This post may contain affiliate links. Please read our disclosure policy.
These Sheet Pan Chicken Fajitas are a favorite Mexican weeknight dinner recipe that’s ready in only 30 minutes. Seasoned chicken breast, bell peppers, and onions are baked on one sheet pan all at the same time!
Say hello to the easiest way to make chicken fajitas ever – on a sheet pan! Whether you make them for taco night or incorporate them into your weekly meal prep routine, these fajitas will not disappoint.
Highly seasoned with my favorite blend of Tex-Mex spices like ground cumin, chili powder, garlic powder, and smoked paprika, this sheet pan dinner is packed with flavor and requires very minimal effort. It’s also low in carbs, high in protein and packed with veggies.
It’s pretty much everything you could ever want in an easy dinner recipe!
How to Make Sheet Pan Chicken Fajitas
To make this recipe, all you need is one large mixing bowl and one large baking sheet.
- Add sliced chicken, bell peppers and onions to a mixing bowl.
- Toss together with fajita seasoning, olive oil and a splash of white wine vinegar.
- Transfer to a large baking sheet and bake for 20-25 minutes at 425°F.
That’s it! No need to flip the chicken and veggies halfway through cooking. Leaving them in the oven undisturbed really helps to caramelize the peppers and onions, which adds a beautiful rich and deep flavor.
Once out of the oven, sprinkle some fresh lime juice and cilantro on top for extra flavor. Then eat up!
Serving Suggestions
I love serving these sheet pan fajitas in corn tortillas with a drizzle of Mexican crema and cotija cheese. They make for a super quick and easy taco night during the week that is always welcome in my house.
If you’re making them as a healthy meal prep recipe to eat throughout the week, here are a few side dishes that would pair perfectly:
- Authentic Mexican Rice
- Cilantro Lime Cauliflower Rice
- Mexican Cauliflower Rice
- Easy Refried Beans
- Black Bean and Corn Salsa
- Guacamole
More Sheet Pan Recipes
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 3 medium bell peppers, cut into strips
- 1 medium red onion, sliced
- 3 tablespoons olive oil, plus more for greasing
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- In a large bowl, add chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika and black pepper.
- Toss together until everything is combined and evenly coated.
- Transfer to the prepared baking sheet and spread out into an even layer so that everything cooks evenly.
- Place in the oven and bake for 20-25 minutes or until the chicken is completely cooked through.
- Mix in lime juice and cilantro. Serve immediately in warm corn tortillas, flour tortillas or with Mexican rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become my favorite recipe! So easy and delicious. I use all kinds of veggies, even butternut squash! I skip the tortilla and just enjoy the chicken and veggies on their own. Yum!
Made the dish and it was excellent great flavors and very easy Will now be on our meal rotation Thank you for sharing !
This is amazing! Third time making it this month. Family loves it. We added two small hot 🌶️. Very easy to throw together after work.
Thank you!
So easy and delicious … followed the recipe exactly and it was a crowd favorite
Made this tonight as written. I love the sheet pan technique! I was concerned that the smoked paprika would be too much but it wasn’t at all. It added a nice smokey background. 20 minutes was almost too long but that could have been my fault. I wanted to be sure the chicken cooked through so I put the veggies down first and put the chicken on top so it would be more exposed. The peppers and onion were perfectly cooked for me. Cooked enough to be limp but still have a nice crunch. When I make this again, I’m going to mix the marinade and add it to the chicken strips first and let them sit in the frig for a few hours. Then, toss them with the veggies and place on the sheet pan. This recipe would work well the next day warm or cold over a salad. It would also make a good filling for an omelet. Thank you for posting! I enjoy your website. I’ve made your pork carnitas many times and they are always a hit!
Thank you so much for your feedback Bobi!
These are delicious! I love fajitas and have tried many recipes, nothing beats these! I like them for dinner or my weekly lunch meal preps.
Very good, easy to make.
Super yummy! I will definitely be making these again
Yum thanjs
Delicious and easy! My husband loved them! I added hatch green chili salsa and cheddar cheese for toppings.