These zesty Sheet Pan Chicken Fajitas deliver restaurant-quality flavors in just 25 minutes of hands-on time. A perfect weeknight solution that combines tender chicken strips with colorful bell peppers and onions, all roasted to perfection on a single pan. At just 424 calories per serving with 34g of protein, this fajita recipe proves that healthy eating can be both simple and incredibly delicious. The sheet pan method ensures minimal cleanup while maximizing those irresistible caramelized edges that everyone loves.
Ingredient Section
- Chicken: 1 1/2 pounds boneless skinless breasts, cut into 1/2-inch strips against the grain for tenderness
- Bell Peppers: 3 colorful peppers (green, yellow, red), sliced into strips for visual appeal
- Onion & Garlic: 1 yellow onion thinly sliced, 2 cloves minced garlic for aromatic base
- Seasonings: Custom blend of chili powder, paprika, cumin, onion powder, garlic powder, oregano, and cayenne
- Oil & Citrus: 3 Tablespoons vegetable/canola oil, 1 fresh lime for finishing
- Tortillas & Garnish: 8-10 flour tortillas, fresh cilantro for garnishing
- Optional Toppings: Sour cream, avocado, guacamole, pico de gallo, shredded cheese
Instructions Section
- Prep Work: Lightly grease your sheet pan and preheat oven to 425°F
- Arrange: Place sliced vegetables on pan, top with chicken strips for even cooking
- Season: Mix spice blend in bowl, generously sprinkle over chicken and vegetables
- Final Prep: Add minced garlic and drizzle oil over everything, then toss well
- Baking: Cook 15-20 minutes until chicken reaches 165°F internal temperature
- Warm Tortillas: Wrap in foil and warm in oven during last 5 minutes
- Finish & Serve: Squeeze lime juice over top, sprinkle with cilantro, and serve with your favorite toppings
Cooking Techniques
Sheet pan cooking makes these fajitas super simple! For the best results, cut your chicken against the grain – this means slicing across the visible muscle fibers rather than parallel to them. This creates shorter fibers that are more tender to eat. When arranging your ingredients, spread everything in a single layer to help them cook evenly and get those lovely browned edges. A quick tip: if your pan is overcrowded, use two sheet pans instead of cramming everything onto one.
Variations and Substitutions
You can switch up these fajitas in so many tasty ways! Try using shrimp or flank steak instead of chicken – just watch the cooking time as they cook differently. For a vegetarian version, replace the chicken with portobello mushrooms or extra-firm tofu. Not a fan of flour tortillas? Corn tortillas work great too, or serve everything over rice for a fajita bowl. If you’re watching carbs, wrap it all in lettuce leaves or serve over cauliflower rice.
Serving Suggestions
Let’s talk toppings! Create a fun fajita bar with bowls of fresh guacamole, pico de gallo, shredded cheese, and sour cream. Add some Mexican rice and refried beans on the side for a complete meal. Want extra zing? Set out some hot sauce, pickled jalapeños, and extra lime wedges. For a fresh touch, chop up some extra cilantro and keep it in a separate bowl – some folks love it, others can skip it!
Storage Tips
Store any leftover chicken and veggies in an airtight container in the fridge – they’ll stay good for 3-4 days. Keep the tortillas separate to prevent them from getting soggy. When reheating, spread the fajita mixture on a sheet pan and pop it in the oven at 350°F for about 10 minutes. This keeps everything nice and crispy instead of soggy. You can also freeze the cooked chicken and veggie mixture for up to 3 months – just thaw overnight in the fridge before reheating.
Sheet Pan Chicken Fajitas
Equipment
- Sheet pan
Ingredients
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips
- 3 bell peppers green, yellow and red, cored and sliced into strips
- 1 yellow onion thinly sliced
- 2 cloves garlic minced
- 3 Tablespoons oil vegetable or canola oil
- 1 lime
- 1/4 cup fresh cilantro chopped
- 8-10 small flour tortillas
Fajita Seasoning
- 1 Tablespoon chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon cayenne pepper optional
Instructions
- Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
- Preheat oven to 425 degrees F.
- Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well.
- Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
- Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer).
- Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
- Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.
