Sheet Pan Chicken Fajitas
Easy sheet pan chicken fajitas roasted with peppers, onions, and a bold homemade seasoning—perfect for quick weeknight dinners.
by Diana Rattray
A homemade fajita spice blend flavors these sheet pan chicken fajitas perfectly. Baking the chicken and vegetables strips in a hot oven means minimal cleanup as well. Just slice the chicken and vegetables, toss them with the oil and spices, and bake! Another benefit—the dish is high in protein and low in carbohydrates Serve the fajitas on lettuce leaves or low carb tortillas if you like.
Serve the sizzling mixture with warm tortillas, fresh lime, and cilantro, and you have a vibrant, flavorful dinner the whole family will love. It’s fast, customizable, and perfect for those nights when you want something delicious without much effort.
What You’ll Like About This Dish
One-pan convenience. Chicken and vegetables roast together for easy prep and cleanup.
Homemade seasoning. A quick blend of pantry spices gives the fajitas bold flavor.
Family-friendly. Everyone can build their own fajitas with their favorite toppings.
Ingredient Notes
- Bell peppers: Use a mix of colors for sweetness and a vibrant look.
- Onion: Sliced thin for quick roasting and caramelization.
- Chicken breasts: Cut into strips so they cook evenly with the vegetables.
- Vegetable oil: Helps the spices adhere and promotes browning.
- Chili powder & cumin: The base of classic fajita flavor.
- Paprika: Adds color and mild smokiness.
- Garlic & onion powder: Boost savory depth.
- Kosher salt & sugar: Balance the seasoning.
- Cayenne pepper: Adds a hint of heat.
- Lime juice: Brightens the finished fajitas.
- Cilantro: Freshens the flavors.
- Tortillas: Choose flour or corn based on preference.
Steps to Make Sheet Pan Chicken Fajitas
- Preheat the oven and prepare the peppers and onions.
- Cut the chicken into strips for even cooking.
- Toss the chicken and vegetables with oil in a large bowl.
- Combine the spices to make the homemade fajita seasoning.
- Coat the chicken and vegetables evenly with the seasoning mixture.
- Spread everything out on a large sheet pan.
- Roast until the chicken is cooked through and the vegetables are tender.
- Finish with lime juice and cilantro.
- Serve with warm tortillas.
Tips for Sheet Pan Chicken Fajitas
- Slice the vegetables evenly so they roast at the same rate.
- Use two sheet pans if the mixture seems crowded.
- Warm the tortillas briefly in foil in the oven while the fajitas cook.
- Add sliced jalapeños for extra heat.
Recipe Variations
- Steak fajitas. Swap the chicken for thinly sliced flank or skirt steak.
- Spicy version. Add more cayenne or a pinch of chipotle powder.
- Low-carb option. Serve over cauliflower rice or in lettuce wraps.
- Veggie-forward. Add mushrooms or zucchini to the pan.
- Creamy twist. Add a dollop of sour cream or chipotle crema when serving.
Serving Suggestions
- Serve in warm tortillas with favorite toppings.
- Pair with Mexican rice or cilantro-lime rice.
- Add guacamole, salsa, or sour cream to customize.
- Garnish with extra lime wedges and fresh cilantro.
How to Store Sheet Pan Chicken Fajitas
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Freeze: Freeze the chicken and vegetables together for up to 2 months. Thaw overnight.
Reheat: Warm in a skillet or in the oven at 350°F until heated through.
If you enjoy Tex-Mex and Mexican flavors, you might like these loaded nachos or this tasty Instant Pot taco meat.
Sheet Pan Chicken Fajitas
Ingredients
- 3 large bell peppers, green, red, and yellow or orange
- 1 large onion, halved and cut into slices
- 1 1/2 pounds chicken breasts, boneless
- 3 tablespoons vegetable oil
Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Dash cayenne pepper
For Serving
- 1 tablespoon lime juice, plus lime wedges for serving
- Fresh chopped cilantro, for garnish
- Flour or corn tortillas, for serving
Instructions
- Preheat the oven to 425 F.
- Remove the stems and seeds from the bell peppers and cut them into thin strips.
- Cut the onion in half lengthwise and cut it into thin wedges.
- Cut the chicken breasts into strips. If the chicken breasts are thick, slice them horizontally into thinner cutlets and then cut them into strips.
- In a large bowl, combine the chicken and vegetables with the olive oil; toss to coat.
- Combine the spices and seasonings and toss with the chicken and vegetable mixture.
- Spread the fajita mixture out on a large rimmed baking pan and bake in the preheated oven for about 20 to 24 minutes.
- Drizzle with lime juice and sprinkle chopped cilantro over all.
- Serve with warm tortillas.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
