Quick Sheet Pan Chicken Fajitas: Flavorful Weeknight Meal (Print Version)
Whip up easy Sheet Pan Chicken Fajitas for a delicious, quick weeknight dinner. Tender chicken, vibrant peppers, and bold spices, all on one pan!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free (with corn tortillas)
# Ingredients:
→ Main Fajita Fixings
01 -
1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch strips
02 -
2 large bell peppers (red, yellow, or green), sliced
03 -
1 red onion, sliced thin
04 -
2 tbsp olive oil
→ Flavorful Spices
05 -
2 tbsp fajita seasoning
06 -
1 tsp ground cumin
07 -
1/2 tsp chili powder
08 -
1/2 tsp garlic powder
09 -
Salt and black pepper to taste
→ Fresh Toppings & Servings
10 -
1 lime, cut into wedges
11 -
8-12 small tortillas (corn or flour), warmed
12 -
Fresh cilantro, chopped (for garnish)
13 -
Avocado slices or guacamole
14 -
Sour cream or Greek yogurt
15 -
Salsa
→ Optional Add-ins
16 -
Sliced jalapeños (for heat)
17 -
Black beans (on the side)
# Instructions:
01 -
First things first, get that oven preheating to a toasty 400°F (200°C) and line your biggest sheet pan with parchment paper – trust me, cleanup is a breeze! Now, slice your chicken breasts into thin strips, about 1/2 inch thick. Then, tackle those bell peppers and the red onion, slicing them into similar-sized strips. I always try to make them uniform so they cook evenly; I've had times where some were burnt and others still crunchy, and that's just not the vibe we're going for, you know?
02 -
Next, grab a large bowl. Toss in your chicken, bell peppers, and red onion. Drizzle generously with olive oil – I usually do about two tablespoons, but honestly, just enough to coat everything lightly. Sprinkle in your fajita seasoning, cumin, chili powder, and garlic powder. Now, get in there with your hands and really mix it all up until everything is beautifully coated. This is where you start smelling all those amazing spices, and it gets me so excited for dinner! I once forgot a spice here, and the flavor was just... meh. Don't be like past-me!
03 -
Carefully spread the seasoned chicken and veggies in a single layer on your prepared sheet pan. This is crucial for getting everything to roast properly and not steam. If your pan is too crowded, things won't get that lovely char. If you have a smaller pan, it's totally okay to use two! I’ve definitely crowded a pan before, and the result was less 'crispy fajita' and more 'soggy stir-fry'. Live and learn, right?
04 -
Pop that sheet pan into your preheated oven. Let it roast for about 15-20 minutes. Around the 10-minute mark, I like to give everything a good stir to ensure even cooking and browning. You're looking for the chicken to be cooked through and the veggies to be tender-crisp with a little bit of char around the edges. Oh, the smell at this point is just incredible – smoky and savory, making my stomach rumble every time!
05 -
Once your fajitas are out of the oven, immediately squeeze fresh lime juice all over them. This brightens up all those rich, smoky flavors and adds that essential zing. I usually use half a lime, but sometimes I’ll go for a whole one if I’m feeling extra zesty. It’s a small step, but it makes such a huge difference; honestly, don't skip it! This is where you see the vibrant colors truly pop.
06 -
Transfer your delicious Sheet Pan Chicken Fajitas to a serving platter, or just bring the whole sheet pan to the table – I do that sometimes, keeps it casual! Garnish with fresh cilantro. Serve immediately with warm tortillas and your favorite toppings like avocado slices, guacamole, sour cream, or salsa. Watching everyone dig in and build their own fajitas is honestly one of my favorite parts of this meal. It feels so communal and joyful!
# Notes:
01 -
Always use a large enough sheet pan to avoid steaming the veggies; overcrowding is a no-go for that perfect char.
02 -
Leftovers store well for 3-4 days in an airtight container; reheat gently in a skillet for best results.
03 -
If you're out of bell peppers, thin-sliced sweet potatoes can add a surprising and delicious sweetness.
04 -
Serving with fresh lime wedges and a generous sprinkle of cilantro really makes all the flavors sing.
# Equipment Needed:
01 -
Large sheet pan
02 -
large mixing bowl
03 -
sharp knife
04 -
cutting board
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 25-35g
Protein: 30-40g