Sheet Pan Chicken Fajitas
These sheet pan chicken fajitas are made with seasoned chicken, bell peppers, and onions so every bite has a mix of tender meat and roasted vegetables with a warm, savory flavor.
This is the kind of dinner that works when you need something hands-off. It's a good option for busy weeknights, weekend dinners, or when you need something that can feed a group without extra work. Set everything out and let everyone build their own fajitas.
Why You'll Love This Recipe
- Everything cooks on one pan. The chicken and vegetables roast together, which keeps cleanup simple.
- Easy to prep ahead. You can slice everything earlier in the day and just toss it in the oven when ready.
- Family-friendly setup. Everyone can build their own fajitas with the toppings they like.
- Uses everyday ingredients. Most of the spices and ingredients are pantry staples or easy to find.
I usually make this when I want a dinner that doesn't require much attention once it's in the oven. It's also helpful when feeding a group since everything can be served right off the pan.
Ingredients
These are the main ingredients used in sheet pan chicken fajitas.
- Chicken: The main protein in the recipe and what makes the fajitas filling enough for dinner.
- Bell Peppers: Add color, a little sweetness, and soften as they roast on the pan.
- Red Onion: Adds savory flavor and cooks down until tender in the oven.
- Olive Oil: Helps coat the chicken and vegetables so the seasonings stick evenly.
- Paprika: Adds mild smoky flavor and color to the chicken.
- Garlic Powder: Brings extra savory flavor throughout the mixture.
- Onion Powder: Helps deepen the onion flavor in the seasoning blend.
- Mexican Chili Powder: Adds warmth and gives the fajitas their classic seasoned flavor.
- Dried Oregano: Adds an herby note that works well with the peppers and chicken.
- Cumin: Gives the fajitas a warm, earthy flavor.
- Garlic Cloves: Add fresh garlic flavor to the chicken and vegetables.
- Cilantro: Used at the end for a fresh topping and extra color.
- Lime: Adds a fresh squeeze of citrus right before serving.
- Sour Cream: A cool topping that balances the warm seasoning.
- Avocado: Adds a creamy topping for serving.
- Mozzarella: Melted or sprinkled on top for a cheesy finish.
- Tortillas: Used for serving the chicken and vegetables as fajitas.
How to Make Chicken Fajitas On Sheet Pan
Step 1: Preheat the oven to 375°F. Add the diced chicken, olive oil, and spices to a large bowl and mix until coated.
Step 2: Add the sliced peppers, onion, and garlic to the bowl and toss everything together until evenly mixed.
Step 3: Spread the mixture onto a lined sheet pan in a single layer so it cooks evenly.
Step 4: Bake for 30-35 minutes until the chicken is cooked through and slightly browned, then serve with tortillas and toppings.
Substitutions
- Chicken: Use chicken thighs instead of chicken breast if preferred.
- Peppers: Frozen sliced peppers can be used to save prep time.
- Garlic: Garlic powder works if you don't have fresh garlic.
Easy Diet-Friendly Swaps
- Gluten-free: Use gluten-free tortillas or serve over rice.
- Dairy-free: Skip the sour cream and cheese or use dairy-free options.
- Low carb: Skip the tortillas and serve as a bowl with lettuce or cauliflower rice.
- Keto-friendly: Skip the tortillas and limit onions and peppers.
- Higher fiber: Use whole wheat tortillas or add black beans.
- Vegetarian or vegan: Swap the chicken for mushrooms, tofu, chickpeas, or a meat substitute.
- Lower sodium: Reduce added salt and use lower-sodium toppings or seasoning. Use a homemade low sodium fajita seasoning and reduce added salt.
What to Serve with Sheet Pan Chicken Fajitas
These fajitas are usually served with warm tortillas and a variety of toppings. You can also add rice, beans, or a simple side salad to round out the meal.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
- You can freeze the cooked chicken and veggie mixture for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I make sheet pan chicken fajitas ahead of time?
Yes, you can prep everything earlier in the day and store it in the fridge until ready to bake.
How do I know when the chicken is done?
The chicken should be fully cooked and reach an internal temperature of 165°F.
Can I use a different protein?
Yes, you can use steak, shrimp, or even tofu depending on what you have.
More Sheet Pan Recipes
- Sheet Pan Tofu with Broccoli
- Sheet Pan BBQ Chicken Thighs and Vegetables
- Smoked Sausage and Vegetables (Sheet Pan Dinner)
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Healthy Sheet Pan Chicken Fajitas
Ingredients
- 2 ½ pounds chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tablespoons olive oil
- 12 low carb tortillas
Instructions
- Preheat oven to 375°F and prepare a sheet pan with parchment paper or light grease.
- In a large bowl, combine the chicken, olive oil, and all spices. Toss until the chicken is fully coated.
- Add the sliced peppers, onion, and minced garlic to the bowl. Mix again so everything is evenly combined.
- Spread the mixture out on the sheet pan in a single layer. Bake for 30-35 minutes until the chicken is cooked through and lightly browned.
- Warm the tortillas, then fill with the chicken and vegetable mixture. Add toppings like lime juice, avocado, sour cream, cheese, and cilantro before serving.
Notes
- Slice vegetables evenly so they cook at the same rate.
- You can double the recipe using two sheet pans.
- Store leftovers in the fridge for up to 3 days.
- Swap chicken for steak or shrimp if needed.
Nutrition
I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.
