Sheet Pan Fajitas
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These Easy Sheet Pan Chicken Fajitas will become your new favorite weeknight dinner! Everything cooks together on one pan for a quick, healthy, and family-friendly meal that's ready in under 30 minutes.
Perfect for adding variety to Taco Tuesday, these oven-baked fajitas are packed with flavor, protein, and nutrients. Serve them in warm tortillas, over rice, or even on tortilla chips for fajita nachos everyone will love!
For another chicken recipe with a similar vibe, check out my Salsa Fresca Chicken!
Quick Look: Sheet Pan Fajitas
- 🕒 Total Time: 30 minutes
- 👥 Servings: 4
- 📊 Calories: 290 per serving
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Why You'll Love These Sheet Pan Chicken Fajitas
- Quick & Easy: These one-pan chicken fajitas are ready in about 30 minutes from start to finish. Just toss everything on a sheet pan, bake, and dinner is done!
- Minimal Cleanup: Because everything cooks on a single sheet pan, cleanup is a breeze. Perfect for busy weeknights when you want a stress-free, healthy dinner.
- Versatile & Customizable: Serve your fajitas in warm tortillas, over rice or cauliflower rice, or on top of salad greens for a low-carb option. Add your favorite toppings like salsa, guacamole, or cheese. I love that everyone can build their own!
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Select Ingredients
- Chicken breast - to keep the protein high and the fat low, I prefer boneless, skinless chicken breasts. You'll want to cut these in half horizontally, then slice them vertically to make the perfect strips.
- Oil - I prefer olive or avocado oil in this recipe. Both are high in monounsaturated fatty acids which are beneficial for heart health.
- Vegetables - You can't have sheet pan fajitas without sliced red bell pepper, sliced yellow bell pepper, and sliced yellow onion! Not only bring flavor, but they're packed with prebiotics and antioxidants.
- Seasonings - Chili powder, cumin, garlic powder, and salt bring the flavor to this recipe!
- Tortillas - You may use whichever kind you like. My favorite is Mission Carb Control Tortillas because they're reasonable on calories and packed with fiber.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Protein Swap: Substitute chicken for shrimp, steak, or tofu. All cook beautifully on a sheet pan but cook times will vary.
➡️ Change up the carb: Serve your sheet pan fajitas in warm tortillas, over rice, with quinoa, or even on top of tortilla chips for loaded fajita nachos.
➡️ Topping Ideas: Finish with avocado, salsa, shredded cheese, Greek yogurt, or fresh lime juice!
How to Make These Sheet Pan Fajitas
Step 1: Preheat oven to 400 degrees. Combine oil and spices in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
Step 2: Transfer the chicken and veggies to prepared large baking sheet (or two if needed) and spread in an even layer. Roast on the middle rack for 15-18 minutes. Switch oven over to broil for a few minutes for more roasted fajitas. Remove from oven. Serve with tortillas and toppings of choice!
Recipe FAQs
Yes! You can prep everything up to a day in advance - slice the chicken and veggies, season them, and store in an airtight container in the fridge. When ready to eat, just spread everything on your sheet pan and bake. It's one of the easiest meal prep fajita recipes out there!
These sheet pan fajitas are delicious in warm tortillas or over rice, but they're also great with quinoa, cauliflower rice, or tortilla chips for fajita nachos. Round out the meal with sides like black beans, corn, guacamole, or a simple salad.
This recipe works beautifully with shrimp, steak, or even tofu. Shrimp cooks faster (around 10 minutes), so add it to the sheet pan halfway through cooking the veggies.
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Other 30 Minute, Taco Inspired Meals
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Sheet Pan Fajitas
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tablespoon extra virgin olive oil
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large yellow onion sliced
- 4 low carb tortillas
Instructions
- Preheat oven to 400 degrees. Coat large baking sheet with foil or cooking spray.
- Cut chicken breasts in half horizontally, then slice crosswise into strips.
- Combine oil, chili powder, cumin, garlic powder and salt in a large bowl. Add the chicken and stir to coat with the spice mixture. Add bell peppers and onion and stir to combine.
- Transfer the chicken and veggies to prepared baking sheet and spread in an even layer.
- Roast on the middle rack for 15-20 minutes. For more roasted fajitas, turn broiler to high. Broil until the chicken is cooked through and vegetables are browning in spots, a few minutes longer.
- Serve the chicken and vegetables in warmed tortillas with optional toppings of lime wedges, cilantro, sour cream, avocado and/or pico de gallo if desired.
Such a GREAT weeknight meal! Was delicious! Thank you
I love this alternative recipe to a Taco Tuesday! This is so easy to make and I love that we can modify it for kids who don't like as much spice! So delicious!
Quick, easy, great way to deliciously squeeze in veggie. Make tonight!