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Sheet pan chicken fajitas are easy to make and packed with flavor! You only need 10 minutes of prep time, and then seasoned chicken, peppers, and onions are cooked on a sheet pan until caramelized and golden brown. This meal is perfect for busy weeknights and it’s one the whole family will love!

Top view chicken fajitas on a pan.
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Sheet pan chicken fajitas are one of our favorite Mexican food recipes to make at home. They’re baked in the oven in one pan for a hassle-free family dinner that is incredibly delicious. Add this recipe to your dinner rotation for a quick, easy, effortless meal option that is always a winner!

If you love Fajitas, you will also love our Steak Fajitas Recipe. Check it out.

Why you’ll love this recipe

  • So tasty: The combination of tender, juicy chicken with the subtle sweetness of the peppers and red onion, all tossed in a bold seasoning yields big flavors you’re sure to love!
  • Healthy: Lean chicken breasts are high in protein and this meal has plenty of veggies for a variety of vitamins and minerals. Enjoyed served over tortillas, cauliflower rice, or quinoa, it’s also quite satisfying.
  • Quick & easy: This meal is quick and takes very little effort to put together! And, with everything being cooked on one pan, there’s less mess and clean-up is a breeze.
  • Versatile: There are so many serving options for sheet pan fajitas! You can make tacos, chicken & rice burrito bowls, salads, or wraps. There are also endless options for toppings to please everyone. We love avocado, salsa, Greek yogurt, shredded cheese, fresh cilantro, and lime wedges.
Sheet pan chicken fajitas on a pan with lime wedges.

Ingredients needed

This sheet pan fajitas recipe is made with simple ingredients you can easily find at the grocery store without too much hassle! Here’s everything you’ll need:

  • Chicken breasts: You’ll need 1 1/2 pounds of boneless skinless chicken breasts cut into thin strips. You could also use chicken tenders or boneless skinless chicken thighs.
  • Spices: To give these fajitas delicious flavor, we’re seasoning them with taco seasoning and salt and pepper. Make your own homemade taco seasoning or use store-bought. You could swap it with fajita seasoning if you’d like.
  • Avocado oil: For marinating the chicken. Olive oil works great too.
  • Garlic: Fresh garlic cloves add a wonderful savory flavor to the chicken.
  • Vegetables: We like to use a mix of bell peppers and red onion to add color to the dish. Slice the veggies into long strips so they are easy to pile in the tortillas.
  • Herbs: Fresh cilantro is the classic herb for garnishing Mexican food. If you’re not a fan, simply omit it. Here’s a great guide on how to cut cilantro.
  • Limes: A squeeze of fresh lime juice drizzled over fajitas is the perfect finishing touch!
Raw chicken breast, veggies and seasonings.

How to make this Chicken fajita

  1. Prep: Preheat the oven to 425ºF and line a sheet pan with parchment paper for easy cleanup.
  2. Marinate the chicken: Place the chicken in a large bowl and sprinkle it with the seasonings. Drizzle with the oil and the minced garlic; toss well to coat and set aside.
  3. Add the veggies to marinate: Meanwhile, cut the veggies. Place the veggies over the chicken and toss to combine.
  1. Cook: Spread the chicken and veggies over your prepared sheet pan and roast for 20-25 minutes.
  2. Serve: Enjoy stuffed in tortillas, if you’d like, garnished with cilantro and lime wedges.

Expert Tips

  • Cutting the meat and veggies: Slice the chicken and veggies into similar-sized strips. They will cook more evenly and be easier to serve in the tortillas.
  • Spice level: If you’ll be serving these to anyone sensitive to spice, be sure to use mild taco seasoning. However, if you’d like to add more heat to this dish, you can use spicy taco seasoning and even add a dash or two of cayenne pepper or red pepper flakes.
  • Parchment paper: For easy cleanup, don’t forget to line the baking sheet with parchment paper or foil.
  • Low carb: As is the chicken fajitas are very low in carbs and fats and high in protein. To serve them low carb, skip the tortilla and make a lettuce wrap or serve over romaine lettuce as a salad or make a chicken fajita bowl with cauliflower rice!
close up image of chicken fajita in pan

Frequently asked questions

Should I cut the chicken for fajitas before cooking?

Yes, for best results it’s a good idea to slice the chicken breasts before cooking. Everything will cook more quickly and there’s less of a chance that the chicken will become overly dry.

Do you put fajita seasoning before or after cooking?

You’ll want to season the chicken and vegetables before cooking. The seasoning rub will improve the flavor and texture of the meat making it super tender as it cooks.

What goes well with chicken fajitas?

Chicken fajitas are delicious and served with a variety of Mexican sides. We love to serve these with Mexican rice, beans, Mexican street corn salad, guacamole, salsa, and pico de Gallo.

top view chicken fajita on a pan with side of tortilla

Storage recommendations

  • Storing: Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for a few days.
  • Freezing: Allow the chicken to cool completely before transferring it to a freezer-safe bag or container. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator before reheating.
  • Reheating: To reheat the leftover chicken, you can place it in the oven, on the stovetop, or in the microwave until warm.

Chicken Recipes you may like

Chicken fajitas with bell peppers, onion and lime wedges on a sheet pan.

More Mexican recipes

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5 from 4 votes

Sheet Pan Chicken Fajitas

By: Rena
Servings: 4 servings
Prep: 10 minutes
Cook: 25 minutes
0 minutes
Total: 35 minutes
top view chicken fajitas on a pan
Sheet pan chicken fajitas are easy to make and packed with flavor! You only need 10 minutes of prep time, and then seasoned chicken, peppers, and onions are cooked on a sheet pan until caramelized and golden brown.

Ingredients

  • 1 1/2 lb boneless skinless chicken breasts, cut into thin strips
  • 2 tbsp taco seasoning
  • Kosher salt and pepper, to taste
  • 2 tbsp avocado oil
  • 3-4 garlic cloves, minced
  • 3 bell peppers, red green and yellow/orange, cut into strips
  • 1 large red onion, cut into wedges
  • 1/4 cup chopped fresh cilantro leaves
  • 2 limes, cut into wedges
  • OPTIONAL: 6 x 8-inch flour or corn tortillas, to serve

Instructions

  • Preheat the oven to 425ºF and line a sheet pan with parchment paper for easy cleanup.
  • Place the chicken in a large bowl and sprinkle with the seasonings. Drizzle with the oil and the minced garlic; toss well to coat and set aside.
  • Meanwhile, cut the veggies. Place the veggies over the chicken and toss to combine.
  • Spread the chicken and veggies over your prepared sheet pan and roast for 20-25 minutes.
  • Serve in tortillas, if you’d like, garnished with cilantro and lime wedges.

Notes

  • Storage: Any leftovers can be stored in an airtight bag or container and kept in the refrigerator for a few days.
  • Freezing: Allow the chicken to cool completely before transferring it to a freezer safe bag or container. It will stay good in the freezer for up to 3 months. When you’re ready to enjoy, thaw in the refrigerator before reheating.
  • Reheating: To reheat the leftover chicken, you can place it in the oven, on the stovetop or in the microwave until warm.

Nutrition

Serving: 1servingCalories: 306kcalCarbohydrates: 13gProtein: 38gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 109mgSodium: 886mgPotassium: 906mgFiber: 4gSugar: 6gVitamin A: 3048IUVitamin C: 130mgCalcium: 37mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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