Easy Sheet Pan Chicken Fajitas

When I first tried making these Easy Sheet Pan Chicken Fajitas, I wanted something that looked impressive but didn’t require much cleanup. Tossing colorful bell peppers, tender chicken strips, and a blend of spices onto one pan felt almost too simple, yet the results were incredible. The veggies turned perfectly roasted, the chicken stayed juicy, and the flavor was restaurant-level delicious. It’s now one of those recipes I keep coming back to whenever I crave something vibrant and satisfying without spending hours in the kitchen.

Easy Sheet Pan Chicken Fajitas

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

310

kcal

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 medium red onion, sliced

• 2 tbsp olive oil

• 1 ½ tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• Juice of 1 lime

• 8 small flour tortillas (for serving)

Directions

• Preheat oven to 400°F (200°C).
• Place sliced chicken, peppers, and onions on a large sheet pan.
• Drizzle olive oil and sprinkle all spices evenly over the top.
• Toss everything together until fully coated.
• Spread in a single layer for even cooking.
• Bake for 20–25 minutes, flipping halfway through.
• Squeeze lime juice over fajitas once cooked.
• Serve hot with warm tortillas and your favorite toppings.

Nutrition Information (per serving)

• Calories: 310
• Protein: 30g
• Carbohydrates: 18g
• Fat: 12g
• Fiber: 3g
• Sugar: 5g

Expert Tips and Variations

If you don’t have chicken breasts, use boneless chicken thighs for extra tenderness. For a dairy-free option, skip sour cream or use cashew cream instead. Add corn or black beans to make it heartier, or squeeze fresh lime over the fajitas before serving for a tangy twist. Don’t overcrowd the pan; this helps the chicken and veggies roast instead of steaming, keeping everything nicely caramelized.

How to Store and Reheat Sheet Pan Chicken Fajitas

Store leftover chicken and veggies in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 5–6 minutes or in the oven at 375°F until warmed through. Avoid microwaving for too long to prevent the chicken from drying out.

Frequently Asked Questions