Sheet Pan Chicken Fajitas Recipe

Sheet pan chicken fajitas made with spice-rubbed chicken and roasted with peppers and onions on a single sheet pan in about 25 minutes.

Sheet Pan Chicken Fajitas Recipe

Sheet pan chicken fajitas are an absolute weeknight winner of a dinner. The entire family will love it and the cleanup and prep work is minimal. Sheet pan fajitas are so easy to quickly pull together, they’re wicked delicious, and you can cook everything on a single sheet pan (goodbye dishes). Lastly, the toppings are endless.

Chicken Seasoning

The basis of the recipe is a simple spice-rubbed chicken made from a homemade taco seasoning mix consisting of cumin, garlic powder, onion powder, paprika, chili powder, salt, and pepper. I like to mix the spices and chicken with a little olive oil and fresh lime juice to help the spices adhere and add a little zest.

You can, of course, use a premade blend of taco spices, but it’s just as easy to make your own if you don’t have any on hand. The chicken is paired with roasted peppers and onions tossed in olive oil, all cooked on the same sheet pan in about 25 minutes.

Chicken Fajita Toppings

As you can see I went all out for this. You can keep it simple or create a spread of epic proportions. I will say, the difference between average fajitas and amazing fajitas is the blend of so many different fresh flavors.

In other words, load that guy up. Some inspiration for you:

  • Mexican blend cheese
  • Sour cream
  • Salsa or Pico de Gallo
  • Chopped avocado or guacamole if you’re up for making it
  • Fresh cilantro
  • Lime wedges
  • Sliced jalapeno
  • Diced fresh mango

Broiling

The key to success is to thinly slice the peppers and onions so they tenderize adequately in the oven. I like to give them a quick toss halfway through cooking to ensure the peppers and onions cook evenly.

My only tip would be to finish the roasting with a quick broil to add a little golden sear to the veggies. a 2-3 minute broil will lend a nice grill-like texture to the veggies, making them twice as irresistible. This also helps if cooking larger volumes of peppers and onions. There will be extra moisture to cook off.

Tortillas

You can use corn or flour tortillas for fajitas, whichever you prefer. My second tip would be to all the tortillas in aluminum foil and throw in the oven for the last 5-7 minutes of roasting. This will warm/steam the tortillas and prevent them from splitting or cracking when you assemble your tacos. Plus, they’re so much better warm.

A Final Note on Prep

A massive timesaver is to get the chicken and peppers in the oven and prep all the fajita toppings while the chicken/peppers are cooking. This will make this recipe a 30-minute meal and will also distract you while you eagerly await your ultimate fajitas.

More Tacos/Fajitas You’ll Love

Sheet Pan Chicken Fajitas Recipe
Sheet Pan Chicken Fajitas Recipe
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Sheet Pan Chicken Fajitas Recipe

  • Author: Shawn Williams
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 46 1x
  • Category: Dinner
  • Cuisine: Mexican

Description

Sheet pan chicken fajitas made with spice-rubbed chicken and roasted with peppers and onions on a single sheet pan in about 25 minutes.


Scale

Ingredients

  • 11 1/2 pounds boneless, skinless chicken breast, cut into small strips
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 large red onion, thinly sliced
  • Small flour or corn tortillas
  • 2 tablespoons olive oil
  • 1 lime, juice squeezed

Fajita Toppings

  • Mexican blend cheese
  • Sour cream
  • Salsa or Pico de Gallo
  • Chopped avocado or guacamole
  • Fresh cilantro
  • Lime wedges (2 limes)
  • 12 sliced jalapenos
  • 1 diced fresh mango (optional)

Taco Seasoning

  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 °F.
  2. Combine chicken, taco seasoning, juice from 1 lime, and 1 tablespoon of olive oil in a bowl. Toss until chicken is fully coated in the seasoning. Place on one half of a greased 11X17 rimmed baking sheet.
  3. In a separate bowl (or same bowl), combine peppers, onions, and 1 tablespoon olive oil. Toss until coated. Spread veggies on the other half of the baking sheet. Season with salt and pepper. It’s OK if there are overlapping layers of veggies.
  4. Bake for about 25 minutes or until chicken is fully cooked through and veggies are tender and starting to turn golden (give veggies a toss halfway through roasting). You can broil for 2-3 minutes at the very end to slightly crisp veggies.
  5. While chicken and veggies are cooking, prep all fajita toppings. Wrap the tortillas in an aluminum foil packet and place in the oven for the last 5-7 minutes of roasting to warm. This is really important to prevent the tortillas from being too brittle, especially if using corn tortillas.


Nutrition

  • Serving Size: 2 fajitas
  • Calories: 437
  • Sugar: 4.9g
  • Sodium: 602mg
  • Fat: 17.4g
  • Saturated Fat: 6.2g
  • Carbohydrates: 37.7g
  • Fiber: 2.4g
  • Protein: 31.2g
  • Cholesterol: 95mg

Keywords: chicken fajitas, quick weeknight dinners, sheetpan fajitas