This sheet pan chicken fajitas recipe is a simple dinner that cooks on 1 sheet pan for easy clean up! It's full of bold, Mexican-inspired flavors and makes the BEST fajitas.
Another popular alternative is to use this recipe to make Fajita Chicken Burrito Bowls, either as dinner or for meal-prep.
About This Recipe
This is a classic recipe that's so tasty and easy you'll want to make it weekly. There's minimal time spent in the kitchen and the result is tasty fajitas that will rival your favorite Mexican restaurant.
The best part of this recipe is that everything cooks on 1 sheet pan lined with foil. This means that clean up is a breeze and you won't even need to get out your pots and pans.
Sheet Pan Chicken Fajitas Ingredients:
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need:
- 1 pound boneless, skinless chicken breasts (about 2 breasts), sliced
- 3 bell peppers (any color), sliced
- ½ red onion, sliced
- 3 tablespoons avocado oil (or olive oil)
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Juice of 1 lime, plus more for serving
How to Make Sheet Pan Chicken Fajitas
To make your sheet pan fajitas, you'll first mix together all the traditional fajita seasonings. Then you'll add all of the ingredients (chicken, bell peppers, red onion, oil and seasonings) to a sheet pan and toss to combine.
Simply bake in the oven for 20 - 25 minutes, add an extra squeeze of fresh lime juice, and your fajitas are ready to serve! Pair them with tortillas and and all your favorite toppings.
Tips & Tricks for This Recipe
- Line your sheet pan with foil: before starting this recipe, line your sheet pan with foil to make clean up even easier.
- How to know when your chicken is cooked: your chicken should be cooked after 20 - 25 minutes. Cooked chicken has a temperature of 165° and there should be no pink left in the middle.
- Warm your tortillas: to warm up your tortillas, wrap them in foil and
- Add toppings: this recipe is tasty as a stand-alone fajita recipe, or you can add popular fajita toppings like: cheese, guacamole, pico de gallo, cilantro, sour cream or lettuce.
How to Store Sheet Pan Chicken Fajitas
- In the fridge: cool and store in an airtight container for up to 3 - 5 days.
- In the freezer: it's not recommended to freeze cooked chicken fajitas as I find that they lose their texture.
Freezer-Friendly Chicken Fajitas:
Alternatively, you can prep your fajitas and add the sliced chicken, vegetables, seasoning and the juice of 1 lime to a freezer-friendly Ziploc bag and freeze for up to 3 months.
When you're ready to cook your fajitas, take them out of the freezer 24 hours before cooking and then cook as the recipe instructs.
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound boneless skinless chicken breasts (about 2 breasts), sliced
- 3 bell peppers any color, sliced
- ½ red onion sliced
- 3 tablespoons avocado oil or olive oil
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Juice of 1 lime plus more for serving
- Tortillas optional for serving
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with foil.
- In a small bowl, stir together the cumin, chili powder, salt & pepper.
- Add the chicken, bell peppers and red onion to the prepared baking sheet.
- Drizzle oil and sprinkle the seasoning over the sheet pan and then toss to combine.
- Bake for 20 - 25 minutes, flipping halfway. The vegetables should be tender and the chicken cooked through.
- Remove from the oven and squeeze the juice of 1 lime over the sheet pan.
- Serve immediately. Serve as fajitas (with tortillas), or in Fajita Chicken Burrito Bowls.
Notes
- Toppings: this recipe is tasty as a stand-alone fajita recipe, or you can add popular fajita toppings like: cheese, guacamole, pico de gallo, cilantro, sour cream or lettuce.
Another creative way to use this recipe is in chicken burrito bowls (for dinner or for meal prep)!
Here's the full recipe that shows how: Fajita Chicken Burrito Bowls {Chipotle Copycat Recipe}.
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