Sheet Pan Fajitas


This recipe for sheet pan fajitas is flavorful and simple. All of the ingredients get added to one pan and then baked in the oven. The result is delicious, home-cooked chicken fajitas that are ready in 30 minutes.

We love to pair these fajitas with Spanish Rice and Rolled Tacos (Taquitos) for a meal that mimics our favorite Mexican restaurant.

overhead view of Sheet Pan Fajitas

More Chicken REcipes

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Sheet Pan Fajitas Ingredients

ingredients laid out on sheet pan for Sheet Pan Fajitas

You will need:

Chicken & veggies:

  • Three large skinless chicken breasts (about 2 pounds), cut into thin strips, cut against the grain
  • Salt & pepper, to season the chicken
  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 green bell pepper, cut into thin strips
  • 1 red onion, cut into thin strips

For seasonings:

  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • ¼ tsp cayenne pepper (optional for extra spiciness)

For serving & garnishes:

  • 1 lime, cut into wedges and/or slices
  • 6 (8-inch) tortillas, flour or corn
  • Optional toppings: cilantro, roughly chopped, sour cream, salsa, pica de gallo, guacamole, shredded cheese

Ingredient Substitutions & Additions

PEPPERS: These fajitas work well with any bell peppers — feel free to substitute what you have on hand instead of a red, yellow and green pepper.

ONIONS: This recipe calls for a red onion, but you can also substitute a white or yellow onion.

MEAT: One of the best parts of this recipe is that you can make it with your favorite protein. Swap out the chicken for 2 pounds of steak or shrimp for a tasty alternative.

How to Cook Fajitas:

STEP 1: Preheat the oven to 425 degrees.

STEP 2: Place the chicken and chopped up bell pepper, garlic and onion on a large baking sheet.

PRO TIP: If you’re short on time for cooking dinner, chop up your chicken and veggies ahead of time. Store them in a Ziploc bag in the fridge and pull them out when you’re ready to make the rest of the recipe.

visual breakdown of steps for making Sheet Pan Fajitas

STEP 3: In a small bowl, combine the chili powder, cumin, paprika, oregano and cayenne pepper. Sprinkle this mixture evenly over the chicken and veggies on the pan.

STEP 4: Drizzle olive oil over your pan. Then toss together the ingredients on the pan so that they are coated in the olive oil and spices. Spread into one even layer.

STEP 5: Place the lime wedges around the pan.

STEP 6: Bake for 20 minutes, or until the chicken is completely cooked through.

STEP 7: Wrap the tortillas in foil and then add them to the oven to warm up during the last 5 minutes of the sheet pan cooking. Alternatively, heat your tortillas in a pan on the stove.   

How Do You Cut The Chicken Breast for Fajitas?

To cut your chicken breast for fajitas, slice it in thin strips against the grain. Slicing your chicken against the grain is key to it staying tender as it cooks. For example, if the grain in your chicken breast runs horizontally slice it in thin strips up and down.

These sheet pan fajitas are easy to make and full of flavor. Chicken, veggies, and seasonings get mixed and cooked together on one pan for a bold taste and a simple, no-mess dinner.

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wooden spoon with sheet pan fajitas
Print

Sheet Pan Fajitas

Simple to make all on one pan, these Sheet Pan Fajitas are packed with flavor and make dinner time—as well as cleanup—a breeze.
Course Main Course
Cuisine Mexican
Keyword Sheet Pan Fajitas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 253kcal

Ingredients

  • 3 large skinless chicken breasts (about 2 pounds, cut against the grain into thin strips)
  • salt and pepper to season the chicken
  • 1 red bell pepper cut into thin strips
  • 1 yellow bell pepper cut into thin strips
  • 1 green bell pepper cut into thin strips
  • 1 red onion cut into thin strips
  • 1 tbsp minced garlic
  • 3 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper optional for extra spiciness
  • 1 lime cut into wedges or slices
  • 6 tortillas (8-inch) flour or corn
  • Optional toppings: cilantro, roughly chopped, sour cream, salsa, pico de gallo, gaucamole, shredded cheese

Instructions

  • Preheat oven to 425 degrees.
  • Place the chicken and all the chopped bellpeppers, garlic ,and onion slices on a large baking sheet.
  • In a small bowl combine the chili powder, cumin,paprika, oregano and cayenne pepper. Sprinkle this over the veggies and chickenon the pan.
  • Drizzle with olive oil. Then mix all of theingredients around right on the pan then spread the ingredients out into asingle layer.
  • Place the lime wedges around the pan.
  • Bake for 20 minutes or until the chicken iscompletely cooked.
  • Wrap the tortillas in foil and place in the ovento warm up during the last 5 minutes of the sheet pan cooking. Or if you preferyour tortillas heated in a pan that works too.

Notes

Tips:
  • Use any color of bell peppers you have.
  • Use any onions you have.
  • You can prepare the chicken and vegetables ahead. Place the cut up chicken and veggies in a Ziploc bag with olive oil and onions. When ready to cook just dump onto your sheet pan and finish the recipe.

Nutrition

Calories: 253kcal | Carbohydrates: 24g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 298mg | Potassium: 458mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 83mg | Calcium: 65mg | Iron: 2mg

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