Sheet pan chicken fajitas with juicy strips of chicken, bell peppers and onions tossed in a delicious homemade fajita seasoning. Works great for meal prep or for a simple weeknight dinner.
When it comes to crowd pleasing dinners, can you really beat chicken fajitas? Sometimes we will opt for this crockpot chicken fajitas recipe, and other times we go vegan with these chickpea butternut squash fajitas, but sometimes you just want good old classic baked chicken fajitas.
I love me a good sheet pan dinner, and these sheet pan chicken fajitas are at the top of that list!
Not only do they taste delicious, but they have that ‘lazy factor’ that I absolutely need on busy weeknights.
And 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!
Reasons you’ll ♡ these sheet pan fajitas
- easy to customize and crowd-pleasing
- cooks on 1-2 sheet pans for easy clean up
- can be meal prepped: assemble ahead or cook ahead!
Recipe Video
Want to see how this recipe comes together? Watch the video below for a step by step guide. It’s so easy! You can find more of my recipe videos on my YouTube channel.
Don’t forget to pin this post to save it for later!
Which ingredients do we need?
Seriously, this is such an easy recipe and you can really make do with what you have in the fridge. Traditional fajitas have bell peppers and onions, but I couldn’t resist throwing in some zucchini and mushrooms.
Here’s what you need for chicken fajitas
- chicken breast– cut into strips (1×2 inches).
- 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.
- olive oil & lime juice
- 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, I 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.
Some serving suggestions:
- cilantro
- avocado slices or guacamole (see how to cut an avocado here)
- salsa or pico de gallo
- sour cream or greek yogurt
- cheese (not authentic but my kids love it)
- pickled onions or jalapenos
Prep ahead and eat later
You can meal prep this recipe in one of two ways:
- Assemble ahead– you can 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 with a tortilla boat, as it’s less messy. Keep tortillas and filling separate until you are ready to serve.
Can I swap the bell peppers or onions?
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.
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- 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 Portobello Fajita Vegan Meal Prep Bowls (omit the quinoa and use tortillas)
Can I freeze this recipe?
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.
Can I make these fajitas low carb or keto?
Swap the sugar for either monk fruit sweetener (around 1/4 of the amount), or leave out altogether.
More sheet pan recipes
- Lemon Chicken Baked Gnocchi
- Lemon Pepper Salmon Sheet Pan
- Sheet Pan Honey Lemon Salmon
- Jamaican Chicken Sheet Pan Dinner
- 19 Meal Prep Sheet Pan Recipes
This post was originally published in 2017. It has been re-written and re-published in 2019 with new photos and a new video. Same delicious recipe!
Meal Prep Chicken Fajitas (Sheet Pan)
Ingredients
Rub:
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 tablespoon chili powder
- 1.5 teaspoon cumin
- 1.5 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8-1/4 teaspoon cayenne optional
Fajitas
- 2 chicken breasts (roughly 1 lb; sliced into strips)
- 2 bell peppers (sliced into strips)
- 1 red onion (sliced into strips)
- 1 zucchini (optional; sliced into strips)
- 1 cup mushrooms (optional; quartered)
- juice from 1 lime
- 1 tablespoon olive oil
To Serve
- 8 6 inch tortillas (or tortilla boats)
- avocado
- cilantro
Instructions
- 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.
- Roast 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).
To assemble ahead
- Complete steps 2-4, 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).
- Dump onto sheet pans and cook as directed above.
To cook ahead
- 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.
Lisa
I’ve been using your recipes for meal prep for about three weeks now. All have been very tasty and satisfying. This one especially, We had it for dinner and I’m looking forward to eating the leftovers in a salad for lunch tomorrow. Thank you, so much for all of these yummy and healthy ideas. I’m going to buy your book bundle right now!
Denise
Hi Lisa! I am so happy to hear this! I hope you enjoy the meal prep bundle, let me know if you have any questions!
Muriah
So this recipe was the first one my family and I tried as part of our new year meal planning resolution. These turned out so good that I will definitely be using this recipe again and again. And they were easy enough for my husband to cook, too!
Denise
Woo hoo! So happy to hear this, Muriah! Thanks for reporting back 🙂
Jane Rafferty
I didn’t have everything I needed for the rub but I did have a package of McCormick’s Mild taco seasoning, so I used that. I added a bit of sugar to cut the bite even more (we are huge wimps) and it worked great. So great that I made it again two days later in two large batches using two packs of seasoning. I used three chicken breasts, 2 red and 2 green peppers, 2 large onions, and 3 yellow squash. No fungus for us though. We had it over rice the first night and then I mixed it with the rice and put it in the fridge. Boy, did it make a marvelous pot meal this way. The rice picked up the flavors and we’ve had it for two days in a row plus lunch. We still aren’t tired of it and will make it again soon. Thanks for the wonderful new meal idea. It’s a keeper!
Denise
Hi Jane! Thank you so much for coming back and leaving your modifications. That is so helpful for other readers!
Amy Johnston
Im not at all what my family would call a cook, so if I can make this anyone can. So easy and so delicious…I felt so healthy too!! Thank you for making things so easy and your comments are so helpful. I first found you when simply looking up how to bake chicken that isn’t dry! I’m like a pro now and even my boys say it’s a huge improvement!! Making your peach oatmeal tomorrow! Thank you!!
Denise
Hi Amy! I’m so happy you enjoyed this recipe, and that you’ve been enjoying so many others, too! What an awesome comment to read. Thank you for taking the time to leave it!
Eileen Snover
I love the idea of sheet pan meals, and personally love southwestern seasonings. However, hubby isn’t a fan. Can a similar thing be done with other seasonings, like Italian or Greek? Thanks.
Denise
Hi Eileen! Absolutely, you could try swapping for one of these spice blends: https://sweetpeasandsaffron.com/easy-dry-rub-recipes/
Monca
14 fat grams per serving….how can we make this less fattening?
Denise
I just re-ran it through My Fitness Pal and the fat comes from the olive oil, the tortillas and the chicken breasts. If you wanted to lower the fat you could serve over cauliflower rice instead, or enjoy as a salad type of meal.
Alexanda
Have you included tortillas in the nutritional info?
Denise
Hi Alexandra, the nutritional information includes 2 Old El Paso taco boats, but excludes any toppings such as salsa or yogurt. I will update the recipe card with that information 🙂
Leilee
this looks very yummy! can you please clarify how many cups of the veggies need to add?
Denise
Hi Leilee, Sorry about that, it should say 4-6 cups of veggies.
Agness of Run Agness Run
This dish seems so easy, healthy and palatable! I will have to give it a try!
Angelina | Baked Ambrosia
I’m all about sheet pan meals! Especially if I can meal prep with them 🙂
Miguel Angel
Very good thank you