Sheet Pan Chicken Fajitas are the perfect answer to busy weeknights! Juicy strips of chicken, colorful bell peppers, and onions are all roasted together on one pan for minimal cleanup and maximum flavor. Serve them sizzling hot in warm tortillas with your favorite toppings, and you’ve got a meal that feels festive but comes together in no time.

Why You’ll Love This Recipe

• One-pan wonder: Less mess, less stress!
• Quick and easy: Ready in under 30 minutes.
• Customizable: Add your favorite toppings and sides.
• Family-friendly: Everyone can build their own fajita.
• Meal prep friendly: Great for prepping ahead and enjoying all week.

Ingredients

Main Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch thick strips
• 3 bell peppers (green, yellow, and red), cored and sliced into strips
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3 tablespoons oil (vegetable or canola oil)
• 1 lime
• 1/4 cup fresh cilantro, chopped
• 8–10 small flour tortillas
• Optional fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Fajita Seasoning

• 1 tablespoon chili powder
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Prepare the Sheet Pan

Lightly grease a large sheet pan with non-stick cooking spray. Arrange the sliced vegetables evenly on the pan and place the chicken strips on top.

Step 2: Preheat the Oven

Preheat your oven to 425°F (220°C).

Step 3: Season Everything

In a small bowl, combine all the fajita seasoning ingredients. Sprinkle most of the seasoning over the chicken and a bit over the vegetables. Add the minced garlic and drizzle oil over the entire pan. Toss everything together until well coated and spread into an even layer.

Step 4: Bake

Bake for 15–20 minutes, or until the chicken is cooked through (165°F internal temperature).
Tip: Wrap the tortillas in foil and place them in the oven for the last 5 minutes to warm them up!

Step 5: Finish and Serve

Remove the pan from the oven. Squeeze fresh lime juice over the chicken and veggies, sprinkle with chopped cilantro, and serve in warm tortillas with your favorite toppings!

Variations

• Make it spicy: Add extra cayenne pepper or sliced jalapeños.
• Use different proteins: Try shrimp, beef, or tofu.
• Low-carb option: Skip the tortillas and serve over cauliflower rice or lettuce wraps.
• Cheesy bake: Sprinkle shredded cheese over the pan during the last few minutes of baking for melted cheesy goodness.

FAQs

Can I prep this ahead of time?
Yes! You can slice the veggies and chicken, and mix the seasoning in advance. Store separately in the fridge until ready to cook.

Can I freeze this?
Definitely. Freeze the seasoned raw chicken and veggies together in a bag. When ready to cook, thaw overnight and follow the baking instructions.

What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.

Can I use corn tortillas?
Absolutely! Corn tortillas are a great gluten-free option.

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