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A close-up view of colorful Sheet Pan Fajitas with chicken strips, red, yellow, and green bell peppers, and onions, garnished with lime wedges and cilantro.

Sheet Pan Fajitas

Sheet Pan Fajitas offer a quick, flavorful, and healthy meal solution perfect for busy families. This recipe uses one-pan cooking for easy cleanup and brings vibrant Mexican-inspired flavors to your table.
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Prep Time 15 minutes
Cook Time 20 minutes
Tortilla Warming Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: Mexican
Calories: 424
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fajitas
  • 1.5 pounds boneless skinless chicken breasts sliced into 1/2-inch thick strips
  • 3 bell peppers cored and sliced into strips (green, yellow, and red recommended)
  • 1 yellow onion thinly sliced
  • 2 cloves garlic minced
  • 3 Tablespoons oil vegetable or canola oil
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped
For the Fajita Seasoning
  • 1 Tablespoon chili powder
  • 1.5 teaspoons paprika
  • 1.5 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Freshly ground black pepper to taste
For Serving
  • 8-10 small flour tortillas
  • Fajita toppings such as sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese

Equipment

  • Sheet pan
  • Small bowl
  • Foil

Method
 

  1. Lightly grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
  2. Preheat your oven to 425 degrees F.
  3. Combine all seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
  4. Cook for 15-20 minutes, or until the chicken is cooked through (165 degrees F if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
  5. Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with your desired toppings.

Nutrition

Calories: 424kcalCarbohydrates: 34gProtein: 34gFat: 16gSaturated Fat: 2gCholesterol: 87mgSodium: 519mgPotassium: 831mgFiber: 4gSugar: 6gVitamin A: 3180IUVitamin C: 98.6mgCalcium: 83mgIron: 3.3mg

Notes

Slice chicken against the grain for tenderness. Avoid overcooking chicken to prevent dryness. You can prepare vegetables and seasoning ahead of time for quicker assembly. This recipe can also be adapted for vegetarian options using black beans, sweet potato, or mushrooms, or made as foil-pack fajitas. For a slow cooker version, layer ingredients in a crockpot and cook on high for 2 hours or low for 3-4 hours.

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