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Sheetpan Chicken Fajitas

Sizzling flavor meets effortless cooking with these sheetpan fajitas. One pan, minimal prep, and maximum taste – dinner has never been this simple or so delicious.

These chicken fajitas are one of my favourite meals to make when I’m short on time. You simply toss everything on a pan with the seasoning, pop them in the oven, and you’re done!

Everyone loves them, and they are a great way of getting some colourful veggies into the kids.

Choose fresh ingredients

  • Chicken – You’ll want boneless, skinless chicken breasts or thighs. Cut them into thin strips for quick cooking. If you prefer, you can use sliced steak or shrimp instead.
  • Bell Peppers – Use a mix of red, yellow, orange and/or green peppers. Slice them into thin strips. You can swap in other vegetables like zucchini or mushrooms if you like.
  • Onions – Red or white onions work well. Slice them thinly. You can leave these out if you’re not a fan.
  • Fajita Seasoning – Make your own blend with chili powder, cumin, garlic powder, and salt. Or use a store-bought mix for convenience.
  • Tortillas – Flour or corn tortillas both work. Warm them before serving.
  • Toppings – Add your favourite toppings to serve. We like: shredded cheese, sour cream, chopped avocado, lime wedges.

Let’s cook these chicken fajitas!

1

Prepare.

Preheat the oven to 190°C/ 375°F. Line a large sheetpan with baking paper.

Cut the chicken into bite-sized pieces. Slice bell peppers into thin strips, cut onions into thin half-moons. Aim for uniform sizes so everything cooks evenly.

2

Season.

Spread the ingredients in a single layer on a large sheet pan. Drizzle olive oil over everything and sprinkle with fajita seasoning. Mix well to coat evenly.

3

Bake.

Place the sheetpan in the hot oven. Cook for 30-35 minutes, stirring once halfway through. The chicken should be fully cooked and the vegetables slightly charred.

4

Serve.

Remove the pan from the oven when done. Let it cool for a few minutes before serving. Meanwhile, warm your tortillas in the microwave or on a skillet.

To make the fajitas, place some of the chicken and veggie mixture down the middle of a tortilla, and add your favorite toppings like cheese, sour cream, or guacamole.

Chicken and veggie fajitas served in tortillas.

Variations and Serving Ideas

  • Swap the chicken for beef strips or shrimp. For a vegetarian option, use firm tofu or Quorn.
  • Don’t limit yourself to just tortillas. Try lettuce wraps for a low-carb option, or serve over rice, quinoa, or even a salad.
  • For a fun twist, set up a fajita bar. Put all the ingredients in separate bowls and let everyone build their own perfect fajita. This works great for parties or family dinners.
Sheetpan chicken fajitas with fresh cilantro and avocado.

Sheet Pan Chicken Fajitas

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Sizzling flavor meets effortless cooking with these sheet pan chicken fajitas. One pan, minimal prep, and maximum taste – dinner has never been this simple or delicious.
Prep Time15 minutes
Cook Time30 minutes
Serves6

Ingredients

  • 1 kg / 2.2 lb chicken (diced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 orange bell pepper (sliced)
  • 1 red onion (sliced)
  • 2 tablespoons olive oil
  • 2 garlic cloves (minced)

Seasoning (or 5 teaspoons fajita seasoning)

  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

To serve

  • 1 bunch cilantro (chopped)
  • 2 tablespoons sour cream
  • 1 avocado (diced)
  • 100 g / 1 cup mozzarella (shredded)
  • 1 lime (cut into wedges)
  • 12 tortillas

Directions

  • Preheat your oven to 190°C/ 375°F, and prepare a large sheetpan by lining it with baking paper.
  • Chop the chicken and veggies into bite-sized pieces, and arrange on the sheetpan. Drizzle with olive oil.
  • Mix the seasonings together in a small bowl, then sprinkle over the chicken and vegetables. Gently toss to coat.
  • Place the sheet pan in the preheated oven and bake for 30-35 minutes or until the chicken is cooked through and browned at the edges. Check the chicken for doneness, as cooking times may vary slightly depending on your oven.
  • Warm the tortillas according to package instructions or personal preference (30 seconds in the microwave works for me).
  • Place a generous portion of the cooked chicken and veggies onto each tortilla, pile with toppings, add a squeeze of line juice, and enjoy!

Nutrition

Calories: 1734.3kcal  Carbohydrates: 40.6g  Protein: 10.9g  Fat: 170.5g  Saturated Fat: 51.1g  Polyunsaturated Fat: 34.3g  Monounsaturated Fat: 76.8g  Cholesterol: 145.6mg  Sodium: 953.7mg  Potassium: 440.5mg  Fiber: 6.2g  Sugar: 5.5g  Vitamin A: 1573.7IU  Vitamin C: 95.5mg  Calcium: 209.1mg  Iron: 3.1mg

Nutrition information is an estimate and provided for informational purposes only.

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