Sheet pan chicken fajitas with tender and juicy chicken, bell peppers, and onions tossed in a delicious homemade fajita seasoning. Simple to prepare, they're ideal for a weeknight dinner or for meal prep.
When it comes to crowd pleasing dinners, can you really beat chicken fajitas? There are so many ways to make them - from crockpot chicken fajitas recipe, to air fryer chicken fajitas, and these sheet pan baked chicken fajitas!
These sheet pan chicken fajitas are a classic family-friendly meal that you'll want to come back to again and again! Not only do they taste delicious, but they have that 'lazy factor' that we all need on busy weeknights.
You can meal prep these fajitas in one of two ways: assemble ahead and store until you're ready to cook, or cook ahead and reheat the leftovers! Best of all, you can make do with what you have in the fridge and mix things up with whatever veggies you have on hand.
Reasons You'll Love This Recipe
- seasoned with a classic blend of fajita spices, they are so delicious, easy, and crowd-pleasing!
- customize with your favorite veggies
- cooks on 1-2 sheet pans for easy clean up
- can be meal prepped: assemble ahead or cook ahead!
Want to see how these sheet pan chicken fajitas come together? Watch the video below for step-by-step instructions. It’s so easy! You can find more of my recipe videos on my YouTube channel.
What are fajitas?
Truly Tex-Mex, fajitas originated in Texas in the early 1930's, when the less desirable cuts of beef were given to Mexican cowboys working on ranches as part of their pay (1). Traditionally involving strips of skirt steak cooked on a campfire or grill, modern fajitas usually include bell peppers and red onions, and can use a variety of meats (including chicken) as the protein.
Modern-day fajitas are frequently made with fajita seasoning, which is meant to replicate the traditional fajita marinade (2). These days, fajitas are often served in a sizzling skillet with warmed tortillas and toppings (guacamole, pico de gallo, shredded cheese and more).
- chicken breast - cut into strips (1 x 2 inches); you may swap for boneless chicken thighs, or make them vegetarian by adding black beans after cooking the veggies through
- veggies - bell peppers and onions sliced into strips. Add in quartered mushrooms and zucchini strips as well if you'd like!
- fajita seasoning - you can purchase pre-made fajita seasoning for a shortcut, or make your own with our easy homemade fajita seasoning recipe
- toppings - we love adding fresh cilantro and avocado slices. See below for more delicious fajita toppings!
Tips for perfect fajitas
- seasoning - while you can purchase store bought fajita seasoning, we highly recommend taking the time to mix up your own. Not only does it taste a million times better than store bought, but it is free from anti-caking additives or other hidden ingredients. Here is my homemade version
- chopping - slice your bell peppers, onions and chicken breast into strips (2-3 inches long) relatively similar in size so they cook through evenly
- tortillas - you can use whichever tortillas you'd like, but I recommend toasting them before serving. We do this on the element of our gas range. You can also toast in a dry skillet for 1-2 minutes per side.
Step by step directions
Pre-heat oven to 425°F. Stir together the fajita seasoning.
Toss the chicken and veggies in a large bowl with the olive oil and lime juice. Add the rub and stir to coat.
Arrange chicken and veggies on 1-2 large sheet pans. Bake for 10 minutes, flip and roast for another 5-10 minutes, or until chicken is cooked through.
Serve in tortillas with your favorite fajita toppings (avocado, cilantro, greek yogurt, sour cream, salsa, pico de gallo, jalapeno slices are a few ideas).
Yes, you definitely could do that. Replace with vegetables that will roast through in 15 minutes such as mushrooms, zucchini, small cut broccoli or cauliflower, halved brussels sprouts, or green beans. These are not in any way traditional ingredients but would work if you are trying to clean out the fridge.
After cooking- yes. Before cooking- I think it will work as a freezer to sheet pan meal, but haven't tried. Thaw completely before spreading out on a sheet pan and cooking as directed.
Swap the sugar for either monk fruit sweetener (around ¼ of the amount), or leave it out altogether.
- roasted sweet potato cubes - would be tasty in sheet pan fajitas, but require closer to 25 minutes to cook through in the oven
- portobello mushrooms - are great for a vegan version of this recipe; check out these portobella fajita vegan meal prep bowls (omit the quinoa and use tortillas)
- chickpeas - are another great vegan alternative! See our chickpea butternut squash fajjita recipe, which works great as a freezer meal!
Meal Prep + Storage
You can meal prep these sheet pan chicken fajitas in one of two ways:
- Assemble ahead - pre-slice your veggies and chicken, toss in olive oil, lime juice and seasoning, and store in an air tight container in the fridge for 2-3 days.
- Check the expiry date on your chicken before storing to make sure it is safe to store uncooked for this period of time.
- when you are ready to cook, simply spread out on a sheet pan and bake for 15-20 minutes!
- Cook ahead - these sheet pan chicken fajitas were one of our Lunch Prep Challenge recipes back in 2017. Cook ahead, portion out into 2 cup meal prep containers, and reheat as needed for lunches or dinners. It would freeze well, too!
- for eating at lunch, I like serving in tortilla boats, as they are less messy. Keep tortillas and filling separate until you are ready to serve.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Meal Prep Chicken Fajitas (Sheet Pan)
- 1 tablespoon sugar brown or coconut; optional
- ¾ teaspoon salt
- 1 tablespoon chili powder note 1
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛-1/4 teaspoon cayenne optional
- 2 chicken breasts roughly 1 lb; sliced into strips; note 2
- 2 bell peppers sliced into strips
- 1 red onion sliced into strips
- 1 zucchini optional; sliced into strips
- 1 cup mushrooms optional; quartered
- 1 lime juiced
- 1 tablespoon olive oil
- 8 6 inch tortillas or tortilla boats
- cheese or other toppings
- Prepare- Pre-heat oven to 425°F. Stir together the fajita seasoning.
- Combine - Toss the chicken and veggies in a large bowl with the olive oil and lime juice. Add the rub and stir to coat.
- Bake - Arrange chicken and veggies on 1-2 large sheet pans. Bake for 10 minutes, flip and roast for another 5-10 minutes, or until chicken is cooked through.
- Serve - Serve in tortillas with your favorite fajita toppings (avocado, cilantro, greek yogurt, sour cream, salsa, pico de gallo, jalapeno slices are a few ideas).
- refers to the North American paprika-based chili powder blend
- swap for boneless chicken thighs, or omit and add black beans after cooking for a vegetarian version
- Prep - Complete steps 1 & 2 then transfer to a large storage container or bag.
- Store - in the fridge (see *note) for up to 3 days (check the expiry date on your chicken to be sure it is safe to keep that long).
- Bake - Dump onto sheet pans and cook as directed above.
- Divide - After cooking and cooling completely, divide the fajita filling between four 2 cup meal prep containers.
- Store - in the fridge for up to 4 days.
- Reheat - in the microwave until steaming hot, then spoon into tortillas or tortilla boats.
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