What if I told you that you could enjoy all the sizzling, flavorful goodness of restaurant-style fajitas without the hassle of multiple pans or grill cleanup? Enter the Sheet Pan Chicken Fajitas!
This recipe is a lifesaver for busy weeknights, combining juicy chicken, vibrant bell peppers, and onions, all tossed in a smoky, zesty spice blend. Everything cooks on a single sheet pan, making cleanup a breeze. It’s quick, easy, and guaranteed to satisfy those Tex-Mex cravings.
The best part? These fajitas are endlessly customizable. Pair them with warm tortillas, serve them over rice for a fajita bowl, or keep it low-carb with lettuce wraps. Let’s bring the fiesta to your kitchen—no stovetop required!
Why These Sheet Pan Chicken Fajitas?
What Makes Them a Winner
- One-Pan Magic: Minimal cleanup, maximum flavor.
- Healthy & Colorful: Packed with lean protein and vibrant veggies.
- Customizable: Perfect for tacos, bowls, or low-carb wraps.
- Quick Prep & Cook: Dinner is ready in under 30 minutes.
Cuisine
Tex-Mex
Tips for Perfect Fajitas
- Cut Evenly: Slice chicken and veggies into similar sizes for even cooking.
- Charred Edges: For extra smoky flavor, broil the fajitas for 2–3 minutes after roasting.
- Prep Ahead: Marinate the chicken and chop the veggies the night before to save time.
Substitutions and Variations
- Protein Swap: Use shrimp, beef, or tofu instead of chicken.
- Veggie Boost: Add zucchini, mushrooms, or cherry tomatoes.
- Low-Carb Option: Serve in lettuce wraps or over cauliflower rice.
- Cheesy Touch: Sprinkle shredded cheese over the fajitas during the last 5 minutes of baking.
Make a Healthier Version
- Use skinless chicken breasts and cut back slightly on the olive oil.
- Opt for whole wheat or low-carb tortillas.
- Add extra veggies for a more fiber-packed dish.
Closing
And there you have it! Sheet Pan Chicken Fajitas are your new Tex-Mex go-to, whether you’re feeding a crowd or meal prepping for the week. With bold flavors and easy cleanup, this recipe is a guaranteed hit. Try it out, and don’t forget to share your delicious creations with us. And hey, check out our other sheet pan recipes for more effortless meals!
FAQs
- Can I use frozen chicken?
Yes, just thaw it completely before cooking for even results. - How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave. - Can I make this dish spicy?
Add extra cayenne pepper or a drizzle of hot sauce. - What’s the best way to warm tortillas?
Wrap them in foil and heat in the oven during the last 5 minutes of cooking. - Can I make this ahead?
Absolutely! Prep the chicken and veggies in advance and roast when ready to serve.
Sheet Pan Chicken Fajitas
- Total Time: 30 minutes
Description
Hey, fajita fans! What if I told you that you could enjoy all the sizzling, flavorful goodness of restaurant-style fajitas without the hassle of multiple pans or grill cleanup? Enter the Sheet Pan Chicken Fajitas!
Ingredients
Fajita Seasoning
- 1 Tbsp chili powder
- 2 tsp oregano
- 1 tsp paprika
- 1 tsp cumin powder
- 1 tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp brown sugar
- ½ tsp cayenne pepper
Fajitas
- 1.5 pounds boneless skinless chicken thighs or breasts, cut into strips
- 3 bell peppers (multi-colored), cut into strips
- 1 small onion, cut into strips
- 3–4 garlic cloves, finely chopped
- 1 lime, juiced
- 3 Tbsp olive oil, divided
Instructions
Preheat oven to 400°F.
Mix together all seasoning ingredients.
In a large bowl, toss together chicken, bell peppers, onion, garlic lime juice, 2 Tbsp olive oil and prepared seasoning until well combined. If time allows, marinate for at least one hour.
Arrange chicken and vegetables on a lightly oiled baking sheet. Drizzle on remaining 1 Tbsp olive oil.
Bake in preheated oven for 20-25 minutes, until chicken is cooked through.
Serve with warmed tortillas.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Calories: 284
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Protein: 29g
