Craving a restaurant-quality meal without the hassle? These Sheet Pan Chicken Fajitas are your answer! Bursting with juicy chicken, vibrant bell peppers, and zesty spices, this one-pan wonder delivers bold Tex-Mex flavors in just 30 minutes. Perfect for busy weeknights or casual gatherings, this recipe is not only quick and easy but also customizable to suit your taste. Whether you’re meal prepping or feeding a hungry family, these fajitas are a healthy, crowd-pleasing option that’ll make your kitchen smell amazing. Let’s dive into this simple, delicious dish that’s destined to become a regular on your dinner rotation!
Why You’ll Love This Recipe
- Effortless Prep & Cleanup: One pan means minimal dishes.
- Quick Cooking Time: Ready in under 30 minutes.
- Healthy & Nutritious: Packed with lean protein and colorful veggies.
- Customizable: Adjust spices and toppings to your liking.
- Meal-Prep Friendly: Perfect for leftovers or next-day lunches.
Ingredients You’ll Need
Main Ingredients:
- 1 1/2 lbs chicken breast, sliced into strips
- 3 bell peppers (red, yellow, green), sliced
- 1 red onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- 8 small flour or corn tortillas
Optional Additions:
- Sliced jalapeños for heat
- Avocado or guacamole
- Sour cream or Greek yogurt
- Shredded cheese
- Salsa or pico de gallo
How to Make Sheet Pan Chicken Fajitas
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Mix the Spices: In a small bowl, combine chili powder, paprika, cumin, garlic powder, oregano, salt, and pepper.
- Season the Chicken & Veggies: Place chicken strips, bell peppers, and onions on the baking sheet. Drizzle with olive oil and sprinkle the spice mix over everything. Toss until well coated.
- Spread & Bake: Spread the mixture in an even layer. Bake for 20-25 minutes, or until the chicken is cooked through and veggies are tender.
- Finish & Serve: Squeeze fresh lime juice over the fajitas and garnish with cilantro. Serve with warm tortillas and your favorite toppings.
Tips for the Best Sheet Pan Fajitas
- Slice Evenly: Cut chicken and veggies into similar-sized strips for even cooking.
- Don’t Overcrowd the Pan: Use a large sheet pan or two smaller ones to prevent steaming.
- High Heat is Key: Cooking at 400°F ensures a nice char on the veggies.
- Marinate for Extra Flavor: If you have time, marinate the chicken in the spices and oil for 30 minutes.
What to Serve with Chicken Fajitas
- Mexican rice or cilantro lime rice
- Refried or black beans
- Tortilla chips with salsa or queso
- Fresh green salad with avocado dressing
FAQs
Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs add extra juiciness and flavor — just adjust the cooking time slightly.
Are sheet pan fajitas spicy? They have a mild kick, but you can increase or decrease the chili powder or add cayenne pepper.
Can I make this recipe ahead of time? Yes! You can slice the chicken and veggies, toss them in the spices, and refrigerate until ready to bake.
Servings and Timing
- Servings: 4-6 people
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
Variations
- Shrimp Fajitas: Swap chicken for shrimp and reduce bake time to 10 minutes.
- Vegetarian Option: Use portobello mushrooms or tofu instead of chicken.
Conclusion
Sheet Pan Chicken Fajitas are the ultimate easy, flavorful meal that comes together in no time. Perfect for meal prep, family dinners, or casual entertaining, this recipe is versatile, healthy, and endlessly customizable. With minimal cleanup and maximum flavor, it’s a dish you’ll come back to again and again. So grab your sheet pan, load up on spices, and let’s make some delicious fajitas tonight!
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 lbs chicken breast sliced into strips
- 3 bell peppers red, yellow, green, sliced
- 1 red onion thinly sliced
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- 8 small flour or corn tortillas
Instructions
Preheat & Prepare:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Mix the Spices:
- In a small bowl, combine chili powder, paprika, cumin, garlic powder, oregano, salt, and pepper.
Season the Chicken & Veggies:
- Place chicken strips, bell peppers, and onions on the baking sheet. Drizzle with olive oil and sprinkle the spice mix over everything. Toss until well coated.
Spread & Bake:
- Spread the mixture in an even layer. Bake for 20-25 minutes, or until the chicken is cooked through and veggies are tender.
Finish & Serve:
- Squeeze fresh lime juice over the fajitas and garnish with cilantro. Serve with warm tortillas and your favorite toppings
Notes
- Protein Options: Swap chicken for shrimp, steak, or even portobello mushrooms for a veggie version.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Low-Carb Option: Serve the fajita filling over cauliflower rice or in lettuce wraps.
- Homemade Seasoning: No fajita seasoning on hand? Use a mix of chili powder, paprika, cumin, garlic powder, onion powder, and a pinch of cayenne.