Sheet-Pan Chicken Fajitas

These amazing sheet-pan chicken fajitas are perfect for busy families who want a delicious Mexican-inspired dinner without all the fuss! Everyone from picky kids to hungry adults will love these colorful, flavorful fajitas that cook everything on just one pan for super easy cleanup.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Additional Time: 20 minutes, Total Time: 40 minutes, Serves: 4 people

Nutrition Profile: Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Aging, Healthy Immunity, Low-Sodium, Soy-Free, Heart-Healthy, High-Protein, Egg-Free, Gluten-Free, Low-Calorie

Nutrition Facts (per serving): 357 Calories, 12g Fat, 33g Carbs, 30g Protein

Ingredients You’ll Need

Chicken breasts: You’ll need 1 pound of boneless, skinless chicken breasts. I love how they cook up tender and juicy when sliced into strips!

Extra-virgin olive oil: Just 2 tablespoons will help everything cook beautifully and add that rich flavor we all love.

Chili powder: 1 tablespoon gives these fajitas that warm, smoky taste that makes your kitchen smell incredible.

Ground cumin: 2 teaspoons of this earthy spice adds that authentic Mexican flavor that makes everything taste amazing.

Garlic powder: 1 teaspoon brings that savory depth without having to chop fresh garlic.

Salt: ¾ teaspoon helps bring out all those wonderful flavors in the chicken and veggies.

Bell peppers: One large red and one large yellow bell pepper, sliced up, add the most beautiful colors and sweet crunch.

Onion: 2 cups of sliced red or yellow onion (about 1 large) gives you that perfect caramelized sweetness.

Lime juice: 1 tablespoon of fresh lime juice brightens everything up at the end.

Corn tortillas: 8 warmed tortillas are perfect for wrapping up all this goodness.

Toppings: Lime wedges, cilantro, sour cream, avocado, and pico de gallo make these fajitas extra special!

How to Make Sheet-Pan Chicken Fajitas

Step 1: Preheat your oven to 400°F and coat a large rimmed baking sheet with cooking spray. Cut your chicken breasts in half horizontally first, then slice them crosswise into strips.

Step 2: Mix the olive oil, chili powder, cumin, garlic powder, and salt in a large bowl. Add the chicken strips and stir until they’re completely coated with all those amazing spices.

Step 3: Toss in your sliced bell peppers and onions, stirring everything together. Transfer this colorful mixture to your prepared baking sheet and spread it out in an even layer.

Step 4: Roast on the middle rack for 15 minutes. Then turn your broiler to high and broil for about 5 more minutes until the chicken is cooked through and the vegetables have those beautiful brown spots.

Step 5: Remove from the oven and stir in that fresh lime juice. Serve everything in your warmed tortillas with all your favorite toppings!

Easy and Quick Sheet-Pan Chicken Fajitas Version

Want to make this even faster? You can use pre-cut fajita strips from the store and frozen bell pepper strips! Just toss everything together with the spices and cook the same way. This saves you about 10 minutes of prep time and still tastes absolutely delicious.

Serving Ideas

These fajitas are pretty much a complete meal all by themselves! If you want to make it extra special, try serving them with some fluffy Mexican rice, creamy refried beans, or a fresh green salad with lime dressing. A cold beer or sparkling water with lime makes the perfect drink to go with these tasty fajitas.

Storage

Store your leftover chicken and vegetables in separate airtight containers in the fridge for 2 to 3 days. To reheat, cover with foil and warm in a 325°F oven instead of the microwave so your chicken stays tender and juicy.

You can also prep these ahead by seasoning the raw chicken and vegetables, then storing them in freezer-safe bags for up to 2 months. Just thaw overnight in the fridge and cook as directed!

Substitutions

No chicken breasts? Chicken thighs work great too and might even be juicier! Just cook them a few extra minutes. You can swap corn tortillas for flour tortillas if that’s what you have. Green bell peppers work just as well as red and yellow ones.

Pro Tips

Don’t overcrowd the pan: Make sure everything is spread out in a single layer so it roasts instead of steams.

Warm your tortillas: Wrap them in damp paper towels and microwave for 30 seconds, or heat them directly over a gas flame for a few seconds on each side.

Cut evenly: Try to cut your chicken and vegetables about the same size so everything cooks at the same rate.

Fresh lime is best: Bottled lime juice works in a pinch, but fresh lime really makes these fajitas pop!

FAQs

Can I use chicken thighs instead of breasts?

You bet! Chicken thighs have more fat so they stay super juicy and don’t dry out as easily as chicken breasts. You might need to cook them a few extra minutes, but they’re honestly a great choice for this recipe.

Is it safe to cook raw chicken and vegetables on the same pan?

Sure! It’s totally safe because the high heat kills any bacteria in the chicken when it reaches 165°F. Plus, everything cooks together beautifully and the flavors mix in the most delicious way.

How should I store and reheat leftovers?

Keep your leftovers in separate containers in the fridge for 2 to 3 days. The best way to reheat them is covered with foil in a 325°F oven so the chicken doesn’t get tough and dried out like it might in the microwave.

What should I serve with these fajitas?

Rice is always a hit! Try Mexican rice, cilantro-lime rice, or even cauliflower rice for a lighter option. A fresh salad with black beans or a simple green salad with citrus dressing pairs perfectly too.

I hope you and your family love these easy sheet-pan chicken fajitas as much as we do! Let me know in the comments how yours turned out – I always love hearing about your cooking adventures and any fun twists you added to make this recipe your own.