EASY Sheet Pan Chicken Fajitas packed with classic Mexican flavors—tender chicken, crisp peppers and onions—made on a single sheet pan in under 30 minutes. A fast, healthy weeknight dinner that’s also perfect for meal prep.
Sheet pan meals are a lifesaver for busy evenings, and these Sheet Pan Chicken Fajitas deliver big flavor with minimal fuss. Juicy slices of chicken roast alongside colorful bell peppers and onions, all tossed with a simple fajita spice mix of chili powder, cumin, paprika, garlic, and oregano. Finish with fresh lime juice and chopped cilantro for brightness. Serve in warm tortillas, over rice, or rolled into lettuce cups for a low-carb option.
Ingredients You’ll Need
- Chicken – about 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch strips (or substitute boneless, skinless chicken thighs).
- Bell peppers – 3 bell peppers, thinly sliced. Mix colors (red, yellow, green) for visual appeal. Optional: add poblano or jalapeño for heat.
- Onion – 1 medium onion, thinly sliced (yellow, white, or red).
- Olive oil – 2 tablespoons to coat the chicken and vegetables. Use a good quality, cold-pressed oil for best flavor.
- Spices – 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp oregano, plus salt and pepper to taste.
- Lime – juice of 1 lime to finish the dish; optional lime zest for extra brightness.
- Tortillas or lettuce cups – flour or corn tortillas, or large lettuce leaves for a low-carb option.
- Toppings – chopped cilantro, sliced avocado, salsa, shredded cheese, sour cream, or a creamy avocado dressing.
How to Make Sheet Pan Chicken Fajitas
- Preheat the oven. Preheat oven to 400°F (204°C).
- Prepare chicken and vegetables. Cut chicken into 1/2-inch strips. Thinly slice bell peppers and onion. Spread chicken and vegetables in a single layer on a large sheet pan lined with parchment or lightly sprayed with cooking spray.
- Season. Drizzle olive oil over the chicken and vegetables. In a small bowl, combine chili powder, cumin, paprika, garlic powder, oregano, salt, and pepper. Sprinkle the spice mixture evenly over everything and toss to coat.
- Bake. Roast in the preheated oven for 20–25 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender. For slightly charred edges, remove the chicken and broil the veggies for 3–5 minutes until they begin to char.
- Finish and serve. Drizzle with fresh lime juice and sprinkle with chopped cilantro. Serve with warm tortillas or lettuce cups and your preferred toppings.
Quick Tips
- Cut ingredients into similar-sized pieces so they cook evenly.
- If using chicken thighs, cook time is similar but check internal temperature to ensure doneness.
- To save time, slice peppers and onions the night before and store in the refrigerator.
- Make it a complete meal by serving over brown rice, cauliflower rice, or in a grain bowl.
Storage and Meal Prep
This recipe is ideal for meal prep. Chop vegetables and slice the chicken in advance, store in airtight containers in the refrigerator, and mix the spice blend ahead of time. When ready, combine everything on the sheet pan and roast. Leftovers will keep in the refrigerator for 3–4 days and reheat well in a skillet or oven. Pack into meal prep containers with rice or cauliflower rice and toppings for easy lunches.
Recipe Card
Sheet Pan Chicken Fajitas
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 4
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch strips
- 3 bell peppers, thinly sliced
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Juice of 1 lime
- 3 Tbsp chopped cilantro
- Optional toppings: sour cream, avocado, shredded cheese, salsa
- Serve with flour tortillas or lettuce cups
Instructions
- Preheat the oven to 400°F (204°C).
- Spread chicken, peppers, and onions on a baking sheet lined with parchment or lightly sprayed with cooking spray. Drizzle with olive oil and season with salt and pepper.
- Mix the chili powder, cumin, paprika, garlic powder, and oregano in a small bowl. Sprinkle the spice blend over the chicken and vegetables and toss to coat evenly.
- Bake for 20–25 minutes, tossing halfway through, until vegetables are tender and chicken is cooked through. For extra char, remove the chicken and broil the vegetables 3–5 minutes until edges begin to brown.
- Drizzle with lime juice, sprinkle with cilantro, and serve with tortillas or lettuce cups and desired toppings.
Nutrition (per serving)
- Calories: 317 kcal
- Carbohydrates: 8.7 g
- Protein: 41.6 g
- Fat: 11.5 g
- Saturated Fat: 2.1 g
- Sodium: 246.1 mg
- Fiber: 2.3 g
- Sugar: 4.6 g
Nutrition information is an approximation and should be used as a guideline.
More Sheet Pan Meal Ideas
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken & Veggies
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Rosemary Chicken & Potatoes
- Ginger Maple Chicken with Brussels Sprouts & Butternut Squash
If you try these Sheet Pan Chicken Fajitas, I hope they become a fast favorite for weeknights and meal prep. Enjoy experimenting with toppings and serving styles—tortillas, rice bowls, or lettuce wraps all work great!