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These Sheet Pan Chicken Fajitas prove that amazing Mexican food doesn’t require constant stirring or multiple pans – just toss everything on one sheet and let the oven do the work. In 35 minutes you’ll have perfectly roasted, smoky-charred chicken and peppers ready for building the ultimate fajita bar.

Sheet Pan Chicken Fajitas

Colorful bell peppers and seasoned chicken roasted together on one sheet pan for easy, hands-off fajitas. Minimal prep, maximum flavor, and practically no cleanup.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Mexican, Quick Meals

Servings 4 servings

Calories 580 kcal

Equipment

Baking sheet

Mixing bowl

Tongs

Cutting board

Sharp knife

Meat thermometer

Ingredients

  

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Chicken and Vegetables

• 1 1/2 lbs boneless skinless chicken breasts sliced into strips
• 3 bell peppers red, yellow, orange – sliced into strips
• 1 large onion sliced into strips
• 3 tbsp olive oil

Fajita Seasoning

• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper optional

For Serving

• 8 flour tortillas warmed
• 1 cup shredded cheese cheddar or Mexican blend
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• fresh cilantro chopped
• lime wedges for serving

Instructions

 

• Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
• In a small mixing bowl, combine all fajita seasoning ingredients: chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
• On cutting board, arrange sliced chicken, bell peppers, and onion on the prepared baking sheet in a single layer.
• Drizzle olive oil over everything and sprinkle with fajita seasoning. Use tongs to toss until chicken and vegetables are evenly coated.
• Spread everything out in a single layer again, making sure chicken pieces aren’t overlapping for even cooking.
• Roast for 20-25 minutes, stirring once halfway through with tongs, until chicken is cooked through (165°F internal temp) and vegetables are tender with some charred edges.
• Remove from oven and squeeze fresh lime juice over the top if desired.
• Warm tortillas: wrap in damp paper towels and microwave for 30 seconds, or heat individually in a dry skillet for 20 seconds per side.
• Serve chicken and vegetables in warm tortillas with your choice of toppings: cheese, sour cream, guacamole, salsa, and cilantro. Serve with lime wedges on the side.

Notes

The key to great sheet pan fajitas is spreading everything in a single layer for proper roasting and charring. Overlap causes steaming instead of roasting. You can substitute chicken thighs for even more flavorful, juicy results. Shrimp works great too – just reduce cooking time to 12-15 minutes. Add sliced jalapeños to the pan for extra heat. Make your own fajita seasoning blend to control sodium and freshness. This recipe is perfect for meal prep – store chicken and veggies separately from tortillas and toppings. Leftovers make excellent burrito bowls over rice the next day. For extra charred flavor, broil for the last 2-3 minutes of cooking.

ALLERGEN INFORMATION: Contains gluten (flour tortillas) and dairy (cheese, sour cream). Easily made gluten-free with corn tortillas and dairy-free by omitting cheese and sour cream. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 2gCalories: 580kcalCarbohydrates: 52gProtein: 42gFat: 22gSaturated Fat: 8gCholesterol: 115mgSodium: 920mgFiber: 6gSugar: 8g

Keyword 35 Minutes, Chicken, Dinner, Fajitas, Healthy, Mexican, One Pan, Quick Meals, Sheet Pan, Weeknight

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