With this Sheet Pan Chicken Fajitas recipe you'll get tender, juicy chicken and fresh veggies tossed in savory fajita seasoning for the ultimate easy dinner. Baked to perfection in one pan, it is quick to prep, full of bold flavor and made for busy weeknights.
10 EASY HEALTHY RECIPES EBOOK
Jump to:
- ❤️ Why You'll Love This Sheet Pan Chicken Fajitas Recipe
- 🛒 Ingredients for Sheet Pan Chicken Fajitas
- 🔪 How to Make Chicken Fajitas in the Oven
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 Tasty Ways to Serve Chicken Fajitas
- 🔄 Substitutions and Additions
- How Do I Know When the Chicken is Cooked Through?
- Can I Prep This Recipe Ahead of Time?
- Why are My Veggies Soggy Instead of Roasted?
- Is It Okay to Skip the Marinating Step?
- 🍽️ More Delicious Chicken Recipes
❤️ Why You'll Love This Sheet Pan Chicken Fajitas Recipe
- Tender juicy strips of chicken
- Marinated in a savory fajita seasoning
- Fresh colorful bell peppers and red onion
- Baked in the oven
- Quick and easy to prep, perfect for busy weeknights
- Family friendly
Sheet Pan Chicken Fajitas make weeknight dinners so much easier without giving up any flavor. Tender strips of chicken, sweet bell peppers, and red onion roast together with savory fajita seasoning until everything is sizzling and golden. It is the kind of meal that always hits the spot, whether you are loading it into tortillas or piling it over rice.
The chicken stays juicy, the veggies slightly caramelize at the edges, and a good squeeze of fresh lime juice pulls it all together. You get bold, fresh flavors without spending all night in the kitchen. If you love fast dinners that taste like you worked way harder than you did, this recipe belongs at the top of your meal plan.
Looking for sheet pan recipes? Be sure to check out my Greek Sheet Pan Chicken and my Sheet Pan Shrimp and Veggies.
🛒 Ingredients for Sheet Pan Chicken Fajitas
- Chicken: Skinless chicken breasts are perfect for soaking up all that zesty seasoning.
- Bell peppers: A mix of red, yellow and orange adds a hint of sweetness to the fajitas.
- Red onion: Adds a little bite and gorgeous purple color once roasted.
- Garlic: Fresh garlic brings an extra layer of flavor you can really taste in every bite.
- Olive oil: Helps everything roast up perfectly without drying out.
- Lime juice: Fresh lime juice over the finished dish adds a bright, citrusy punch.
- Fajita seasoning: The heart of the flavor, with a little smoky, savory kick.
- Cilantro: Sprinkled on top for a fresh and herby finish.
- Salt: Essential for bringing out all the natural flavors.
- Ground black pepper: Just enough to balance out the other seasonings.
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Baking sheet
- Food storage bag
- Mixing bowl
- Meat thermometer
🔪 How to Make Chicken Fajitas in the Oven
Slice the chicken into strips, then place in a food storage bag.
Add 2 tablespoons of the olive oil, 1 tablespoon of lime juice, grated garlic and fajita seasoning into a small bowl and mix to combine.
Pour over the chicken, seal up the bag and toss, making sure all the chicken is well coated.
Then marinate in the fridge for 30 minutes.
Slice your peppers and onions into thin strips, about the same size.
Preheat oven to 425°F.
Add the sliced peppers and onions to a baking sheet.
Drizzle the remaining 1 tablespoon of olive oil, salt and pepper over the top. Toss to combine, then spread out evenly over the baking sheet.
Add the marinated chicken strips and bake in the oven for 15 minutes or until the veggies are softened and the chicken reaches an internal temperature of at least 165°F, when checked with a meat thermometer.
Top with the remaining 1 tablespoon of lime juice and chopped cilantro. You can serve it as is, or heat up some tortillas.
💡 Tips
- Cut your chicken breast and veggies into uniform strips so everything cooks evenly.
- Marinate chicken for at least 30 minutes to really let that fajita seasoning soak in.
- Use a large enough baking sheet so you can spread everything out without overcrowding. This helps the chicken and veggies roast instead of steam.
- Flip the chicken strips halfway through baking if you want extra charred edges.
- Let the chicken rest for a few minutes before scooping into tortillas, so the juices settle and stay inside the meat.
☑️ Storage Instructions
Fridge: Store leftover chicken fajitas in an airtight container for up to 4 days. Reheat in a skillet or the oven until warmed through.
Freezer: Freeze cooked chicken and veggies in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
🍴 Tasty Ways to Serve Chicken Fajitas
- Classic tacos and burritos: Fill these homemade tortillas with the chicken and veggies. Add cheese, sour cream, and any of your favorite taco toppings.
- Fajita bowl with rice or quinoa: Serve your fajitas over a bed of fluffy rice or quinoa. Top with fresh salsa, sliced avocado, and a squeeze of lime.
- Fajita salad: Transform your fajitas into a vibrant salad by placing the chicken strips and veggies on a bed of mixed greens. Add cherry tomatoes, black beans, and some of this Avocado Lime Cilantro Ranch Dressing.
- Fajita quesadillas: Layer your fajitas filling between two flour tortillas with a generous amount of melted cheese. Cook in a hot skillet until crispy.
- Fajita nachos: Create the best nachos ever by spreading some of these homemade tortilla chips on a baking sheet. Then top them with your fajita filling. Add melted cheese, jalapeños, and homemade salsa.
- Fajita stuffed pepper: Add the filling to hollowed-out bell peppers. Top with melted cheese and bake until the peppers are tender.
🔄 Substitutions and Additions
- Chicken: Swap the chicken breast for boneless skinless chicken thighs if you want an even juicier texture.
- Heat: Add poblano peppers or sliced jalapeños to the bell peppers if you like extra heat.
- Tomatoes: Toss a few fresh grape tomatoes on the pan halfway through cooking for a pop of juicy sweetness.
- Toppings: Serve with sour cream, fresh cilantro, and avocado slices to build epic fajita plates.
- Cauliflower rice: Make it a full meal prep recipe by cooking a double batch and portioning it into containers with cauliflower rice.
- Cheese: Top everything with crumbled queso fresco or shredded Monterey Jack for a melty, cheesy version.
How Do I Know When the Chicken is Cooked Through?
Use a meat thermometer and check that the thickest piece of chicken reaches 165°F.
Can I Prep This Recipe Ahead of Time?
Absolutely. You can marinate the chicken up to 24 hours in advance and slice your veggies the day before.
Why are My Veggies Soggy Instead of Roasted?
Overcrowding the baking sheet causes steaming. Spread everything out in a single layer to get that perfect caramelization.
Is It Okay to Skip the Marinating Step?
You can, but letting the chicken soak up the seasoning makes a big difference in flavor. Even 30 minutes is worth it.
🍽️ More Delicious Chicken Recipes
- Chicken Cordon Bleu Soup
- Air Fryer Greek Chicken Souvlaki
- Southwest Chicken Salad
- Chicken Francese
- Greek Sheet Pan Chicken
- Chicken Corn Chowder
- Chicken Milanese
Sheet Pan Chicken Fajitas
Ingredients
- 1 ½ pounds chicken breast
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- ½ red onion, thinly sliced
- 1 clove garlic, grated
- 3 tablespoons olive oil, divided
- 2 tablespoons lime juice, divided
- 1 ½ tablespoons fajita seasoning
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Slice the chicken into strips, then place in a food storage bag.
- Add 2 tablespoons of the olive oil, 1 tablespoon of lime juice, grated garlic and fajita seasoning into a small bowl and mix to combine.
- Pour over the chicken, seal up the bag and toss, making sure all the chicken is well coated, then marinate in the fridge for 30 minutes.
- Slice your peppers and onions into thin strips, about the same size.
- Preheat oven to 425°F.
- Add the sliced peppers and onions to a baking sheet.
- Drizzle the remaining 1 tablespoon of olive oil, salt and pepper over the top. Toss to combine, then spread out evenly over the baking sheet.
- Add the marinated chicken strips and bake in the oven for 15-20 minutes or until the veggies are softened and the chicken reaches an internal temperature of at least 165°F, when checked with a meat thermometer.
- Top with the remaining 1 tablespoon of lime juice and chopped cilantro. You can serve it as is, or heat up some tortillas.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Leave a Comment or Review