Summary
How to make sheet pan chicken fajitas
Sheet Pan Chicken Fajitas
Welcome to my kitchen! If you're looking for a quick, easy, and flavor-packed dinner, you’re going to love this Sheet Pan Chicken Fajitas recipe. With tender, seasoned chicken, colorful bell peppers, and onions roasted to perfection—all on one pan—this meal is a game-changer for busy weeknights. Whether you're meal prepping, feeding the family, or just craving a Tex-Mex favorite, these fajitas come together in no time with minimal cleanup.
Servings: 5
Ingredients
- 2 Chicken Breasts approx. 1 ½ lbs., sliced into thin strips
- 3 bell peppers I used red, yellow and orange
- 1 large sweet onion, sliced thin
- ¼ C extra virgin olive oil or more as needed
- 1 lime to squeeze over the entire sheet pan when finished cooking
- 8-10, 6- inch tortillas flour or corn
Toppings
- Shredded Mexican cheese blend
- Sour cream
- Guacamole
- Salsa
- Cilantro
Fajita Seasoning Ingredients
- 1 T chili powder
- 1 ½ tsp. kosher salt
- 1 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. garlic powder
- ½ tsp. ancho chili powder
Instructions
- Preheat your oven to 425 degrees. Line a sheet pan with parchment paper or aluminum foil.
- Place your sliced veggies and chicken into a large mixing bowl. Add in the olive oil and fajita seasoning.
- Mix all together until the meat and veggies are well coated. Don’t be afraid to add a bit of extra olive oil if needed to coat the veggies and meat.
- Pour the chicken and veggies onto the sheet pan in a single layer.
- Place in the oven on the middle rack. Bake for 15-20 until the veggies are softened and the chicken is cooked (internal temperature should be 165 degrees).
- Take the pan out of the oven and squeeze fresh lime juice over the top. Now, fill a tortilla and add your favorite toppings. Enjoy!
- Note: wrap your tortillas in aluminum foil. Place in the oven during the last 5 minutes of cooking time. You can also wrap in paper towels and microwave for 20 seconds till warm.