Sheet Pan Chicken Fajitas
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Say hello to your new favorite weeknight dinner! These Sheet Pan Chicken Fajitas are packed with bold flavors, colorful veggies, and tender chicken—all baked to perfection in one pan. Quick, easy, and sure to please the whole family.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this:
Ingredient Notes
Chicken: Use 2.5 lbs of diced chicken breast or thighs for juicy, protein-packed fajitas.
Bell Peppers: A mix of red, yellow, and orange bell peppers adds sweetness and vibrant color.
Seasonings: A smoky blend of paprika, chili powder, cumin, garlic, and onion powder brings authentic fajita flavor.
Toppings: Avocado, sour cream, shredded mozzarella, lime juice, and fresh cilantro take these fajitas to the next level.
Tortillas: Flour or corn tortillas work perfectly—choose your favorite!
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Protein Swap: Try shrimp, steak, or even tofu for a different twist.
Veggie Boost: Add zucchini, mushrooms, or cherry tomatoes for extra flavor and texture.
Spice It Up: Add a pinch of cayenne pepper or drizzle with hot sauce for extra heat.
Low-Carb Option: Serve the chicken and veggies over lettuce wraps or cauliflower rice.
Cheese Lovers: Top with cheddar, Monterey Jack, or queso fresco instead of mozzarella.
How to make Sheet Pan Chicken Fajitas: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: In a large mixing bowl, add the diced chicken, olive oil, paprika, garlic powder, onion powder, Mexican chili powder, dried oregano, cumin, salt, and black pepper to the bowl. Mix until well combined.
Step 2: Add the minced garlic, sliced red, yellow, and orange bell peppers, and sliced red onion. Mix everything together until the chicken and veggies are evenly coated with the spices and oil.
Step 3: Prepare a sheet pan by lining it with parchment paper or lightly greasing it. Spread the seasoned chicken and veggies evenly across the sheet pan, ensuring they are in a single layer.
Step 4: Bake for 30-35 minutes or until the chicken is fully cooked and starts to develop a delicious brown color.
Recipe Tips and Tricks
Chop Small: Slice the veggies and chicken evenly for consistent cooking.
Single Layer: Spread everything in a single layer on the sheet pan to avoid steaming.
Preheat the Oven: Make sure the oven is hot for even cooking and great browning.
Meal Prep: Store leftovers in airtight containers for up to 3 days—just reheat and assemble!
Frequently Asked Questions
Frequently Asked Questions:
Can I make this dairy-free?
Yes! Skip the cheese and sour cream or use dairy-free alternatives.
What’s the best way to warm tortillas?
Warm them in a skillet, oven, or microwave for soft, pliable tortillas.
Can I make this ahead of time?
Absolutely! Prep the chicken and veggies with the seasoning and store them in the fridge until ready to bake.
I hope you love these sheet pan chicken fajitas. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
Sheet Pan Chicken Fajitas
Ingredients
- 2.5 lbs chicken diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 1 red onion sliced
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Mexican chili powder
- ½ tsp dried oregano
- ½ tsp cumin
- 1 tsp salt or to taste
- 1 tsp black pepper or to taste
- 2 garlic cloves minced
- 1 bunch cilantro chopped
- 2 tbsp olive oil
- 2 tbsp sour cream for topping
- 1 avocado diced, for topping
- 1 cup mozzarella shredded, for topping
- 1 lime juiced, for topping
- 12 tortillas e.g., flour tortillas
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data