Sheet Pan Chicken Fajitas

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Author:

Isabel

Published:

January 13, 2020

This post contains affiliate links. See disclosure policy.

These Sheet Pan Chicken Fajitas are a favorite Mexican weeknight dinner recipe that’s ready in only 30 minutes. Seasoned chicken breast, bell peppers, and onions are baked on one sheet pan all at the same time!

Sheet Pan Chicken Fajitas - Isabel Eats (1)

Say hello to the easiest way to make fajitas ever – on a sheet pan! Whether you make them for taco night or incorporate them into your weekly meal prep routine, these fajitas will not disappoint.

Highly seasoned with my favorite blend of Tex-Mex spices like ground cumin, chili powder, garlic powder, and smoked paprika, this sheet pan dinner is packed with flavor and requires very minimal effort. It’s also low in carbs, high in protein and packed with veggies.

It’s pretty much everything you could ever want in an easy dinner recipe!

Sheet Pan Chicken Fajitas - Isabel Eats (2)

How to make Sheet Pan Chicken Fajitas

To make this recipe, all you need is one large mixing bowl and one large baking sheet.

Add sliced chicken, bell peppers and onions to a mixing bowl.
Toss together with fajita seasoning, olive oil and a splash of white wine vinegar.
Transfer to a large baking sheet and bake for 20-25 minutes at 425°F.

That’s it! No need to flip the chicken and veggies halfway through cooking. Leaving them in the oven undisturbed really helps to caramelize the peppers and onions, which adds a beautiful rich and deep flavor.

Once out of the oven, sprinkle some fresh lime juice and cilantro on top for extra flavor. Then eat up!

Serving Suggestions

I love serving these sheet pan fajitas in corn tortillas with a drizzle of Mexican crema and cotija cheese. They make for a super quick and easy taco night during the week that is always welcome in my house.

If you’re making them as a healthy meal prep recipe to eat throughout the week, here are a few side dishes that would pair perfectly:

Authentic Mexican Rice
Cilantro Lime Cauliflower Rice
Mexican Cauliflower Rice
Easy Refried Beans
Black Bean and Corn Salsa
Guacamole

Sheet Pan Chicken Fajitas - Isabel Eats (3)

More Sheet Pan Recipes

Sheet Pan Steak Fajitas
Sheet Pan Quesadillas
Sheet Pan Eggs and Breakfast Hash

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4.87 from 52 votes

servings: 6 servings

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Prep: 10 minutes minutes

Cook: 20 minutes minutes

Total: 30 minutes minutes

These Sheet Pan Chicken Fajitas are a favorite Mexican dinner recipe that's ready in only 30 minutes. Flavorful, healthy and easy to make!

Video

Ingredients

▢ 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
▢ 3 medium bell peppers, cut into strips
▢ 1 medium red onion, sliced
▢ 3 tablespoons olive oil, plus more for greasing
▢ 1 tablespoon white wine vinegar
▢ 4 teaspoons chili powder
▢ 2 teaspoons kosher salt
▢ 1 teaspoon onion powder
▢ 1 teaspoon garlic powder
▢ 1/2 teaspoon ground cumin
▢ 1/2 teaspoon smoked paprika
▢ 1/2 teaspoon freshly ground black pepper
▢ 2 tablespoons lime juice (about the juice of 1 lime)
▢ 1/4 cup chopped cilantro (optional)

Instructions

Preheat oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
In a large bowl, add chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika and black pepper.
Toss together until everything is combined and evenly coated.
Transfer to the prepared baking sheet and spread out into an even layer so that everything cooks evenly.
Place in the oven and bake for 20-25 minutes or until the chicken is completely cooked through.
Mix in lime juice and cilantro. Serve immediately in warm corn tortillas, flour tortillas or with Mexican rice.

Notes

You may need to spread out the fajitas on two baking sheets if using large bell peppers and onions instead of medium-sized ingredients.

Nutrition Information

Serving: 1serving, Calories: 202kcal (10%), Carbohydrates: 6g (2%), Protein: 27g (54%), Fat: 8g (12%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 79mg (26%), Sodium: 727mg (30%), Potassium: 175mg (5%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 1100IU (22%), Vitamin C: 45mg (55%), Calcium: 90mg (9%), Iron: 1mg (6%)

Author: Isabel Orozco-Moore

Category: Mexican

B K
April 7, 2024

One of our very favorite, go-to meals! Easy peasy and the seasoning is spot on.
Once, I forgot to buy tortillas so I served them over mashed potatoes and they were delicious served this way too!
Reply
Eka
March 10, 2024

So easy and yummy! Will definitely make again.
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Ana
February 17, 2024

This was easy and very tasty . Used mission zero card street taco tortillas. My husband loved them.
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Cindy Accardi
February 4, 2024

This is such a great recipe. The vinegar really kicks it up a notch. Easy peasy and no mess!
Reply
Yanna
See Also
50+ One-Pot Meals for Easy Weeknight Dinners
December 28, 2023
I make this all the time it’s amazing! Thank you for sharing
Reply
Denise Balcanoff
November 2, 2023

This has become my favorite recipe! So easy and delicious. I use all kinds of veggies, even butternut squash! I skip the tortilla and just enjoy the chicken and veggies on their own. Yum!
Reply
Maureen
October 18, 2023
Made the dish and it was excellent great flavors and very easy Will now be on our meal rotation Thank you for sharing !
Reply
Tanya Rudolph
August 23, 2023

This is amazing! Third time making it this month. Family loves it. We added two small hot 🌶️. Very easy to throw together after work.
Thank you!
Reply
Jennifer Eck
August 21, 2023

So easy and delicious … followed the recipe exactly and it was a crowd favorite
Reply
Bobi
July 20, 2023

Made this tonight as written. I love the sheet pan technique! I was concerned that the smoked paprika would be too much but it wasn’t at all. It added a nice smokey background. 20 minutes was almost too long but that could have been my fault. I wanted to be sure the chicken cooked through so I put the veggies down first and put the chicken on top so it would be more exposed. The peppers and onion were perfectly cooked for me. Cooked enough to be limp but still have a nice crunch. When I make this again, I’m going to mix the marinade and add it to the chicken strips first and let them sit in the frig for a few hours. Then, toss them with the veggies and place on the sheet pan. This recipe would work well the next day warm or cold over a salad. It would also make a good filling for an omelet. Thank you for posting! I enjoy your website. I’ve made your pork carnitas many times and they are always a hit!
Reply
1. Ana @ Isabel Eats
  July 27, 2023
  Thank you so much for your feedback Bobi!
  Reply
MK
July 9, 2023

These are delicious! I love fajitas and have tried many recipes, nothing beats these! I like them for dinner or my weekly lunch meal preps.
Reply
Deorah
June 27, 2023

Very good, easy to make.
Reply
Theresa Cupo
June 15, 2023
Super yummy! I will definitely be making these again
Reply
Rosemary
June 10, 2023

Yum thanjs
Reply
Zen
April 21, 2023

Delicious and easy! My husband loved them! I added hatch green chili salsa and cheddar cheese for toppings.
Reply