I love cooking Mexican food at home, but sometimes I find chopping and stir-frying everything in separate pans a little overwhelming in the middle of a hectic week. Sheet-pan recipes are a lifesaver for busy weeknights, and this Sheet-Pan Chicken Fajitas recipe is no exception. What I really enjoy in this sheet-pan method is that it’s effortless, organized, and the cleanup is a breeze. It’s also versatile, so you can adjust the spice level or swap vegetables depending on what you have in your fridge.

I have tried different versions of fajitas over the years, but using a single sheet pan changed my weeknight dinners completely. I use fresh lime juice and a little cilantro at the end to brighten up the flavors. Always make sure your vegetables are cut evenly so everything cooks perfectly at the same time. This method ensures juicy chicken and tender-crisp peppers without any overcooked spots.

You can serve these sheet-pan chicken fajitas with warm tortillas, some shredded cheese, and a side of guacamole for dipping. You can also pair them with sour cream, salsa, or even a fresh side salad for a lighter option. Leftovers reheat beautifully, making this recipe perfect for meal prep and lunches throughout the week.

Its Perfect For:

• Quick weeknight dinners when time is short.
• Meal prep for the week with easy reheating.
• Family gatherings where everyone can build their own fajitas.
• Casual dinner parties with colorful presentation.
• Healthy and balanced meals without complicated steps.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Tortillas, for serving
• Optional toppings: sour cream, guacamole, shredded cheese, salsa

Kitchen Equipment You’ll Need

• Large sheet pan
• Mixing bowl
• Sharp knife and cutting board
• Measuring spoons
• Tongs or spatula for tossing ingredients
• Oven mitts
• Citrus juicer (optional, for lime)

How to Make Sheet-Pan Chicken Fajitas

Step 1

Preheat the oven and prepare the sheet pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easy cleanup. Make sure it’s big enough to hold all the chicken and veggies in a single layer, so everything cooks evenly.

Step 2

Slice the ingredients: While the oven heats, slice the chicken into thin strips and the bell peppers and onion into even slices. Keeping them roughly the same size ensures they cook at the same rate and stay tender.

Step 3

Season the chicken and veggies: In a large bowl, combine the chicken strips, bell peppers, and onion. Drizzle with olive oil, then sprinkle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss everything gently until every piece is well coated with the seasoning.

Step 4

Spread on the sheet pan: Arrange the chicken and veggies in a single layer on the prepared sheet pan. Make sure the ingredients aren’t too crowded—this helps them roast instead of steam.

Step 5

Bake the fajitas: Place the sheet pan in the oven and bake for 20–25 minutes, stirring halfway through. The chicken should be cooked through (internal temperature 165°F / 74°C), and the veggies should be tender but still slightly crisp for the best texture.

Step 6

Add lime juice and garnish: Once out of the oven, drizzle the lime juice over the chicken and veggies. Toss lightly and sprinkle with chopped fresh cilantro for a fresh, vibrant flavor.

Step 7

Serve and enjoy: Serve the chicken and veggies warm with soft tortillas. Add optional toppings like sour cream, guacamole, shredded cheese, or salsa. For a fun presentation, let everyone build their own fajitas right at the table.

Tips for the Best Sheet-Pan Chicken Fajitas

• Cut evenly: Make sure your chicken and vegetables are cut to similar sizes so they cook evenly without some pieces drying out.
• Don’t overcrowd: Spread ingredients in a single layer to allow proper roasting and caramelization.
• Season well: Toss chicken and veggies thoroughly with spices and oil to ensure every bite is flavorful.
• Use fresh lime juice: Adding lime at the end brightens up the flavors and balances the richness of the chicken.
• Watch the oven: Oven temperatures vary, so check chicken doneness after 20 minutes to avoid overcooking.
• Optional char: For extra flavor, broil for 2–3 minutes at the end to get a slight char on the veggies.
• Serve immediately: Fajitas taste best right out of the oven while the chicken is juicy and veggies are crisp-tender.

Optional Ingredients

• Jalapeños for added heat.
• Red onion instead of yellow for a slightly sweeter flavor.
• Cherry tomatoes for extra juiciness.
• Bell pepper mix with orange or purple for color variety.
• Smoked paprika for deeper, smoky flavor.
• Fresh coriander or parsley for garnish.

How to Serve Sheet-Pan Chicken Fajitas

I like serving these fajitas straight from the oven because the chicken is juicy, the peppers are perfectly roasted, and the aroma instantly makes everyone hungry. I usually lay out a big platter with the chicken and vegetables piled high and place warm tortillas on the side. This allows everyone to build their own fajitas, customizing the amount of chicken, veggies, and toppings exactly how they like it, which is especially fun for kids.

I also set out small bowls with toppings like guacamole, sour cream, shredded cheese, fresh salsa, and even pickled jalapeños. This makes the meal interactive and encourages everyone at the table to create their favorite combinations. Sometimes I also include a squeeze of fresh lime over the assembled fajitas for an extra bright and zesty flavor. I find it really elevates the dish and gives it a restaurant-quality touch.

For sides, I like to serve a simple Mexican rice, black beans, or a fresh side salad. This makes the meal more filling and balanced, while keeping the focus on the colorful chicken and veggies. You can even add some chips and homemade salsa on the side for a fun appetizer before the main meal. Serving it this way is perfect for casual family dinners, small gatherings, or even a fun weeknight dinner that feels special without extra effort.

Is Sheet-Pan Chicken Fajitas Healthy?

Yes! This recipe is very healthy because it uses lean chicken, lots of fresh vegetables, and minimal oil. The combination of protein and fiber keeps you full, and roasting preserves most nutrients.

Additionally, you can control the salt and spice levels, and by skipping heavy cheese or sour cream, you make it even lighter. Overall, it’s a nutritious, well-balanced dinner option that doesn’t feel restrictive or bland.

Variations and Substitutions

• Turkey fajitas: Use ground turkey or turkey strips instead of chicken. Slightly lower fat, same great flavor.
• Vegetarian version: Replace chicken with tofu or portobello mushrooms. Add extra bell peppers for texture.
• Spicy fajitas: Add sliced jalapeños or a dash of cayenne pepper to the seasoning mix.
• Sheet-pan shrimp fajitas: Swap chicken with shrimp for a lighter, faster-cooking alternative.
• Whole grain tortillas: Use whole wheat or corn tortillas for a healthier wrap option.
• Cheesy fajitas: Sprinkle shredded cheese over the pan before serving for a melty, gooey twist.
• Mediterranean twist: Swap bell peppers for zucchini and red onion, add olives and feta.
• Slow cooker version: Layer ingredients in a slow cooker and cook for 3–4 hours on low, for hands-off cooking.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Separate tortillas from chicken and vegetables to prevent them from getting soggy. Label the container with the date to keep track.

To reheat, place chicken and veggies on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes until hot. You can also microwave portions in short intervals, stirring halfway for even heat. Always serve with fresh tortillas and toppings for the best flavor.

Frequently Asked Questions About Sheet-Pan Chicken Fajitas

Can I use frozen chicken for this recipe?
Yes, you can, but it’s important to thaw the chicken completely before cooking. Frozen chicken releases extra water, which can make the vegetables soggy and affect the flavor, so plan ahead to defrost it safely.

Can I make this recipe gluten-free?
Absolutely! Simply use gluten-free tortillas and double-check your seasoning mix, as some spice blends may contain hidden gluten. The rest of the ingredients, like chicken and vegetables, are naturally gluten-free.

Can I add more vegetables to the sheet pan?
Yes, you can easily add extra vegetables like zucchini, mushrooms, or cherry tomatoes. Just keep in mind that vegetables with higher water content may need slightly more cooking time, and it’s best to cut them to similar sizes for even roasting.

Can I prepare this recipe ahead of time?
You can prep the chicken, vegetables, and seasoning a day in advance and store them separately in the fridge. However, it’s best to bake them right before serving so that the chicken stays juicy and the vegetables retain their crisp-tender texture.

Sheet-Pan Chicken Fajitas Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Easy Sheet-Pan Chicken Fajitas with juicy chicken, colorful bell peppers, and onions. Perfect for quick weeknight dinners, family meals, or meal prep. Full recipe, tips, and variations included!

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips

• 1 red bell pepper, sliced into strips

• 1 green bell pepper, sliced into strips

• 1 yellow bell pepper, sliced into strips

• 1 medium onion, sliced

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt (adjust to taste)

• 1/4 teaspoon black pepper

• Juice of 1 lime

• Fresh cilantro, chopped (for garnish)

• Tortillas, for serving

• Optional toppings: sour cream, guacamole, shredded cheese, salsa

Directions

• Preheat the oven and prepare the sheet pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easy cleanup. Make sure it’s big enough to hold all the chicken and veggies in a single layer, so everything cooks evenly.
• Slice the ingredients: While the oven heats, slice the chicken into thin strips and the bell peppers and onion into even slices. Keeping them roughly the same size ensures they cook at the same rate and stay tender.
• Season the chicken and veggies: In a large bowl, combine the chicken strips, bell peppers, and onion. Drizzle with olive oil, then sprinkle chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss everything gently until every piece is well coated with the seasoning.
• Spread on the sheet pan: Arrange the chicken and veggies in a single layer on the prepared sheet pan. Make sure the ingredients aren’t too crowded—this helps them roast instead of steam.
• Bake the fajitas: Place the sheet pan in the oven and bake for 20–25 minutes, stirring halfway through. The chicken should be cooked through (internal temperature 165°F / 74°C), and the veggies should be tender but still slightly crisp for the best texture.
• Add lime juice and garnish: Once out of the oven, drizzle the lime juice over the chicken and veggies. Toss lightly and sprinkle with chopped fresh cilantro for a fresh, vibrant flavor.
• Serve and enjoy: Serve the chicken and veggies warm with soft tortillas. Add optional toppings like sour cream, guacamole, shredded cheese, or salsa. For a fun presentation, let everyone build their own fajitas right at the table.