This Sheet Pan Fajitas recipe is the ultimate weeknight dinner — juicy strips of chicken tossed with colorful bell peppers and onions, seasoned with bold fajita spices, all roasted together on one pan. It’s a vibrant, flavor-packed meal that’s as visually appealing as it is delicious. With minimal cleanup and a short cooking time, this recipe is proof that healthy meals don’t have to be complicated.

Why I Love This Recipe

I love this recipe because it takes all the bold, zesty flavors of classic fajitas and turns them into a simple, no-fuss sheet pan meal. Everything—juicy chicken, colorful peppers, and sweet onions—cooks together on one pan, which means less cleanup without sacrificing any of the vibrant Tex-Mex taste I crave.

Why It’s a Must-Try Dish

This dish is a must-try because it delivers restaurant-quality fajitas in the easiest way possible—right from your oven. Instead of juggling multiple pans and waiting for everything to cook separately, all the ingredients roast together on a single sheet pan, allowing the chicken to soak up the smoky spices while the peppers and onions caramelize beautifully.

Recipe Information

• Preparation Time: 10 minutes
• Cooking Time: 18–20 minutes
• Total Time: 28–30 minutes
• Servings: 4 servings
• Calories: ~300 calories per serving (without tortillas or toppings)

Ingredients

For the Fajitas

• 1 ½ pounds boneless, skinless chicken breasts (cut into thin strips)
• 3 bell peppers (mixed colors – red, yellow, green), thinly sliced
• 1 large red onion, thinly sliced
• 3 tbsp olive oil
• Juice of 1 lime

Fajita Seasoning (Homemade or Store-Bought)

• 1 ½ tsp chili powder
• 1 tsp paprika
• 1 tsp cumin powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, for heat)

For Serving (Optional)

• Warm flour or corn tortillas
• Sour cream or Greek yogurt
• Fresh cilantro, chopped
• Guacamole or sliced avocado
• Salsa or pico de gallo
• Shredded cheese

Directions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with oil.
2. Prepare chicken and vegetables: Slice chicken into thin strips. Slice peppers and onions into similar-sized strips.
3. Mix seasoning: In a small bowl, combine all fajita seasoning ingredients.
4. Toss everything together: Place chicken, peppers, and onions on the sheet pan. Drizzle with olive oil, sprinkle seasoning, and squeeze lime juice over. Toss until everything is evenly coated.
5. Spread evenly: Arrange chicken and veggies in a single layer for even roasting.
6. Bake: Roast for 18–20 minutes, flipping halfway through, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender.
7. Serve hot: Warm tortillas, fill them with chicken and veggies, and add your favorite toppings.

Step-by-Step Preparation Method

1. Preheat & Prep: Heat oven to 425°F (220°C) and prepare your sheet pan.
2. Slice Ingredients: Keep chicken strips thin (about ½-inch wide) for quick cooking. Match veggie size to ensure even roasting.
3. Season Well: Coat chicken and vegetables thoroughly in oil and spices so every bite is flavorful.
4. Arrange on Pan: Spread ingredients evenly — overcrowding causes steaming instead of roasting.
5. Bake to Perfection: Roast until chicken is just cooked through and vegetables are slightly charred at the edges.
6. Assemble Fajitas: Load warm tortillas with chicken, peppers, onions, and your favorite toppings.

How to Serve

Serve the fajitas straight from the pan to the table for a rustic, family-style dinner. Pair with:

• Warm tortillas
• Fresh lime wedges for squeezing
• A side of Mexican rice or cilantro-lime rice
• Black beans or refried beans

Recipe Tips & Variations

Tips:

• High heat is key for getting that slight char on the vegetables.
• Slice everything evenly so it cooks uniformly.
• Warm tortillas in foil in the oven for the last 5 minutes of cooking.

Variations:

• Protein Swap: Use shrimp, beef strips, or tofu instead of chicken.
• Veggie Boost: Add zucchini, mushrooms, or corn.
• Low-Carb Option: Serve over lettuce or cauliflower rice instead of tortillas.
• Extra Smoky Flavor: Add a pinch of smoked paprika.

Freezing & Storage

• Storage: Store leftover cooked fajita mixture in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze uncooked seasoned chicken and vegetables together in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before baking.
• Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

Special Equipment Needed

• Large sheet pan
• Sharp chef’s knife
• Cutting board
• Mixing bowls
• Tongs or spatula

FAQ

Q1: Can I make this ahead of time?
Yes! You can slice and season the chicken and veggies a day ahead, store them in the fridge, and bake just before serving.

Q2: Can I use frozen chicken?
Yes, but thaw it completely and pat dry before seasoning to avoid excess moisture.

Q3: How do I make it spicier?
Add extra cayenne, jalapeños, or a drizzle of hot sauce before serving.

Q4: Can I make it dairy-free?
Yes! Just skip the cheese and sour cream, or use dairy-free alternatives.

Conclusion

Sheet Pan Fajitas with Chicken, Peppers, and Onions is a weeknight dinner hero — colorful, flavorful, and ready in under 30 minutes with barely any cleanup. It’s endlessly versatile, so you can tailor it to your spice preference, protein choice, and favorite toppings. Once you try this, it might just replace your go-to takeout order.