Why You’ll Love This Recipe

Sheet Pan Chicken Fajitas are a quick, flavorful, and fuss-free way to enjoy all the bold Tex-Mex flavors of traditional fajitas with minimal cleanup. Juicy chicken strips, vibrant bell peppers, and onions are tossed in a smoky seasoning blend and roasted together on a single pan. Perfect for weeknight dinners or easy meal prep, these fajitas are customizable and always a crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breasts or thighs (sliced into thin strips)bell peppers (mixed colors, sliced)red onion (sliced)olive oilchili powdercuminpaprikagarlic powdersaltblack pepperlime tortillas (flour or corn)optional toppings: sour cream, guacamole, shredded cheese, cilantro, salsa

directions

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil.

Place the sliced chicken, bell peppers, and onions onto the sheet pan.

Drizzle with olive oil and sprinkle with chili powder, cumin, paprika, garlic powder, salt, and black pepper.

Toss everything together on the pan until evenly coated.

Spread the ingredients out in an even layer and roast in the oven for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender.

Squeeze fresh lime juice over the cooked mixture and toss lightly.

Serve immediately with warm tortillas and your favorite toppings.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Use shrimp or steak instead of chicken for a different protein.

Add sliced jalapeños or poblano peppers for extra heat.

Serve over rice or in lettuce wraps for a low-carb option.

Mix in black beans or corn before roasting for added texture and flavor.

Sprinkle with crumbled queso fresco or cotija cheese after baking.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, warm in a skillet over medium heat or in the microwave until heated through.Freeze cooked chicken and vegetables in freezer bags for up to 2 months—thaw and reheat as needed.

FAQs

Can I use frozen vegetables?

Fresh is best for texture, but frozen can be used—just expect more moisture and slight softness.

Is this recipe spicy?

It’s mildly spiced, but you can adjust the chili powder or add hot sauce for more heat.

Can I marinate the chicken ahead of time?

Yes, marinating the chicken in the seasoning and oil for a few hours enhances the flavor.

Can I use store-bought fajita seasoning?

Yes, a packet of fajita seasoning can replace the spices listed if you’re short on time.

Can I make this ahead of time?

Yes, chop and season everything, then refrigerate until ready to bake.

Do I need to flip the ingredients while baking?

No flipping is necessary, but tossing halfway through ensures even cooking.

Are these good for meal prep?

Absolutely—store in portions with rice or tortillas for easy weekday lunches.

What kind of chicken is best?

Boneless, skinless chicken breasts or thighs both work well—thighs are juicier.

Can I cook this on the grill?

Yes, use a grill-safe pan or foil tray and grill over medium heat until done.

What toppings go best with these fajitas?

Sour cream, guacamole, salsa, shredded cheese, and fresh cilantro are great choices.

Conclusion

Sheet Pan Chicken Fajitas offer a delicious, effortless way to enjoy a Tex-Mex classic right from your oven. With vibrant veggies, seasoned chicken, and customizable toppings, this meal is as fun to eat as it is simple to make. Whether you’re feeding a family or prepping lunches for the week, this one-pan wonder delivers bold flavor with minimal cleanup.