EASY Sheet Pan Chicken Fajitas with all your favorite Mexican flavors that makes the perfect healthy weeknight dinner easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!
Yep I’m back at again with another sheet pan meal because they just make life so dang EASY! These Sheet Pan Chicken Fajitas are SO delicious and have all your favorite Mexican flavors right on one pan. Tender, juicy chicken, crisp peppers and onions, all tossed in a blend of spices like chili powder, cumin, garlic, and paprika, topped with fresh lime juice and cilantro. You guys, seriously SO GOOD.
And super easy to make, easy to clean and definitely easy to eat! Since my husband is eating low carb right now, he makes lettuce wraps with his chicken fajita mixture while I like to throw mine in a tortilla or over some brown rice. Either way this recipe is a winner and I love topping mine with extra lime, avocado slices, salsa and shredded cheese!
Ingredients You’ll Need
- chicken – you’ll need about 3 boneless skinless chicken breasts cut into 1-inch pieces, but you could use boneless skinless chicken thighs.
- bell peppers – I used an assortment of red, green and yellow bell peppers, but feel free to use any combination of bell peppers you want. You could also add in sliced poblano peppers or jalapeño peppers if you’re feeling spicy!
- onion – I used a yellow onion, but can be substituted with a white or red onion.
- olive oil – this is to coat the chicken and veggies and I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
- spices – a combination of chili powder, cumin, paprika, garlic powder, oregano, salt and pepper for the fajita seasoning.
- lime juice – adds some freshness and a boost of flavor! Make sure to use fresh limes as bottled lime juice can taste bitter. You could also add a little lime zest for even more lime flavor!
- tortillas – these are the vehicles used to hold the delicious chicken, veggies and all the toppings and you can use flour tortillas or corn tortillas. You could also skip the tortillas if eating low-carb and make a chicken fajita bowl or in lettuce wraps!
- toppings – cilantro, avocado, fresh salsa, cheese – really whatever you’d like! My creamy avocado ranch tastes amazing drizzled on these fajitas.
How to Make Sheet Pan Chicken Fajitas
- Prepare chicken and veggies. Slice the chicken breasts into 1/2-inch strips and evenly slice the bell peppers and onion. Spread everything out on a large sheet pan sprayed with cooking spray.
- Season with spices. Drizzle olive oil over top of the chicken and veggies and toss with spices, salt and pepper, making sure everything is evenly coated.
- Bake! Make sure the chicken and veggies are spread out in an even layer and place baking sheet in the oven for 20 to 25 minutes, tossing everything halfway through.
- Serve. Drizzle chicken and veggies with fresh lime juice and sprinkle with fresh cilantro. Serve with tortillas or lettuce cups and desired toppings!
Sheet Pans I Love to Use!
Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!
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Storage and Prepping
This whole meal can easily be prepped the night before too. Simply chop up all your veggies and the chicken, make your seasoning ahead of time as well and store everything in the fridge until you are ready to assemble. Then when you get home you can just throw everything onto your sheet pan and pop in the oven! These would also make delicious meal prep bowls too that you could serve with brown rice or even this cilantro lime cauliflower rice.
Being on maternity leave, even though I’m home all day, has had me so busy with the baby so sheet pan meals have been a total lifesaver over the past several weeks! We usually keep a ton of chicken (or fish) and veggies on hand so prepping these meals at night when she falls asleep is really easy and I can just throw everything into the oven the next day!
More Sheet Pan Meals
- Sheet Pan Sesame Chicken and Veggies
- Sheet Pan Honey Balsamic Chicken & Veggies
- Sheet Pan Ginger Soy Glazed Salmon
- Sheet Pan Lemon Rosemary Chicken & Potatoes
- Ginger Maple Chicken with Brussels Sprouts & Butternut Squash
Hope you all enjoy these Sheet Pan Chicken Fajitas! If you love this recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts, cut into 1/2 inch strips
- 3 bell peppers, thinly sliced (I used red, yellow, green)
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- Salt and pepper, to taste
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Juice of 1 lime
- 3 Tbsp chopped cilantro
- Optional toppings: sour cream, avocado, shredded cheese, salsa
- Serve with flour tortillas or lettuce cups
Instructions
- Preheat oven to 400 degrees F.
- Spread chicken, peppers and onions on a baking sheet sprayed with some cooking spray, drizzle with olive oil and season with salt and pepper.
- In a small bowl, combine chili powder, cumin, paprika, garlic powder and oregano. Sprinkle the spices evenly over the chicken and peppers, tossing to coat and spread out in a single layer on the baking sheet.
- Bake in the oven for about 20 to 25 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through. (if you want some char on your veggies, remove chicken from baking sheet and pop veggies under the broiler for about 3 to 5 minutes until the edges start to char slightly.)
- Drizzle with lime juice and sprinkle with fresh cilantro. Serve with lettuce cups or tortillas and desired toppings. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, this was excellent!! So easy and thank you!!
I made this for my family the grown children loved it, grand babies loved and of course the King of our castle beyond loved this recipe it was so delicious and I will most definitely make it again oh yeah I also used a small bag of yellow rice in with the peppers onions and chicken with about 2 1/2c water 🤤🙌🏾❤️🌮🌯🍚🍗🫕🥘
I’m so glad the whole family enjoyed this! 😊
These were fantastic!! I will definitely keep these in rotation from time to time. Very filling to. 5*
My husband and I love this recipe! I also added the homemade taco seasoning that eatyourselfskinny has on her website and it was delicious!
So delicious! It got rave reviews from my husband and kids, and is perfect for an east weeknight meal.
I sliced up about a pound of steak and a pound of chicken and did one less bell pepper, and the amount of seasoning was still perfect. I took the steak out when I went to flip the chicken and veggies, and everything was perfect 👌
This is SO delicious and easy to make!!!