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Easy Sheet Pan Chicken Fajitas

Section: Satisfying Main Dishes for Every Occasion

This dish combines strips of seasoned chicken with colorful bell peppers and onions, all roasted together on a single sheet pan. The fajita-style spices infuse the chicken and vegetables as they cook, resulting in tender, juicy chicken and perfectly caramelized peppers. Ready in under 30 minutes, it offers an easy cleanup and can be served with warm tortillas and fresh toppings like lime and cilantro. Ideal for make-ahead prep or freezing, this meal simplifies weeknight dinners while offering bold, vibrant flavors.

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A chef in a kitchen preparing food.
Created by Olivia Olivia
Last modified on Sun, 23 Nov 2025 16:36:56 GMT
A plate of chicken fajitas with peppers and onions. Save
A plate of chicken fajitas with peppers and onions. | cuisineandlife.com

Sheet Pan Chicken Fajitas are a simple and delicious way to get dinner on the table without fuss. Everything cooks together on one pan, making preparation and cleanup a breeze. This recipe captures the smoky, savory flavors of traditional fajitas with tender chicken and vibrant vegetables roasted to perfection. Serve with warm tortillas and your favorite toppings for a satisfying meal that everyone will love.

I first tried this recipe on a busy weeknight and it became a regular in our house. The kids love building their own fajitas and it always feels like a special dinner with very little effort.

Ingredients

  • Chicken breast: cut into strips for tender, quick cooking protein
  • Bell peppers: in multiple colors for sweetness and vibrant texture
  • Yellow onion: sliced to add savory sweetness and depth
  • Olive oil: to help roast the chicken and vegetables evenly
  • Fresh garlic: minced to infuse rich aroma and flavor
  • Fajita seasoning: made with chili powder, cumin, paprika, and dried herbs to bring authentic fajita taste making your own lets you control the salt and spices
  • Fresh lime juice: for a bright finish that balances the smoky spices
  • Cilantro: fresh and optional, adds a burst of freshness and color
  • Warm flour tortillas: to hold all the delicious filling

Instructions

Slicing the Chicken and Vegetables:
Cut the chicken breasts into even strips against the grain so the meat stays tender. Slice bell peppers and onions into similar sized strips to ensure even cooking. Keeping the pieces uniform helps everything roast perfectly together.
Mixing the Fajita Seasoning:
Combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl. This blend gives the signature smoky and spicy flavor that makes fajitas so irresistible.
Coating the Chicken and Veggies:
Place the sliced vegetables on a large sheet pan and put the chicken strips on top. Sprinkle the fajita seasoning generously over the chicken and a bit over the vegetables. Add the minced garlic on top and drizzle olive oil evenly to coat everything. This step ensures every bite is flavorful and juicy.
Tossing and Spreading Out:
Use your hands or a spatula to toss the mixture thoroughly, making sure the seasoning and oil cover all pieces. Spread everything out in a single layer on the pan. Crowding the pan leads to steaming instead of roasting, so give everything space.
Baking to Perfection:
Bake in a preheated oven at 425 degrees Fahrenheit for about 15 to 20 minutes. The chicken should reach an internal temperature of 165 degrees for safety. The vegetables should be tender and slightly caramelized on the edges.
Finishing Touches and Serving:
Once out of the oven, squeeze fresh lime juice over the chicken and vegetables and sprinkle chopped cilantro if you like. Serve with warm flour tortillas and your preferred sides or toppings such as sour cream, guacamole, salsa, or hot sauce.
A pan of chicken fajitas with peppers and onions.
A pan of chicken fajitas with peppers and onions. | cuisineandlife.com

I especially love the fajita seasoning blend for this dish. It took me a few tries to get the balance right, but that smoky cumin and paprika combo with just a touch of chili powder is what really elevates this recipe. A friend once told me fajitas are not just food, but a way to bring people together, and I find that so true every time we gather around the table for this meal.

Storage Tips

Store leftover cooked fajitas in an airtight container in the refrigerator for up to three days. To reheat, warm in the microwave or on a stovetop skillet until heated through. Keep tortillas separate and warm them fresh to avoid sogginess.

Ingredient Substitutions

Swap chicken breast for thighs if you prefer juicier meat. Use different colored bell peppers or add sliced mushrooms for variety. Corn tortillas can replace flour tortillas for a gluten free option. If you do not have fresh lime, a splash of vinegar can provide acidity.

Serving Suggestions

Serve with Mexican rice and refried beans for a hearty meal. Top with shredded cheese and a dollop of sour cream or Greek yogurt. Add fresh salsa or pico de gallo for an extra burst of flavor. Pair with a refreshing horchata or cold cerveza on warm days.

A delicious meal of chicken fajitas with peppers and onions.
A delicious meal of chicken fajitas with peppers and onions. | cuisineandlife.com

These sheet pan chicken fajitas make weeknight dinners easy and flavorful. Enjoy with warm tortillas and your favorite toppings.

Common Questions About Recipes

→ What is the best way to slice chicken for tenderness?

Slicing chicken against the grain helps ensure it stays tender and juicy after cooking.

→ Can I use other vegetables besides bell peppers?

Yes, onions, mushrooms, or even sweet potatoes complement the chicken well when roasted together.

→ What temperature should the oven be set to for roasting?

Roast at 425°F (220°C) for 15-20 minutes to cook the chicken thoroughly and caramelize the vegetables.

→ How can I prepare this dish ahead of time?

Pre-slice the chicken and vegetables and mix the seasoning in advance, then store separately in the refrigerator until ready to bake.

→ Is it possible to freeze the ingredients before cooking?

Yes, raw chicken and vegetables can be seasoned and frozen in ziplock bags for up to 2-3 months, then thawed before roasting.

Sheet Pan Chicken Fajitas

Tender chicken and seasoned bell peppers roasted on one pan for a simple, flavorful meal with warm tortillas.

Prep Time
15 minutes
Cooking Time
20 minutes
Total Time Required
35 minutes
Created by Olivia: Olivia

Recipe Category: Main Dishes

Skill Level: Perfect for Beginners

Style of Cuisine: Mexican

Serves: 4 How Many Servings (8 fajitas)

Dietary Preferences: Low-Carb, Dairy-Free

Ingredients Needed

→ Protein

01 1.5 pounds boneless, skinless chicken breasts, sliced into 1/2-inch strips

→ Vegetables

02 1 large red bell pepper, sliced into 1/2-inch strips
03 1 large yellow bell pepper, sliced into 1/2-inch strips
04 1 large green bell pepper, sliced into 1/2-inch strips
05 1 medium yellow onion, sliced into 1/2-inch strips
06 2 cloves garlic, minced

→ Seasoning

07 1 tablespoon chili powder
08 1 teaspoon ground cumin
09 1 teaspoon smoked paprika
10 1 teaspoon garlic powder
11 1/2 teaspoon onion powder
12 1/2 teaspoon dried oregano
13 1/2 teaspoon salt
14 1/4 teaspoon black pepper

→ Oils and Acids

15 2 tablespoons olive oil
16 Juice of 1 lime

→ To Serve

17 8 flour tortillas, warmed
18 Fresh cilantro, chopped (optional)
19 Salsa, sour cream, guacamole, and hot sauce (optional)

Step-by-Step Directions

Step 01

Slice chicken breasts and bell peppers into 1/2-inch strips. Slice onion and mince garlic. Arrange bell peppers and onions evenly on a sheet pan, placing chicken strips on top.

Step 02

In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create the fajita seasoning blend.

Step 03

Sprinkle the seasoning evenly over the chicken and vegetables. Add minced garlic atop the chicken and drizzle the olive oil over everything.

Step 04

Toss the chicken and vegetables thoroughly to coat with seasoning and oil. Spread the mixture into an even layer on the sheet pan.

Step 05

Bake in a preheated oven at 425°F for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.

Step 06

Remove from oven, squeeze fresh lime juice over the chicken and vegetables, and sprinkle with chopped cilantro. Serve immediately with warm flour tortillas and desired toppings such as salsa, sour cream, guacamole, and hot sauce.

Helpful Hints

  1. For tender chicken slices, cut against the grain. Leftovers keep well refrigerated for 2-3 days and reheat easily in the microwave.
  2. This dish can be prepared ahead by slicing vegetables and chicken separately and storing refrigerated until baking.
  3. To freeze, store raw seasoned chicken and vegetables in freezer-safe bags for up to 3 months; thaw overnight before cooking.

Must-Have Equipment

  • Sheet pan
  • Oven
  • Knife
  • Mixing bowl

Allergy Details

Check ingredient packaging for allergens, and consult a healthcare provider if you’re unsure.
  • Contains gluten if served with flour tortillas

Nutritional Details (Per Serving)

These nutrition figures are for guidance only and don’t replace advice from a medical professional.
  • Calories Per Serving: 320
  • Fat Content: 12 grams
  • Carbohydrate Content: 20 grams
  • Protein Content: 30 grams