Cooking big meals can feel overwhelming—I know the pressure of getting something tasty on the table when time is tight. If you need a reliable, fast dish that feeds a crowd and still tastes like it came from your favorite restaurant, this is it.
For large families or gatherings, sheet pan chicken fajitas are my go-to. They’re simple to prepare, easy to scale up, and the mix of smoky, charred peppers and tender chicken makes everyone happy.
Traeger Chicken Fajitas
When I think of perfect chicken fajitas I picture smoky grilled meat, softened onions, crisp bell peppers, and warm tortillas ready to be filled. I love assembling mine just the way I like it—lots of peppers, a little extra onion, and plenty of toppings. With a large family at home, I make enough for everyone and cook it all on a sheet pan to keep things fast and organized.
Cooking on a pellet grill like a Traeger gives the chicken and vegetables a subtle smoky depth that elevates the whole meal, but you can also make this in a conventional oven with excellent results.
More South-of-the-Border Inspired Recipes available on this site
Recipe Shopping List
You may already have most of these pantry staples. For exact amounts see the ingredient list below. This shopping list is meant to make prep quick.
- Chicken breast
- Large onion
- Red bell pepper
- Orange (or yellow) bell pepper
- Salt
- Onion powder
- Granulated garlic
- Chile Margarita or your favorite fajita/taco seasoning
- Neutral oil (vegetable, canola, or avocado oil)
Try pairing with a smoky salsa or guacamole for serving
How To Make This Recipe
Below is a concise overview of the method so you can see the workflow at a glance. Follow the full ingredient measurements and steps in the recipe card section for the best results.
- Preheat: Prepare a large sheet pan with non-stick foil or spray, place it in the grill or oven, and preheat to 450°F (230°C).
- Season: Combine oil and seasonings, then toss the sliced chicken and vegetables until evenly coated.
- Cook: Spread everything on the hot sheet pan in a single layer and cook 8–10 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Serve: Remove from the heat and serve with warmed tortillas and your favorite toppings.
Serve with a side of Mexican-style rice or a fresh salad
Recipe Tips
- Slice the chicken thin so it cooks quickly and stays tender. Uniform pieces help everything finish at the same time.
- Preheat the sheet pan inside the grill or oven. A very hot pan helps develop a light char on the peppers and edges of the chicken for extra flavor.
- Arrange ingredients in a single layer so they roast evenly. Crowding the pan traps steam and prevents browning.
- Customize the toppings—sour cream, cilantro, pickled onions, shredded cheese, chopped avocado, lime wedges, and salsa all work well.
If you want child-friendly options, cut the peppers smaller or choose milder seasonings. For meal prep, make a double batch and refrigerate the cooked chicken and peppers for up to 3 days; reheat gently in a skillet or oven before serving.
Enjoy with some Mexican fried rice or refried beans
More Chicken Recipes
- Traeger BBQ Chicken Sandwich
- Greek Chicken Marinade
- Traeger Baked Cheddar Chicken
- Grilled Chicken Sandwich
- Traeger Butterflied Chicken Legs
- Traeger Vietnamese Chicken Thighs
- Chicken Paprikash
- Smoked Chicken Salad Sandwich
- Smoked Butter Chicken Thighs
- Traeger Chicken Pot Pie
- Traeger Chicken Teriyaki
- Traeger Nashville Hot Chicken
- Sweet Chili Chicken Leg Quarters
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Traeger Chicken Fajitas
These sheet pan fajitas are built for busy cooks who want a flavorful, hands-off meal that feeds a crowd. The quick prep and high-heat finish keep the chicken juicy while giving the peppers a bright, slightly charred bite.
10 minutes
10 minutes
20 minutes
Ingredients
- 2 pounds chicken breast, thinly sliced
- 1 large onion, sliced
- 1 large red bell pepper, seeded and sliced
- 1 large orange bell pepper, seeded and sliced
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon granulated garlic
- 2 tablespoons Chile Margarita seasoning (or any preferred fajita seasoning)
- 2 tablespoons oil
Instructions
- Preheat your Traeger grill or oven to 450°F (230°C).
- Combine the oil, salt, onion powder, granulated garlic, and Chile Margarita seasoning in a large bowl. Add the sliced chicken, onion, and peppers and toss until evenly coated.
- Line a large sheet pan with non-stick foil or spray and place it in the preheated grill or oven to heat for about 10 minutes.
- Carefully transfer the seasoned chicken and vegetables to the hot sheet pan, spreading them into a single layer. Close the grill or oven and cook 8–10 minutes, stirring once if needed, until the chicken is no longer pink and the vegetables are tender-crisp.
- Remove from the heat and let rest for a couple of minutes. Serve with warm tortillas and desired toppings such as lime wedges, cilantro, salsa, cheese, or sour cream.
Nutrition Information:
Yield: 10
Amount Per Serving (estimate):
Calories: 187
Total Fat: 6g
Cholesterol: 78mg
Sodium: 1174mg
Carbohydrates: 2g
Protein: 28g
Nutrition data are estimates only. Consult a trusted source for medical or dietary needs.
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