, avocado slices, pico de gallo, lime wedges

Directions

  1. I start by preheating the oven to 400 °F (≈ 200 °C) and lining a rimmed sheet pan with parchment paper or giving it a light grease.

  2. In a large bowl, I whisk together the olive oil, chili powder, cumin, garlic powder, and salt.

  3. I toss in the chicken strips, making sure each one is fully coated in the spice mix.

  4. Then I add the sliced bell peppers and onion, gently tossing everything to coat evenly.

  5. I spread the mixture out in a single layer on the sheet pan—no overlapping, to get that good roast instead of steaming.

  6. I roast it for about 15 minutes. Then I switch the oven to broil on high for another 3–5 minutes to get that perfect char on the edges. I keep a close eye during this part.

  7. Once out of the oven, I squeeze fresh lime juice over the hot chicken and veggies and give it all a quick stir.

  8. I serve the mixture in warm tortillas and load them up with garnishes like cilantro, sour cream, avocado, or a spoonful of pico de gallo.

Servings and timing Sheet Pan Chicken Fajitas

This recipe makes about 4 servings. Here’s how the time breaks down:

  • Prep time: 10 minutes

  • Cook time: 20 minutes (15 roast + 5 broil)

  • Total time: 30 minutes

Perfect for a weeknight dinner or even meal prep for lunch.

Variations

I sometimes switch things up with boneless, skinless chicken thighs—they’re juicier and hold flavor well. If I’m craving more texture or want to use up what’s in the fridge, I throw in some sliced zucchini or mushrooms. Black beans are another great addition for a boost of plant-based protein. And when I want a spicier kick, I add a pinch of cayenne or a few sliced jalapeños to the mix before roasting.

storage/reheating

Leftovers keep well in the fridge for about 3–4 days. I prefer reheating them in a skillet over medium heat—it keeps everything tender but still slightly crisp. The microwave works too, but it tends to soften the vegetables more. For a quick refresh, I’ll even pop everything back in the oven for a few minutes to bring back some of that roasted flavor.

FAQs

How do I prevent the veggies from getting soggy?

I make sure not to overcrowd the pan. If needed, I use two sheet pans to allow the vegetables and chicken to roast instead of steam.

Can I use frozen chicken?

Yes, but I always thaw it completely and pat it dry first to avoid excess moisture that can affect roasting.

What’s the best way to warm tortillas?

I like to warm them on a dry skillet for 30–60 seconds per side or wrap them in foil and heat them in the oven for a few minutes.

Can I make this ahead of time?

Absolutely. I prep and slice everything the night before and store it in the fridge. When I’m ready, I toss it all together and roast.

Is this recipe gluten-free?

Yes—just make sure to use gluten-free corn tortillas. Everything else in the recipe is naturally gluten-free.

Conclusion

These sheet pan chicken fajitas check every box: fast, flavorful, easy to clean up, and endlessly adaptable. I keep coming back to them when I want a simple dinner that still feels like a treat. Once everything is sliced and spiced, the oven takes care of the rest. It’s a Tex-Mex favorite that makes weeknight dinners something to look forward to.

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Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

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  • Author: Lidia
  • Prep Time: 10 min
  • Cook Time: 20 min (roast + broil)
  • Total Time: 30 min
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Roasting / Broiling
  • Cuisine: Tex‑Mex / Mexican
  • Diet: Gluten Free

Description

A quick, flavorful all‑in‑one oven fajita meal featuring chicken, peppers, and onions, all roasted on a sheet pan for easy prep and cleanup.


Ingredients

  • 1 lb (≈ 450 g) boneless, skinless chicken breast, thinly sliced into strips
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow (or orange) bell pepper, thinly sliced
  • 1 large red (or yellow) onion, thinly sliced
  • 2 tbsp extra‑virgin olive oil
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp garlic powder
  • ¾ tsp salt (adjust to taste)
  • Juice of 1 lime (≈ 1 tbsp)
  • 8 corn or flour tortillas, warmed (for serving)
  • Optional garnishes: cilantro, sour cream, avocado slices, pico de gallo, lime wedges

Instructions

  1. Preheat your oven to 400 °F (≈ 200 °C). Line a rimmed sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together olive oil, chili powder, cumin, garlic powder, and salt.
  3. Add the sliced chicken to the bowl, tossing well so each piece is coated in the spice mixture.
  4. Add the sliced bell peppers and onion, tossing gently to coat everything evenly.
  5. Spread the chicken and vegetables in a single, even layer on the prepared sheet pan (don’t overcrowd).
  6. Roast in the oven for ~15 minutes. Then switch the oven to broil (high) and broil for another ~3–5 minutes or until the chicken is cooked through and the edges of the vegetables begin to char. (Watch closely so nothing burns.)
  7. Remove from oven and immediately squeeze fresh lime juice over the chicken and vegetables, stirring to mix.
  8. Serve the chicken‑pepper mix in warm tortillas. Top with your choice of garnishes (cilantro, sour cream, avocado, pico de gallo, extra lime) and enjoy.

Notes

  • You can substitute chicken thighs (boneless, skinless) for breast; adjust cooking time slightly.
  • If your pan is crowded, ingredients will steam instead of roast — use a large sheet pan or two pans if necessary.
  • You may prep and slice all ingredients ahead of time (1 day in advance) to speed up weeknight cooking.
  • Leftovers keep in fridge for ~3–4 days; reheat in oven or skillet to maintain texture rather than microwave.
  • Feel free to add extra vegetables (e.g. zucchini, mushrooms) or beans (black beans) if you like.

Nutrition

  • Serving Size: 1/4 of recipe (chicken + veggies + tortillas)
  • Calories: ≈ 317 kcal
  • Sugar: ≈ 4.6 g
  • Sodium: ≈ 246 mg
  • Fat: ≈ 11.5 g
  • Saturated Fat: ≈ 2.1 g
  • Unsaturated Fat: ≈ 9.4 g
  • Trans Fat: 0 g
  • Carbohydrates: ≈ 8.7 g
  • Fiber: ≈ 2.3 g
  • Protein: ≈ 41.6 g

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