Easy sheet pan chicken fajitas packed with classic Mexican flavors — a healthy, one-pan weeknight dinner ready in under 30 minutes. Great for meal prep too!
Sheet pan meals are a lifesaver — minimal prep, simple cleanup, and great flavor. These sheet pan chicken fajitas combine juicy chicken with crisp bell peppers and onions, tossed in a warm blend of chili powder, cumin, paprika, garlic powder and oregano. A squeeze of fresh lime and a sprinkle of cilantro finish the dish for bright, fresh flavor.
They’re versatile: make lettuce wraps for a low-carb option, pile into tortillas, or serve over rice for a heartier meal. Top with avocado, salsa, sour cream or shredded cheese to suit your tastes. This recipe is easy enough for a busy weeknight and ideal for prepping on Sunday to enjoy during the week.
Ingredients You’ll Need
- Chicken – about 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2-inch strips. Boneless thighs work too.
- Bell peppers – 3 peppers, thinly sliced; use red, yellow and green or your preferred mix. Add poblano or jalapeño for heat.
- Onion – 1 onion, thinly sliced (yellow, white or red).
- Olive oil – 2 Tbsp to coat the chicken and vegetables.
- Spices – chili powder, cumin, paprika, garlic powder and oregano, plus salt and pepper.
- Lime juice – juice of 1 lime for finishing; fresh lime is recommended.
- Tortillas – flour or corn, or serve in lettuce cups or over rice for a bowl.
- Toppings – cilantro, avocado, salsa, sour cream, shredded cheese, or your favorites.
How to Make Sheet Pan Chicken Fajitas
- Preheat. Heat the oven to 400°F (200°C).
- Prepare ingredients. Slice chicken into strips and thinly slice the bell peppers and onion. Spread everything in an even layer on a large, lightly oiled sheet pan.
- Season. Drizzle with olive oil, then sprinkle the chili powder, cumin, paprika, garlic powder, oregano, salt and pepper over the chicken and vegetables. Toss to coat evenly.
- Bake. Roast for 20–25 minutes, tossing once halfway through, until the chicken is cooked through and the vegetables are tender. For charred edges, remove the chicken and broil the vegetables for 3–5 minutes.
- Finish and serve. Squeeze lime juice over the cooked fajitas and sprinkle with chopped cilantro. Serve with tortillas, rice or lettuce cups and your choice of toppings.
Sheet Pans I Like
I use large, sturdy sheet pans with slightly raised sides — they hold a good amount and make roasting easier. A thicker, durable pan helps with even cooking and lasts longer.
Storage and Meal Prep
This recipe stores and reheats well. Chop the vegetables and chicken the night before and keep them refrigerated in separate containers. Toss with seasoning and oil when you’re ready to roast. Leftovers make excellent meal-prep bowls — pair with brown rice or cauliflower rice and portion into containers for easy lunches or dinners.
When life is busy, sheet pan meals are especially convenient: assemble ahead, refrigerate, and finish in the oven when you’re ready to eat. They’re a reliable option for quick, healthy family dinners.
More Sheet Pan Meals
- 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 fajitas and enjoy them, leave a review and share a photo on Instagram — it’s great to see how you make the recipe your own!
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
- 3 bell peppers, thinly sliced (red, yellow, green)
- 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 oven to 400°F (200°C).
- Arrange chicken, peppers and onions on a baking sheet lightly coated with cooking spray or oil. Drizzle with olive oil, season with salt and pepper.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder and oregano. Sprinkle the spice mix over the chicken and vegetables, tossing to coat evenly and spread into a single layer.
- Bake for 20–25 minutes, tossing halfway through, until vegetables are tender and chicken is cooked through. For more char, remove chicken and broil the vegetables 3–5 minutes until edges char slightly.
- Drizzle with lime juice, sprinkle with cilantro and serve with tortillas or lettuce cups and desired toppings. Enjoy!
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.