These Sheet Pan Chicken Fajitas are the epitome of an easy meal and they have the best flavor! Unlike traditional fajitas which are cooked in a skillet, making them on a sheet pan is a convenient option for busy nights. All you need is a few ingredients, a large sheet pan, and 25-30 minutes.
As a dietitian, I fully appreciate sheet pan meals! They're minimal effort, an easy way to get a healthy meal on the table, and the ingredient and flavor combinations are endless with so many opportunities for delicious dinners! T
These easy chicken fajitas are one of my favorite recipes when am having taco night. The spice blend adds lots of flavor and it's way more fun than your basic chicken & veggies!
This is a great meal to serve for company because everyone can build their own fajitas. Make a large batch of the chicken & veggies and serve it family style with a variety of options for toppings! I hope it becomes a family favorite for you.
I serve these fajitas with avocado crema, homemade guacamole, cilantro lime rice, and corn & black bean salsa. If you like this recipe, you may also enjoy my Southwest Chicken Bowls or Slow Cooker Chicken Tacos with Salsa.
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Key Ingredient Notes and Substitutions
These Sheet Pan Chicken Fajitas are made with a handful of ingredients. Below are some ingredient notes. Check the recipe card at the bottom for measurements.
- Chicken - I use boneless skinless chicken breasts for this recipe, but chicken thighs work too, I just find them harder to cut raw. Chicken is a high quality lean protein and also provides important nutrients including iron and vitamin B6.
- Bell Peppers - I use a combination of fresh colorful bell peppers! Green bell peppers, red peppers, yellow bell peppers, or orange peppers all work!
- Onion - you can use red onion or yellow onion for this recipe. I typically use red.
- Spice Blend - make your own homemade fajita seasoning mix with chili powder, cumin, paprika, smoked paprika, oregano, garlic powder, onion powder, kosher salt, and black pepper. If you're in a time pinch, you can use a fajita seasoning packet or taco seasoning packet instead.
- Fresh Lime Juice - I suggest using fresh lime rather than bottled for this recipe. It really impacts the flavor! Lemon juice can be used as a substitution.
- Fresh Cilantro - fresh cilantro adds a ton of fresh flavor and also some antioxidants. Feel free to substitute with parsley if you don't like cilantro.
- Extra-Virgin Olive Oil - you'll coat everything in olive oil before cooking it. This helps retain moisture and adds flavor! You can use avocado oil instead if you prefer.
- Warm Tortillas - But you can use warm flour tortillas or corn tortillas If you're looking for a gluten-free option and don't like corn tortillas, I like Siete brand almond flour tortillas. If you want a low carb option, lettuce wraps work here!
- Your favorite fajita toppings - some of my favorite toppings are a simple avocado crema & salsa with black beans to serve with these tacos! Other topping ideas are hot sauce or salsa, red onions, green onions, tomatoes, avocado slices, guacamole, sour cream or Greek yogurt, cotija cheese, lime wedges, or cilantro lime rice.
How to Make Sheet Pan Chicken Fajitas
Below are the instructions for how to make these easy sheet pan chicken fajitas with some visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips.
- Step 2: Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes. Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Step 3: Add the marinated raw chicken slices to the baking sheet with the fresh veggies and spread everything in a single layer. You may need to use 2 sheet pans to ensure everything is in an even layer. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven.
- Step 4: Add a squeeze of lime and fresh cilantro on top of the cooked chicken fajita mix. Assemble your fajitas by adding everything to a warm toritlla with your favorite fajita toppings!
Hint: For even easier clean up and to save on dirty dishes, you can add the chicken & veggies directly to the sheet pan with the olive oil and seasonings and mix to combine, making sure everything is well coated.
Dietitian Tip
Making sheet pan meals like these fajitas is one of the easiest ways to get a healthy meal on the table in record time! Just chop, season, and bake. I like to clean up the kitchen while everything is in the oven. That way after dinner there's only the dishes I ate off of to wash.
Video of How to Make Sheet Pan Chicken Fajitas
Here's a video of how to make this recipe that I hope is helpful!
Variations
The great thing about this sheet pan chicken fajita recipe is you can customize to your taste! Below are some ideas but feel free to get creative.
- Spicy - add chili pepper flakes or cayenne pepper for a bit of kick!
- Deluxe - replace one of the bell peppers with mushrooms or zucchini for more of a variety of vegetables.
Ideas for Serving
- Fajita Bar - I suggest serving these family style with a few of the following (pick 2-3 of your favorites): cilantro lime rice, black bean & corn salsa, mango pico de gallo, avocado crema, homemade guacamole, Southwest dressing, street corn salad, or corn & cucumber salad. Other toppings I suggest are sliced avocado, salsa, and a small bowl of sour cream or Greek yogurt.
- Chicken Fajita Bowl - turn this sheet pan recipe into a bowl by adding the chicken and veggies to a rice bowl with black beans, homemade guacamole, and a creamy avocado sauce.
- On top of a salad - turn this taco meat into a fajita salad by adding it on top of crisp romaine lettuce with your favorite dressing like this smoky Southwest dressing and pico de gallo or hot sauce.
- Low Carb - serve this weeknight dinner in lettuce wraps or with cauliflower rice for a low-carb option with great flavor!
Equipment
You'll need a large baking sheet for this recipe. I have Nordic Ware sheet pans and use them all the time. They hold up well and are perfect for easy dinner recipes like these sheet pan chicken fajitas.
Meal Prep and Storage for Sheet Pan Chicken Fajitas
- Meal Prep - you can chop the vegetables ahead of time and also cut and marinade the chicken in an airtight container the refrigerator so that when it comes time to make the sheet pan fajitas, all that's left to do is throw everything on a sheet pan and cook it.
- Storage: Refrigerator - store leftover chicken fajitas in an airtight container in the refrigerator for up to 3-4 days.
Expert Tips
- I suggest marinading the chicken for at least 15-30 minutes (up to 24 hours) for the best results and flavor.
- Cut everything into evenly sized pieces for it all cooks evenly.
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read thermometer. Chicken is done when it reaches a temperature of
- 165℉ (75°C)
- Choose bell peppers that look ripe! To tell if a bell pepper is ripe, you can look at the color and skin. It should be a vibrant color and the skin should be slightly shiny. It should also feel a bit heavy for it's size.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. Chicken provides high quality protein and several other nutrients including iron and B vitamins. Bell peppers provide antioxidants and vitamins A and C. I suggest adding even more nutrition in your choice of toppings! Black beans provide dietary fiber to support gut health, avocado provides heart healthy fatty acids, and salsa is an easy way to add tons of flavor without adding more calories or saturated fats.
Of course! Feel free to use your favorite seasoning packet instead. Siete brand has a good one. No need to add extra salt if using a seasoning packet.
Absolutely! If you use chicken thighs, they may take slightly longer to cook.
Related
Looking for other dietitian recipes like this? Try these:
Perfect for Pairing
These are my favorite dishes to serve with Sheet Pan Chicken Fajitas:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram....I LOVE knowing there’s people out there trying out my recipes! 🙂 IG: @mallorythedietitian.
📖 Recipe
Quick & Easy Sheet Pan Chicken Fajitas
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts or chicken thighs
- 3 bell peppers I use 1 green, 1 red, and 1 yellow or orange
- 1 red onion or ½ large
- 2 tablespoon extra virgin olive oil
- ½ cup cilantro
- 1 lime, juice of
For Fajita Seasoning Blend
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt* use ½ teaspoon if you're sensitive to salt
- ½ teaspoon black pepepr
Instructions
- Preheat the oven to 425℉ (218°C) and line a large baking sheet with parchment paper sprayed with olive oil or cooking spray. Cut the bell peppers, onion, and chicken into thin strips.
- Add the chicken to a large mixing bowl with half the olive oil and seasoning blend. Set it aside to marinade at least 15 minutes. Add the sliced bell peppers and onion to the sheet pan with the rest of the olive oil and seasoning.
- Add the marinated raw chicken slices to the baking sheet with the fresh veggies and spread everything in a single layer. You may need to use 2 sheet pans to ensure everything is in an even layer. Bake in the preheated oven for 20-22 minutes until the chicken reaches an internal temperature of 165℉ (75°C). Cook time will vary depending on your oven.
- Add a squeeze of lime and fresh cilantro on top of the cooked chicken fajita mix. Assemble your fajitas by adding everything to a warm toritlla with your favorite fajita toppings!
- Hint: For even easier clean up and to save on dirty dishes, you can add the chicken & veggies directly to the sheet pan with the olive oil and seasonings and mix to combine, making sure everything is well coated.
Video
Notes
- I suggest marinading the chicken for at least 15 minutes (up to 24 hours) for the best results and flavor.
- Cut everything into evenly sized pieces for it all cooks evenly.
- Be sure to spread the chicken and vegetables in an even layer on the baking sheet so that the air can circulate and cook everything through.
- The best way to tell for sure that your chicken is done is to measure the internal temperature with an instant read thermometer. Chicken is done when it reaches a temperature of 165℉ (75°C).
- Choose bell peppers that look ripe! To tell if a bell pepper is ripe, you can look at the color and skin. It should be a vibrant color and the skin should be slightly shiny. It should also feel a bit heavy for it's size.
- Meal Prep - you can chop the vegetables ahead of time and also cut and marinade the chicken in an airtight container the refrigerator so that when it comes time to make the sheet pan fajitas, all that's left to do is throw everything on a sheet pan and cook it.
- Storage: Refrigerator - store leftover chicken fajitas in an airtight container in the refrigerator for up to 3-4 days.
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