These super flavorful, easy Sheet Pan Chicken Fajitas, are a must make dinner on busy nights. Everything comes together in minutes and is easy to customize to your liking.
If you are new here, you should know that Tex-Mex/Mexican flavors are my favorite, and I could eat them every day. It can be anything from Steak Tacos to White Chicken Enchiladas. Or even Chipotle Chicken Bowls are a great quick weeknight recipe.

These Sheet Pan Chicken Fajitas are one of those dinners you can just throw together in a couple minutes and let it go. Easy Chicken Fajitas that are done in a skillet are easy, but you have to stand over the stove and deal with the.
And let’s be honest, not every day can we take the time to stand over the stove for 10 minutes. If the oven can do the work, while you get everything else ready or fold laundry, or do whatever, it can be a life saver.

What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Olive Oil
- Chicken Breasts
- Bell Peppers
- Onions
- Garlic
- Chili Powder
- Ground Cumin
- Paprika
- Garlic Powder
- Onion Powder
- Salt and Pepper
- Lime Wedges
To assemble the fajitas you can really use whatever toppings you like.

How To Make Sheet Pan Chicken Fajitas
- Make Seasoning. In a small bowl mix together all of the seasonings to make your fajita seasoning mixture.
- Mix Chicken. In a bowl mix together the chicken strips with half of the olive oil, garlic, and half of the spice mixture. Mix until the chicken is very evenly coated. Place on on half of a baking sheet.
- Mix Veggies. In a bowl mix together the chopped veggies with the rest of the olive oil and the remaining spice mixture. Once everything is well coated, place on the other half of the baking sheet.
- Bake. Place in a super hot over and cook for about 15-20 minutes. It will depend a little on how thick your chicken is cut. But you want to use a super hot oven to brown and cook quickly, not steam the chicken and veggies.
- Assemble. Once the chicken is cooked through, remove from the oven and squeeze a little lime juice over everything. Mix up the chicken and veggies until they are combined. Fill warmed flour tortillas and top with your favorite toppings.

Recipe Tips & Tricks
- If you want a shortcut you can use a store bought seasoning packet. But my Homemade Fajita Seasoning and Homemade Taco Seasoning work great if you have them in your pantry.
- You really can top these with whatever you like! Pico de Gallo or Guacamole are great toppings that take it to another level.
- What tortillas you use are really up to you. Fajitas are a very American interpretation of Mexican food, so they are often served with flour tortillas. But Corn Tortillas are delicious as well, so use what you like.

How To Serve
These are similar to like Air Fryer Tacos, where you can go with all of your Mexican favorites! Spanish Rice or Refried Beans are great. You could have White Queso or Black Bean Dip on the side.
And if you love fajitas, you could try Instant Pot Chicken Fajitas or Fajita Quesadillas as well. The quesadillas are a great use of any leftovers that you have.
Yes, steak makes a great alternative or if you want to go vegetarian you can use sliced portabella mushrooms.
Store the chicken and peppers in an airtight container for up to 4 days in the fridge. You can reheat in the microwave or in a skillet until warmed through.
You can assemble the chicken and veggies up until putting it in the oven. Then just store in the fridge for up to 24 hours before you bake.

Preheat oven to 425º F. Line a large baking sheet with parchment paper, a silicone liner or spray with non-stick spray.
In a small bowl mix together all of the ingredients for the fajita seasoning mix.
2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
In a bowl mix together 2 Tablespoons of olive oil with the sliced peppers and onions and half of the seasoning mixture. Mix until well coated. Spread on half of the baking sheet.
4 tablespoons olive oil, 1 white onion, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper
In a bowl mix together 2 Tablespoons of olive oil with the sliced chicken, garlic, and the remaining spice mixture. Mix until well coated. Spread onto the other half of the baking sheet.
5 garlic cloves, 1 pound chicken breast, 4 tablespoons olive oil
Bake for 15-20 minutes until the chicken is cooked through and the veggies are roasted.
Remove from the oven, squeeze lime juice over the whole pan and mix until everything is evenly combined.
1 lime
Serve in tortillas with desired toppings
8 corn or flour tortillas
Calories: 419kcal | Carbohydrates: 35g | Protein: 29g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 469mg | Potassium: 820mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1698IU | Vitamin C: 126mg | Calcium: 88mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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