Why You’ll Love This Recipe

Easy Sheet Pan Chicken Fajitas are the perfect weeknight dinner—quick, flavorful, and made all on one pan for minimal cleanup. Juicy, seasoned chicken strips are roasted with colorful bell peppers and onions, then served in warm tortillas with your favorite toppings. This meal is healthy, customizable, and always a crowd-pleaser.

ingredients

Easy Sheet Pan Chicken Fajitas Recipe 10 Easy Sheet Pan Chicken Fajitas are the perfect weeknight dinner—quick, flavorful, and made all on one pan for minimal cleanup. Juicy, seasoned chicken strips are roasted with colorful bell peppers and onions, then served in warm tortillas with your favorite toppings. This meal is healthy, customizable, and always a crowd-pleaser.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts or thighs (sliced into strips)bell peppers (red, yellow, green – sliced)red onion (sliced)olive oilchili powderpaprikacuminonion powdergarlic powdersaltblack pepperlime juice (fresh)sheets of foil or parchment paper (optional for easy cleanup)flour or corn tortillas (warmed)optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

directions

Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or foil.

In a large bowl, toss chicken, peppers, and onions with olive oil, chili powder, paprika, cumin, onion powder, garlic powder, salt, and pepper.

Spread the mixture evenly on the sheet pan in a single layer.

Roast for 20-25 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender with slight char.

Squeeze fresh lime juice over the cooked fajitas.

Serve in warm tortillas with your favorite toppings.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes

Variations

Add sliced mushrooms or zucchini for extra veggies.

Use shrimp or steak instead of chicken.

Make it spicy with cayenne or chipotle powder.

Swap tortillas for lettuce wraps for a low-carb version.

Add a drizzle of chipotle mayo or hot sauce for bold flavor.

storage/reheating

Store leftover chicken and veggies in an airtight container in the fridge for up to 4 days.Reheat in the oven or microwave until warmed through.Tortillas are best warmed fresh, but you can store them in foil and reheat as needed.

FAQs

Can I prep this ahead of time?

Yes—marinate everything in the fridge up to 24 hours before baking.

What kind of chicken works best?

Breasts or thighs both work well—thighs are juicier and more flavorful.

Can I freeze it?

Freeze the cooked filling in a freezer-safe bag for up to 2 months. Thaw and reheat before serving.

Are sheet pan fajitas healthy?

Yes, they’re loaded with lean protein and veggies—customizable to fit most diets.

Do I have to line the sheet pan?

Not required, but it makes cleanup easier.

How do I keep the veggies from getting soggy?

Don’t overcrowd the pan and roast at high heat for nice charred edges.

What sides go well?

Try cilantro rice, black beans, corn salad, or chips and guac.

Can I make it dairy-free or gluten-free?

Yes, use dairy-free toppings and gluten-free tortillas.

What if I don’t have fajita seasoning?

Use the listed spices or sub with a store-bought blend.

Can I cook this in an air fryer?

Yes—cook in batches at 375°F for about 10-12 minutes.

Conclusion

Easy Sheet Pan Chicken Fajitas are a fuss-free, flavorful way to enjoy Tex-Mex at home. With juicy chicken, roasted veggies, and warm tortillas, they’re perfect for busy weeknights, meal prep, or feeding a crowd. Just chop, season, roast, and wrap—it doesn’t get easier or more delicious than this!