EASY SHEET PAN CHICKEN FAJITAS

Remember that summer road trip where we crammed into my beat-up Corolla, windows down, singing along to terrible pop songs? Every time we stopped, it seemed like someone craved fajitas, and now, years later, that craving hits me with a vengeance, but the thought of the mess? No thanks! That’s why I perfected these ridiculously easy Sheet Pan Chicken Fajitas; all the flavor, minimal cleanup. Trust me, this is going to become your new favorite weeknight dinner.

Why You’ll Absolutely Love Sheet Pan Chicken Fajitas

Okay, friend, let’s be real. We’re all busy. We want delicious food, but we don’t want to spend hours in the kitchen or face a mountain of dishes afterward. That’s where Sheet Pan Chicken Fajitas swoop in to save the day. Here’s why they’re a game-changer:

• Effortless Cleanup: One pan. Need I say more?
• Quick and Easy: From prep to table in under 30 minutes.
• Healthy and Customizable: Load it up with veggies and control your toppings.
• Perfect for Meal Prep: Make a big batch and enjoy it all week long. Speaking of meal prep, these are fantastic for prepping your weekly lunches.
• Crowd-Pleaser: Everyone loves fajitas!

Ingredients You’ll Need

Don’t worry, you probably have most of these ingredients already! Here’s what you’ll need to make the best Sheet Pan Chicken Fajitas:

• Chicken Breasts: About 1.5-2 pounds, boneless and skinless.
• Bell Peppers: I like to use a mix of colors (red, yellow, orange) for visual appeal and a variety of flavors.
• Onion: One large yellow or white onion.
• Olive Oil: For tossing everything together.
• Fajita Seasoning: You can use a store-bought blend or make your own (recipe below!).
• Lime Juice: Freshly squeezed is always best!
• Tortillas: Your favorite kind – flour, corn, or even low-carb options.

Homemade Fajita Seasoning (Optional, but Recommended!)

Trust me, making your own fajita seasoning is SO much better than the store-bought stuff. Plus, you can control the sodium levels. Here’s what you’ll need:

• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for a kick!)
• Salt and pepper to taste

Simply mix all the ingredients together in a small bowl and store in an airtight container.

Step-by-Step Instructions: Sheet Pan Chicken Fajita Perfection

Alright, let’s get cooking! Here’s how to make these amazing Sheet Pan Chicken Fajitas:

Step 1: Prep Your Ingredients

This is key to a smooth cooking process. Preheat your oven to 400°F (200°C). While the oven is preheating, slice the chicken breasts into thin strips. Cut the bell peppers and onion into strips as well, about the same size as the chicken.

Step 2: Season Everything

In a large bowl, toss the chicken, bell peppers, and onion with olive oil, fajita seasoning, and lime juice. Make sure everything is evenly coated with that deliciousness!

Step 3: Arrange on the Sheet Pan

Spread the chicken and vegetables in a single layer on a large sheet pan. Try not to overcrowd the pan, or the ingredients will steam instead of roast. If needed, use two sheet pans.

Step 4: Bake to Perfection

Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Keep an eye on it – you don’t want the vegetables to get too soft.

Step 5: Warm the Tortillas (Optional)

While the fajitas are baking, warm your tortillas according to package directions. You can also warm them in a dry skillet or over an open flame (carefully!).

Step 6: Assemble and Enjoy!

Now for the fun part! Fill your warm tortillas with the Sheet Pan Chicken Fajitas and your favorite toppings. Serve immediately and watch them disappear!

Topping Ideas: Load Up Your Fajitas!

This is where you can really get creative and customize your Loaded Fajitas to your liking. Here are some of my favorite toppings:

• Salsa
• Guacamole
• Sour Cream or Greek Yogurt
• Shredded Cheese (Cheddar, Monterey Jack, or a Mexican blend)
• Pico de Gallo
• Cilantro
• Lime Wedges
• Jalapeños (for those who like it spicy!)

Tips and Tricks for Sheet Pan Chicken Fajita Success

Okay, let’s talk about some common pitfalls and how to avoid them. I want your Sheet Pan Chicken Fajitas to be absolutely perfect!

• Don’t Overcrowd the Pan: This is the biggest mistake people make. Overcrowding the pan will cause the ingredients to steam instead of roast, resulting in soggy fajitas. If you need to, use two sheet pans.
• Cut Everything the Same Size: This ensures that everything cooks evenly.
• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to make sure it reaches an internal temperature of 165°F (74°C).
• Use a Hot Oven: A high oven temperature is key to getting those nice, slightly charred edges on the vegetables.
• Preheat the Sheet Pan: For even better results, preheat the sheet pan in the oven before adding the ingredients. This will help them cook faster and more evenly.

Variations and Substitutions

Want to mix things up a bit? Here are some variations and substitutions you can try:

• Use Different Protein: Not a fan of chicken? You can use steak, shrimp, or even tofu.
• Add More Vegetables: Zucchini, mushrooms, or even corn would be delicious additions.
• Make it Spicy: Add a pinch of cayenne pepper to the fajita seasoning or use a spicy salsa.
• Go Vegetarian: Omit the chicken and add more vegetables, or use black beans or pinto beans.
• Low-Carb Option: Serve the fajitas in lettuce wraps instead of tortillas.

Making Sheet Pan Chicken Fajitas for Meal Prep

These Chicken Dinner Recipes Sheet Pan style are fantastic for meal prepping! Here’s how to do it:

1. Cook the fajitas according to the recipe instructions.
2. Let them cool completely.
3. Divide the fajitas into individual containers.
4. Store in the refrigerator for up to 4 days.

When you’re ready to eat, simply reheat the fajitas in the microwave or in a skillet. You can also add them to salads, bowls, or even omelets for a quick and easy meal.

If you’re looking for some Dinner Ideas To Meal Prep, this is a great way to prep your lunches for the week. Consider adding some rice and beans to the container for a complete meal.

Serving Suggestions

While Sheet Pan Chicken Fajitas are delicious on their own, here are some serving suggestions to make it a complete meal:

• Serve with rice and beans.
• Make a fajita bowl with quinoa or brown rice.
• Add them to a salad.
• Serve with a side of guacamole and chips.

You can try something like my Beef Stir Fry for another easy meal prep option, or perhaps the Chicken Sweet Potato Power Bowl if you want a healthier option. If you’re in the mood for something sweet, the Honey Garlic Chicken Heaven is a must-try.

Frequently Asked Questions (FAQ)

I know you probably have some questions, so here are some of the most common ones I get asked about Sheet Pan Chicken Fajitas:

Can I use frozen chicken?

Yes, but make sure to thaw it completely before cooking.

Can I make this ahead of time?

Yes, you can prep the ingredients ahead of time and store them in the refrigerator until you’re ready to cook. You can also cook the fajitas ahead of time and reheat them later.

How long will the leftovers last?

Leftovers will last for up to 4 days in the refrigerator.

Can I freeze the leftovers?

Yes, you can freeze the leftovers for up to 2 months. Thaw them completely before reheating.

What if I don’t have fajita seasoning?

You can use taco seasoning or a combination of chili powder, cumin, and paprika.

Can I use different types of tortillas?

Absolutely! Feel free to use your favorite type of tortilla, whether it’s flour, corn, or low-carb.

Other Easy Dinner Recipes You’ll Love

If you’re looking for more easy and delicious dinner recipes, check out these:

• Southwest Skillet: A one-pan wonder packed with flavor.
• Taco Rice Bowl Magic: Customizable and satisfying.
• Bang Bang Chicken Bowl: A flavor explosion in every bite!

Final Thoughts

So there you have it – my foolproof recipe for Sheet Pan Chicken Fajitas. It’s quick, easy, healthy, and absolutely delicious. Plus, the cleanup is a breeze! I hope you enjoy this recipe as much as I do. Happy cooking, my friend!

Easy Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are a quick and easy weeknight meal with minimal cleanup. Simply toss chicken and veggies with fajita seasoning, bake on a sheet pan, and serve in warm tortillas with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5-2 pounds boneless, skinless chicken breasts, sliced into strips
• 2 bell peppers red, yellow, and orange
• 1 large yellow or white onion, sliced into strips
• 2 tablespoons olive oil
• 2-3 tablespoons fajita seasoning store-bought or homemade
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon cayenne pepper optional
• Salt and pepper to taste

Equipment

• Large Sheet Pan
• Large bowl
• knife
• cutting board
• Measuring spoons
• Measuring cups
• Oven
• Meat thermometer (optional)
• Airtight Container (for seasoning)

Method

 

1. Preheat your oven to 400°F (200°C).
2. Slice the chicken breasts into thin strips. Cut the bell peppers and onion into strips as well, about the same size as the chicken.
3. In a large bowl, toss the chicken, bell peppers, and onion with olive oil, fajita seasoning, and lime juice. Make sure everything is evenly coated.
4. Spread the chicken and vegetables in a single layer on a large sheet pan. Try not to overcrowd the pan; use two sheet pans if needed.
5. Bake for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
6. While the fajitas are baking, warm your tortillas according to package directions, in a dry skillet, or over an open flame (carefully!).
7. Fill your warm tortillas with the sheet pan chicken fajitas and your favorite toppings.
8. Serve immediately and enjoy!

Notes

Don’t overcrowd the pan to ensure the vegetables roast and don’t steam. Cut all ingredients to a uniform size for even cooking. For meal prep, cook according to instructions, cool completely, divide into containers, and refrigerate for up to 4 days. Top with salsa, guacamole, sour cream, shredded cheese, pico de gallo, cilantro, lime wedges, or jalapeños.