Name: Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless (skinless chicken breasts (sliced into strips)); 3 bell peppers (red, yellow, green, sliced); 1 red onion (sliced); 2 tbsp olive oil; 2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; Juice of 1 lime; 8 small flour tortillas; Fresh cilantro (for garnish); Optional toppings: sour cream (avocado, shredded cheese, salsa)

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Sheet Pan Chicken Fajitas are the perfect weeknight dinner—quick, flavorful, and easy to clean up. This one-pan meal is packed with juicy chicken, vibrant bell peppers, and zesty fajita seasoning, all roasted to perfection.

Growing up, fajitas were a family favorite, but the sizzling skillets always meant extra dishes.

That’s why this sheet pan version is a game-changer!

It delivers the same bold flavors with half the effort.

Whether you’re cooking for a busy weeknight or meal prepping for the week, this recipe is a must-try.

Why You’ll Love This

One-Pan Wonder – Minimal cleanup means more time to enjoy your meal.
Quick & Easy – Ready in under 30 minutes, perfect for busy nights.
Customizable – Adjust spices, add veggies, or switch up the protein.
Healthy & Delicious – Packed with lean protein and fresh veggies.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisines: Mexican, Tex-Mex
Servings: 4
Estimated Cost: $12

Equipment:

Large sheet pan
Mixing bowls
Tongs
Knife & cutting board

Ingredients

1 lb boneless, skinless chicken breasts (sliced into strips)
3 bell peppers (red, yellow, green, sliced)
1 red onion (sliced)
2 tbsp olive oil
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
Juice of 1 lime
8 small flour tortillas
Fresh cilantro (for garnish)
Optional toppings: sour cream, avocado, shredded cheese, salsa

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
Prepare the chicken and veggies. Slice the chicken, bell peppers, and onion into thin strips.
Season everything. In a large bowl, toss the chicken and veggies with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Spread evenly. Arrange the seasoned chicken and vegetables in a single layer on the sheet pan.
Bake for 18-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Broil for 2-3 minutes for a slightly charred, restaurant-style finish.
Squeeze fresh lime juice over the fajitas and garnish with cilantro.
Serve with warm tortillas and your favorite toppings.

Nutrition Facts (Per Serving)

Calories: 320
Protein: 30g
Carbohydrates: 28g
Fat: 10g
Fiber: 5g
Sugar: 4g

Tips for Success

Slice ingredients evenly – This ensures even cooking and prevents some pieces from burning while others remain undercooked.
Don’t overcrowd the pan – Give the ingredients space to roast instead of steaming.
Use high heat – Baking at 400°F helps caramelize the veggies and lock in the flavors.
Customize the spice level – Add cayenne pepper for heat or swap in smoked chipotle for extra depth.

Common Questions

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are juicier and work just as well. Just adjust the cooking time slightly.

What can I use instead of flour tortillas?
Corn tortillas, lettuce wraps, or even serving over rice are great alternatives.

Can I make this ahead of time?
Yes! Store the cooked fajita mix in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.

Can I freeze this?
Absolutely! Freeze the seasoned, uncooked chicken and veggies in a ziplock bag for up to 3 months. When ready to cook, bake directly from frozen, adding a few extra minutes.

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