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Sheet Pan Chicken Fajitas

Sizzling, spiced chicken and colorful vegetables roasted together on one pan for bold flavor, easy prep, and minimal cleanup. Perfect for busy weeknights and meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs sliced into strips
  • 3 bell peppers mix of red, yellow, and green, sliced
  • 1 red onion sliced
  • 2 tbsp olive oil
  • 2 tbsp fajita seasoning store-bought or homemade blend
  • 8 flour or corn tortillas for serving
  • lime wedges for serving
  • avocado, sour cream, salsa, guacamole, shredded cheese, cilantro optional toppings

Equipment

  • Large rimmed sheet pan
  • Aluminum foil or parchment paper
  • Large mixing bowl
  • Tongs or spatula
  • Sharp knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C). Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
  2. In a large bowl, combine sliced chicken, bell peppers, and onions. Add olive oil and fajita seasoning, tossing until everything is evenly coated.
  3. Spread the chicken and vegetable mixture evenly across the prepared sheet pan in a single layer, making sure pieces don't overlap.
  4. Bake for 20-25 minutes, flipping the chicken and vegetables halfway through, until chicken reaches 165°F internally and vegetables are slightly charred at the edges.
  5. While the fajitas finish cooking, warm tortillas in the oven for the last 2-3 minutes or in a dry skillet.
  6. Let the chicken rest for 2-3 minutes, then serve immediately with warm tortillas and your choice of toppings.

Notes

For spicier fajitas, add sliced jalapeños to the sheet pan or include cayenne in your seasoning. Don't crowd the pan - use two pans if needed to ensure vegetables roast rather than steam. Store leftovers separately from tortillas in an airtight container for up to 4 days.