Sheet Pan Chicken Fajitas are a family go to and make weeknight meals easy and delicious. Tender chicken and colorful bell peppers and onions tossed with a homemade Fajita Seasoning. Wrap this delicious combo in a warm tortilla and you'll never go back!
This meal is the definition of quick and easy! I love a meal that you can walk away and have a meal ready in less than 30 minutes. We make this on busy weeknights for a fun family meal. This is great all year long!
For more quick and easy meals try our Vegetable Pad Thai, and Asian Chopped Chicken Salad Wrap. You'll also love Tex Mex Hash, Spicy Sriracha Teriyaki Meatballs, cilantro lime chicken enchiladas, or Chicken Ceasar Salad Pitas.
For another quick and easy fajita meal, try this tasty Chicken Fajita Salad. Or try our other Friday Dinner Ideas.
How to make Sheet Pan Chicken Fajitas
Making Sheet Pan Chicken Fajitas is easy! We start by making a homemade Fajita seasoning.
- Chop the veggies. Cut the bell peppers in ½ inch slices. Use any color of bell pepper. Cut the onion into slices like an apple. Don't separate the wedges.
- Cut the chicken into ½ inch slices. Try to keep the slices around the same width. This will help them cook evenly. If your slices are too thick, the cook time will increase and the bell peppers, and onions will over cook.
- Mix all the chopped vegetables and sliced chicken in a large bowl with olive oil and the prepared seasoning. Make sure everything is evenly coated.
- Spread the veggie and chicken mixture on a baking sheet. Cook your sheet pan meal for 20 minutes at 425 degrees, or until chicken is cooked through.
Serve immediately on warmed tortillas.
Another great Fajita recipe is our Copycat Chipotle Fajita Veggies.
Storing Sheet Pan Chicken Fajitas
Store any leftover sheet pan chicken fajitas in an air tight container for 2-3 days in the refrigerator. This meal doesn't freeze well because when it's thawed the bell peppers will be mushy.
Top Tips
No soggy veggies here! Make sure to cut your bell peppers ½ inch wide and cut your onion in wedges, like an apple. This will give you tender, yet crisp veggies. Sign me up!
I love to buy raw tortillas and cook them while this meal is in the oven. These tortillas are amazing and pair perfectly with Sheet Pan Chicken Fajitas. Check out our Sheet Pan Dinners for more fun dinner ideas.
This seasoning is so good because it's not too over powering. It allows you to still enjoy the taste of the chicken and veggies. It also has a small amount of salt. I feel like most pre-made fajita seasonings are much too salty.
Recipe
Sheet Pan Chicken Fajitas
Equipment
Ingredients
- 1 teaspoon garlic powder
- 2 teaspoons oregano
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons olive oil
- 3 bell peppers
- 1 onion medium
- 1 chicken breast
Instructions
- Preheat oven to 425
- In a small bowl mix together the garlic powder, oregano, cumin, paprika, and salt. Set aside.
- Chop bell peppers into ½ inch wide slices. Cut the onion into 6-8 wedges, similar to how you would cut an apple. Keep the onion pieces together. This helps maintain the crisp texture.
- Put the chopped veggies in a large mixing bowl.
- Slice the raw chicken breast into ½ inch slices. Try to keep the slices thin but even so they cook at the same pace.
- Put the chicken slices with the chopped veggies in the large mixing bowl.
- Mix in the olive oil and then the prepared seasoning. Mix altogether until chicken, bell peppers and onion are evenly coated.
- Spread evenly on a baking sheet and put in the oven for 20 minutes.
- Fajitas are done when chicken is cooked through and veggies are tender yet crisp.
- Serve immediately on warm tortillas
Notes
- No soggy veggies here! Make sure to cut your bell peppers ½ inch wide and cut your onion in wedges, like an apple. This will give you tender, yet crisp veggies. Sign me up!
- I love to buy raw tortillas and cook them while this meal is in the oven. These tortillas are amazing and pair perfectly with Sheet Pan Chicken Fajitas.
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