Julie Clark
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Sheet Pan Fajitas
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These Sheet Pan Fajitas are an oven roasted twist on the classic skillet favorite. Strips of seasoned chicken roasted alongside sweet bell peppers and onions. Everything cooks on one pan, making this an easy dinner ready in under 30 minutes.
Sheet Pan Fajitas are perfect for chicken quesadillas, tortilla bowls or chicken wraps which makes for an easy meal prep recipe. A quick broil at the end of cooking lightly caramelizes the edges of the peppers and onions for maximum flavor.
One-Pan Trick That Delivers Sizzling Restaurant-Style Fajitas in 35 Minutes
Matt and I often visit our favorite local Mexican restaurant. Sometimes I order beef enchiladas, loaded nachos, chicken chimichangas or simple chicken tacos. But Matt? Every time he orders sizzling fajitas.
If you’ve ever tried making fajitas at home, the fajita seasoning is super simple, but the stovetop flipping and the inevitable oil splatter covering your counters isn’t the most fun thing.
These sheet pan fajitas are a ‘set it and forget it’ strategy that feels like a total cheat code. Use a high-heat oven roast and a quick broil at the end to get those perfectly charred edges.
Serve the sheet pan chicken fajitas on busy weeknights with sweet potato fries or roasted red potatoes. And serve chocolate tres leches cake or Mexican chocolate cake for dessert. 😋
Try our easy pork fajitas, too!
Enjoy – Julie
Ingredients
Don’t want to mix your own fajita spices? Try Bolner’s fajita seasoning, which is super popular.
Feel free to use flank steak or shrimp instead of chicken to switch up the protein. Shrimp will take less time to cook so you may want to add it in separately.
See the recipe card for full ingredients and amounts.
Sheet Pan Fajitas with Chicken
These Sheet Pan Fajitas are an oven roasted twist on the classic skillet favorite. Strips of seasoned chicken roast alongside sweet bell peppers and onions. Everything cooks on one pan, making this an easy dinner ready in under 30 minutes.
Servings 4
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Ingredients
- 1 1/2 pounds boneless skinless chicken breast cut into even strips
- 3 bell peppers mixed colors, thinly sliced
- 1 large red onion thinly sliced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- Juice of 1 lime
- Fresh cilantro for garnish
- For serving: warm tortillas, shredded cheese, guacamole, pico de Gallo, sour cream
Instructions
- Set your oven to roast at 425°F. Place the chicken strips and vegetables into a large bowl. 1 ½ pounds boneless skinless chicken breast, 3 bell peppers, 1 large red onion
- Mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and pepper together in a small bowl. Pour the olive oil and fresh lime juice over the chicken and veggies and toss to coat. Then sprinkle the seasoning mix over making sure all the elements are evenly coated. 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons olive oil, Juice of 1 lime
- Spread the chicken and vegetables out on a baking sheet (lined with foil if desired) in a single layer. Roast for 18-20 minutes. About 10 minutes in, flip the chicken and vegetables to evenly roast.
- When the chicken is cooked through, place the sheet pan under the broiler for 2-3 minutes to get a little char on the edges. Be sure not to burn.
- Allow the fajitas to rest for a couple minutes then sprinkle with sea salt and fresh cilantro. Serve with warm tortillas. You can add toppings like sour cream, guacamole, pico de gallo or salsa and shredded cheese.
Notes
- Try to slice the chicken into even strips. This will avoid some pieces getting too dry or not cooked enough.
- Feel free to add additional veggies like zucchini or mushrooms as a variation and more flavor.
- Store leftovers in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 329kcal | Carbohydrates: 9g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 802mg | Potassium: 906mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3396IU | Vitamin C: 118mg | Calcium: 32mg | Iron: 2mg
How to Make Sheet Pan Fajitas: Step by Step
Place the chicken strips and vegetables into a large bowl.
Mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and pepper together in a small bowl. Pour the olive oil and fresh lime juice over the chicken and veggies and toss to coat. Then sprinkle the seasoning mix over making sure all the elements are evenly coated.
Spread the chicken and vegetables out on a baking sheet (lined with foil if desired) in a single layer. Roast for 18-20 minutes. About 10 minutes in, flip the chicken and vegetables to evenly roast.
When the chicken is cooked through, place the sheet pan fajitas under the broiler for 2-3 minutes to get a little char on the edges. Be sure not to burn.
