Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are bright and flavorful; a 20-minute, easy, healthy dinner that’s packed with flavor, veggies, and protein. Perfect for both meal prep and busy weeknight dinners!

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Sheet pan fajitas are my favorite way to make fajitas because it’s such a simple and mostly hands-off cooking method! These sheet pan chicken fajitas are a long-time family favorite, full of lean protein and plants. They’re perfect for those nights where you’re coming home from late meetings or kid sports or extracurriculars and you need as soon as possible (see my top efficiency tips in the post!).

Reasons You’ll Love This Recipe:

• Delicious Flavor – these fajitas are simple but the flavor is fantastic, especially when finished with some fresh lime juice!
• Quick Dinner – the most time consuming part is slicing the chicken and vegetables, which can absolutely be done in advance. Then in 15-20 minutes, they’re done in the oven!
• Family Friendly – fajitas are a great family-friendly meal, especially when you set out a variety of toppings for everyone to make them to their own preference.
• High in Protein – one serving has 25 grams of protein!
• Flexible Serving – serve these as intended in fajitas, or use leftovers in fajita rice bowls, fajita chicken wraps, on a chicken fajita salad, or even on top of nachos!
• Great for Meal Prep – these fajitas can be prepped ahead in multiple ways (see meal prep section), making them a great fit for busy real life.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Chicken – I normally make this recipe with boneless, skinless chicken breasts, as written, but you can also use chicken thighs, too. Be sure to slice either against the grain for more tender bites of chicken.
• Peppers – I typically use a combination of 1 red, 1 yellow, and 1 green, but you can use any bell peppers you prefer. You can also substitute a poblano pepper for one of the peppers, too.
• Onion – pictured here with a yellow onion, but I make them often with white and red onions, too.
• Fajita Seasoning – you can absolutely use pre-packaged fajita seasoning (Siete makes a delicious chicken fajita seasoning packet!), but I typically use my own blend that I share in the recipe that includes chili powder, cumin, onion powder, smoked paprika, garlic powder, salt, and oregano.
• Oil – I typically use avocado oil or olive oil. This also helps act as the glue for the seasonings to adhere to the chicken and vegetables.
• Lime – finish the baked fajitas with a squeeze of fresh lime juice for a bright pop of flavor that pulls everything together!
• Tortillas & Toppings – use your preferred tortilla (we use small flour, either low carb/ high fiber or whole wheat), but corn, cassava, and gluten-free tortillas work, too. Even lettuce wraps! And use all your preferred toppings!

How to Make Sheet Pan Chicken Fajitas

For complete instructions, please check out the recipe card at the bottom of this post.

Toss the chicken, vegetables, oil, and seasonings together, then spread on a sheet pan to bake.

During the last 5 minutes of cook time, wrap the tortillas in foil and let them warm in the oven. Once done, squeeze lime juice all over the cooked chicken fajita mixture.

Tips and Variations

• Slice chicken against the grain to keep each bite more tender and tasty.
• Change up the protein – use chicken breasts or thighs, or change the protein entirely (i.e. fish fillets, sliced steak, or cubed tofu).
• More Plants – y’all know I’m all about protein and plants! I love also adding sliced mushrooms, sliced zucchini, or sliced summer squash, too. You can also serve with black or pinto beans on the side, or toss in after roasting.
• Use a meat thermometer – if you’re newer to cooking or just get anxious about uncooked chicken, I highly recommend using a meat thermometer to make sure your chicken is cooked to a safe temperature (165 degrees F) without overcooking and drying out the chicken. This is the thermometer that I use.
• Add lime juice at the end of cooking to keep its bright, aromatic, vibrant flavor. It can dull and become slightly bitter when exposed to heat while cooking with the fajitas.
• Repurpose Leftovers – I love to repurpose the leftovers into a different meal, like using the chicken fajitas on a wrap, in a quesadilla, or on a salad or rice bowl.

Meal Prep Tips:

There are several ways you can prep these sheet pan chicken fajitas more efficiently so they’ll better fit your busy lifestyle:

• Individual Meal Preps: make the recipe as written, then store in individual glass meal prep containers. I recommend placing tortillas separately in a bag/ wrapped in foil inside the container, so that way they won’t get soggy. Same with toppings – store separately to add once you’ve reheated, or use toppings you don’t mind getting warm (i.e. shredded cheese).
• Pre-Chop: if I’m doing a Sunday meal prep and I’m already chopping veggies, I love chopping all the veggies for fajitas, as well as the chicken, tossing with oil and seasonings, and storing in an airtight container in the fridge for up to 1-2 days. This way, if you get home late, all you have to do is dump everything onto a sheet pan and throw it in the oven. We love an easy, healthy dinner!
• Freeze: same as above, but store everything in a freezer-safe gallon-sized bag for up to 3 months. Thaw overnight in the fridge and then bake as directed.

Fajita Topping Ideas:

• Guacamole
• Avocado slices
• Fresh diced tomatoes
• Sliced lettuce
• Sour cream or Greek yogurt
• Salsa
• Pico de gallo
• Jalapeno slices
• Shredded cheese
• Cotija cheese
• Queso
• Sliced black olives
• Cilantro
• Green onion

Shop This Recipe

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All of my favorites can be found on my Amazon storefront, including a whole page dedicated to my Meal Prep Essentials!

• Glass Meal Prep Single Compartment Containers
• Bamboo Butcher Block
• Meat Thermometer
• Gold & Wood Measuring Cups & Spoons
• Stainless Steel Mixing Bowls
• Glass Mixing Bowls
• Half Sheet Sheet Pans
• Parchment Paper Sheets

More Chicken Recipes to Love

• Black Bean and Chicken Enchiladas
• Chicken Bacon Ranch Bowl
• Chicken Macaroni Pasta Salad
• Sheet Pan Baked Feta Chicken
• Apple and Brie Stuffed Chicken
• Sheet Pan Pesto Chicken and Veggies

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