As a dietitian who grew up in Texas, we ate a lot of Tex Mex growing up and these Sheet Pan Chicken Fajitas were one of the very first recipes I wrote down and shared with other people! Needless to say, it remains dear to my heart and a family favorite. 😊 Unlike traditional fajitas which are cooked in a skillet, making them on a sheet pan is a convenient option for busy weeknights. All you need are a few ingredients, a large sheet pan, and 30 minutes.
As a home cook, 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. These easy chicken fajitas are one of my favorites when am having a taco night and want something a little different. What works about this recipe (and makes it so good!) is the spice blend. It's an easy way to add flavor and turn chicken and vegetables into something a lot more exciting.
This is a great meal to serve for company because everyone can build their own fajitas. Make a large batch and serve it family style with a variety of options for toppings. I serve them either with tortillas and avocado greek yogurt mash and black bean pico de gallo or in a rice bowl with homemade guacamole, cilantro lime rice, and corn & black bean salsa.
If you like this recipe, you may also enjoy Chicken Fajita Rice Bowls, Southwest Chicken Bowls or Slow Cooker Chicken Tacos with Salsa.
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Key Ingredient Notes and Substitution Ideas
These Sheet Pan Chicken Fajitas are made with a handful of ingredients. Below are some 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 so it's personal preference. 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 because I prefer the flavor.
- 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 or homemade guacamole and black bean pico de gallo. Other topping ideas are hot sauce or salsa, chopped green onions, tomatoes, avocado slices, sour cream or Greek yogurt, cotija cheese, Mexican blend shredded cheese, lime wedges, or cilantro lime rice.
How to Make Easy Sheet Pan Chicken Fajitas
Below are the instructions for how to make this recipe with photos that I hope are helpful. 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. Add the spices to a small bowl and mix until combined to make a seasoning blend.
- 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 tortilla 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. But marinating the chicken separately is an easy way to ensure it gets well seasoned.
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 spicy kick!
- Deluxe - replace one of the bell peppers with mushrooms or zucchini for more of a variety of vegetables.
- Steak - use sliced skirt steak instead of chicken for a different protein.
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 it 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 it as a 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
- 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 similar sized pieces to ensure 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. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 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 spices to a small bowl and mix until combined to make a seasoning blend.
- 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. But marinating the chicken separately is an easy way to ensure it gets well seasoned.
Video
Notes
- I suggest marinading the chicken for at least 15-30 minutes (up to 24 hours) for the best results and flavor.
- Cut everything into similar sized pieces to ensure 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.
- 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.
David Lawrence
These are the best fajitas I have ever eaten, and I've eaten a lot!!!
Mallory
This just made my day! Thank you so much for taking time to leave a review and comment. You're the fajita king so I am truly honored!❤️