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Sheet Pan Chicken Fajitas are shown in this featured image, showcasing colorful bell peppers, onions, and chicken arranged on a sheet pan ready for baking.

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.