These Sheet Pan Chicken Fajitas are a healthy and flavorful dinner that is going to be a new family favorite. They are a breeze to make with very little clean up. Serve with warm tortillas, lime wedges and sour cream for a winning weeknight meal.
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Why We Love these Chicken Fajitas:
- It's healthy with chicken breast and veggies.
- Easiest dinner recipe ever!
- Ready in 30 minutes.
- Very little clean up with minimal dirty dishes.
- It can be prepped and made ahead of time to make dinner even easier.
Sheet Pan Chicken Fajitas Ingredients
- Chicken Breast, boneless and skinless
- Red Bell Pepper
- Orange Bell Pepper
- Yellow Bell Pepper
- Red Onion
- Taco Seasoning
- Salt
- Olive Oil
- Lime Juice
- Tortillas
- For Serving: Cilantro, Sour Cream, Lime Wedges, Diced Tomatoes, Avocados, Salsa, Pico de Gallo, Gaucamole
Substitution Suggestions:
- Chicken Breasts: you can also use thinly sliced boneless and skinless chicken thighs.
- Bell Peppers: You can use any color of bell peppers you like. Even the little mini sweet peppers will work.
- Red Onion: I like red onion best when roasted, but you can use yellow or white too. Shallots are a good option as well.
- Taco Seasoning: I make homemade taco seasoning, but if you use the store bought kind that will work. I do reccomend making it yourself though, the flavor is so much better.
- Olive Oil: Avocado, vegetable, or canola oil can be substituted.
How to Make Sheet Pan Fajitas
- In a large bowl or zip top bag combine the sliced peppers and onion. Sprinkle them with 1 tablespoon of taco seasoning, ½ teaspoon salt, and 2 tablespoons of olive oil. Give it a good shake or toss until they are all evenly coated.
- Place the peppers and onions in a single layer on 2 parchment lined and greased rimmed baking sheets.
- In the same bag or bowl, combine the sliced chicken with the remaining taco seasoning, salt and olive oil. Toss or shake to evenly coat all the chicken pieces.
- Arrange the chicken on the baking sheets with the peppers and onions.
- Roast in a preheated 400°F oven for 20-25 minutes, rotating and flipping the chicken and veggies half way through cooking.
- During the last 5 minutes of cooking, wrap the tortillas in foil and add them to the oven to warm up.
- Drizzle lime juice over chicken and veggies.
- Serve with warm tortillas, cilantro, lime wedges, sour cream, diced tomatoes, avocado slices, guacamole, salsa or pica de gallo.
If you family loves some Mexican chicken recipes try my Crock Pot Chicken Tacos! Another easy dinner recipe with Mexican flavors!
Tips for Easy Chicken Fajitas
- Cut the peppers and chicken all the same size for even cooking.
- Line the sheet pans with parchment for super easy clean up.
- Rotate the pans and flip the chicken and veggies half way through cooking so both sides roast evenly.
- Want a little extra spice, add some cayenne pepper to the seasonings or add a sliced jalapeño with the bell peppers.
- Prepare the chicken and veggies ahead of time and store in fridge up to 3 days until ready to use.
Storing Sheet Pan Chicken Fajitas
Storing: Store any leftovers in an air tight container in the fridge up to 4 days.
Freezing: This is a great freezer meal. Add the seasoned and oiled sliced chicken and veggies to freezer safe air tight containers or zip top bags. Label, date and freeze for up to 4 months.
Thawing: Thaw overnight in the fridge, then follow directions for baking.
Reheating: Reheat any leftovers over low heat on the stove or in the microwave until warmed through.
Other Delicious Sheet Pan Recipes:
- Pan Roasted Chicken and Potatoes
- Sausage Sheet Pan Dinner
- Baked Chicken Parmesan
- Sheet Pan Shrimp Scampi
- Honey Mustard Chicken and Vegetables
- Simple Roasted Chicken Breasts
- Sheet Pan Teriyaki Chicken
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Sheet Pan Chicken Fajitas
These Sheet Pan Chicken Fajitas are a healthy and flavorful dinner that is going to be a new family favorite. They are a breeze to make with very little clean up. Serve with warm tortillas, lime wedges and sour cream for a winning weeknight meal.
Servings: 6
Ingredients
- 2 pounds chicken breasts, boneless and skinless, thinly sliced in strips
- ½ red bell pepper, sliced
- ½ orange bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ large red onion, sliced into wedges
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ¼ cup olive oil
- 2 tablespoons lime juice
- 12 fajita sized tortillas
- cilantro, lime wedges, sour cream, diced tomatoes, avocados, salsa, guacamole, pico de gallo
Instructions
- Preheat oven to 400°F. Line two large rimmed baking sheets with parchment paper and lightly grease them.
- In a large bowl or zip top bag, combine the sliced peppers and onions. Add 1 tablespoon taco seasoning, ½ teaspoon of salt and 2 tablespoons of olive oil. Shake or toss to evenly coat all the veggies.
- Spread the veggies out in a single layer on sheet pans.
- Arrange the chicken on the sheet pans with the veggies.
- Roast for 20-25 minutes, flipping the chicken and veggies and rotating the pans half way through cooking.
- During the last 5 minutes of cook time, wrap the tortillas in foil and put them in the oven to warm up.
- Drizzle chicken and veggies with the lime juice.
- Serve with warm tortillas, cilantro, lime wedges, sour cream, diced tomatoes, avocado, salsa, guacamole or pico de gallo.
Nutrition
Serving: 2fajitas with tortillas | Calories: 448kcal | Carbohydrates: 34g | Protein: 37g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1043mg | Potassium: 734mg | Fiber: 2g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 48mg | Calcium: 77mg | Iron: 3mg
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