Sheet pan chicken fajitas are the perfect weeknight meal – vibrant, flavourful, and simple to prepare in less than 30 minutes. Juicy chicken, bell peppers, and onions are roasted together with spices to make a colourful dish that’s both satisfying and delicious. Serve with tortillas or over rice for an easy dinner!
Sheet pan dinners are my favourite go-to meals during busy seasons. Spring and summer mean more time outside, so having quick and easy meals that cook in no time is essential!
This simple but flavour-packed sheet pan chicken fajitas tick all the boxes.
Looking for more easy dinner recipes? You’ll love this quick Gnocchi With Pesto Sauce or this easy Honey Mustard Salmon Sheet Pan!
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Chicken Breast – substitute with chicken thighs for a juicier option.
- Bell Peppers – add colour and sweetness. Use any combination of red, yellow, green, or orange peppers.
- Red Onion – provides a slightly sweet, savoury flavour. Yellow or white onions work as substitutes if needed.
- Olive Oil – to coat everything in before cooking. You can also use avocado oil.
- Homemade Fajita Seasoning – includes chilli powder, cumin, coriander, garlic powder, salt and pepper. For a no-spice variation, remove the chilli powder.
- Tortillas – I like to use low-carb soft-shell tortillas.
How To Make Sheet Pan Chicken Fajitas
Step 1: Preheat the oven to 180°C (350°F).
Step 2: In a small bowl, combine chilli powder, cumin, coriander, garlic powder, paprika, salt, and pepper.
Step 3: Place the sliced chicken, bell peppers, and red onion on the sheet pan.
Step 4: Drizzle with olive oil and sprinkle the seasoning mixture evenly over the top. Toss everything together with your hands or tongs to coat well.
Step 5: Arrange the chicken and vegetables in a single layer to ensure even cooking.
Step 6: Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked.
Step 7: Remove from the oven and serve immediately with warm tortillas, your favourite toppings like guacamole, sour cream, or shredded cheese, and a squeeze of fresh lime juice.
Topping Suggestions
- Guacamole or sliced avocado
- Shredded cheese
- Sour cream or Greek yogurt
- Fresh salsa, pico de gallo, or diced tomatoes
- Fresh cilantro
- Squeeze of lime juice
How To Store
Refrigerate – Store the cooked chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Freeze – I don’t recommend freezing this dish.
Sheet Pan Chicken Fajitas
Ingredients
- 600 g chicken breast sliced into thin strips
- 3 medium bell peppers sliced
- 2 medium red onions sliced
- 3 tablespoons olive oil
Fajita Seasoning
- 1 teaspoon chilli powder omit for no-spice
- 1 ½ teaspoons cumin
- ½ teaspoon coriander
- 1 teaspoon garlic powder
- 1 ½ teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
To Serve
- Flour tortillas
- Avocado
- Greek Yogurt or Sour cream
Instructions
- Preheat the oven to 180°C (350°F).
- In a small bowl, combine chilli powder, cumin, coriander, garlic powder, paprika, salt, and pepper.
- Place the sliced chicken, bell peppers, and red onion on the sheet pan.
- Drizzle with olive oil and sprinkle the seasoning mixture evenly over the top. Toss everything together with your hands or tongs to coat well.
- Arrange the chicken and vegetables in a single layer to ensure even cooking.
- Roast in the preheated oven for 20–25 minutes, or until the chicken is fully cooked.
- Remove from the oven and serve immediately with warm tortillas, your favourite toppings like guacamole, sour cream, or shredded cheese, and a squeeze of fresh lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
