Sheet Pan Chicken Fajitas

This chicken fajitas recipe is so easy. The chicken, peppers and onions cook on one sheet pan for an easy 30-minute dinner with minimal clean-up. Serve the fajitas with tortillas and all of your favorite toppings !

overhead photo of sheet pan chicken fajitas

I love making sheet pan chicken fajitas. It’s fast, easy and we usually have enough leftovers for another meal. I’ve made other sheet pan fajitas like my Sheet Pan Cauliflower Fajitas and Sheet Pan Steak Fajitas and now we have another option with this chicken version.

Cooking everything on a sheet pan is a great way to make a big batch if you’re serving a crowd or if you want to have leftovers for the next day. It’s also easier to clean-up!

close-up photo of Sheet Pan Chicken Fajitas

Chicken Fajitas Recipe

The one ingredient we always seem to have on hand is chicken and so I’m always looking for different ways to make it for dinner. These sheet pan chicken fajitas are one of our favorites because we can customize it with whatever vegetables we have on hand. Of course, there are lots of peppers and onions but I also like to toss in some sliced zucchini, too.

Ingredients

Chicken

I like to use boneless, skinless chicken breasts. To ensure they cook fast and evenly, I like to first slice the chicken breasts in half horizontally, so I get two thinner breast pieces (like chicken breast fillets), and then slice them into strips of equal size. That way, the chicken will cook through in about 15 minutes.

Vegetables

I like to use a mix of bell peppers – any color will work, but it’s fun to do a mix of red, orange, and green bell peppers. They look so pretty on the sheet pan. I also slice up one onion to toss in with the peppers.

Zucchini isn’t a traditional ingredient in fajitas, but I love the flavor of zucchini that’s roasted in the oven. I like to slice the zucchini into strips, too, so they are approximately the same size as the rest of the veggies. This way, everything will cook evenly.

Homemade Fajita Seasoning

You can use your favorite store-bought fajita seasoning, but it’s easy to make a homemade version. All you do is combine the spices together and then toss the chicken and veggies with some olive oil and the spices before they go in the oven.

  • 2 tsp chili powder
  • 1 tsp ground Cumin
  • 1 tsp garlic Powder
  • 1 tsp paprika
  • 1 tsp salt
  • ¼ tsp black pepper

How to Make Sheet Pan Fajitas

What I love about this easy fajita recipe is that you don’t have to marinate the chicken with the spices beforehand. Of course, you can do this if you want to prep everything ahead, but even if you just toss the chicken and veggies in the spice and olive oil right before you pop them in the oven, they still have lots of flavor.

I recommend using a 2/3-sized sheet pan (21 x 15”), which is bigger than the more commonly used 1/2-sized sheet pan. I like using the bigger one because all of the chicken and veggies can be spread out in an even layer, which means they will cook faster and evenly. I use Nordic Ware Natural Aluminum Commercial Baker’s Big Sheet*. For easy clean-up, line the sheet pan with foil.

Cook the chicken and vegetables at 400°F for about 12 to 15 minutes. For the tortillas, you can either wrap them in foil and pop them in the oven during the last five minutes to warm them through or you can warm them on the stove if you have gas burners. I like to place them, one at a time, over the direct flame to warm them through.

Just before serving the fajitas, I like to squeeze fresh lime juice over the top. Serve them with the tortillas, fresh cilantro, lime wedges and other toppings that you like.

photo of Chicken Fajitas on a sheet pan garnished with lime wedges

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Sheet Pan Chicken Fajitas

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Dishes
Cuisine: Mexican
Servings: 4
Chicken fajitas cook on one sheet pan for an easy meal with minimal clean-up!

Ingredients:

  • 1 lb chicken breast  sliced into 1/2 inch strips (I recommend first slicing the chicken breast to half its thickness before cutting into strips. This will make the cooking time much faster and make the strips easier to eat)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 1 onion sliced into 1/4 inch strips
  • 1 red bell pepper sliced into 1/4 inch strips
  • 1 orange bell pepper sliced into 1/4 inch strips
  • 1 green bell pepper sliced into 1/4 inch strips
  • 1 zucchini sliced into 1/2 inch strips
  • lime wedges and chopped fresh cilantro for topping onto fajitas
  • 12 small flour or corn tortillas or low carb tortillas

Directions:

  1. Preheat oven to 400°F. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Whisk until evenly mixed.
  2. In a large bowl, add chicken, onions, bell peppers and zucchini. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Mix again until everything is evenly coated. (If you have time you can let the spices marinate on the chicken for about 30 minutes to an hour for even more flavor, but I usually don't do this step and it still tastes good.)
  3. Line a 2/3 size (21 inches by 15 inches) sheet pan with foil. This is bigger than the more commonly used half sheet pan. If you do not have a 2/3 size sheet pan, you can use two half sheet pans. Lay all the vegetables and meat onto the lined sheet pan. Try your best to keep it to a single layer with no overlap.
  4. Cook for about 12-15 minutes or until chicken is completely cooked. When there is about 5 minutes left before food is done, cover tortillas in aluminum foil and place on top of baking pan to warm up the tortillas. I prefer to warm my tortillas on an open flame. If you have a gas stove, you can place the tortillas directly on top of the burners and cook for a few minutes on each side until the tortillas are warm and slightly charred.
  5. When fajitas are done, squeeze lime juice over fajitas. Serve with additional lime wedges, fresh cilantro and any other toppings you desire.

Notes:

  • I use Nordic Ware aluminum 21 x 15 inch sheet pans*.
  • If you are looking to make this low carb, you can use low carb tortillas.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
  • Nutrition estimate does not include tortillas.
Nutrition Facts
Sheet Pan Chicken Fajitas
Amount Per Serving (0.25 of recipe)
Calories 304 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 73mg24%
Sodium 745mg32%
Potassium 823mg24%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 6g7%
Protein 26g52%
Vitamin A 2789IU56%
Vitamin C 112mg136%
Calcium 32mg3%
Iron 2mg11%
Net Carbs 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

 

Sheet Pan Chicken Fajitas

While I don’t yet have a video for this recipe, here is a video I did for Sheet Pan Steak Fajitas. You can also find all my recipe videos on my youtube page.

 

Leave a Reply

Your email address will not be published. Required fields are marked *