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!
Recipe Video
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).
Ingredient Notes
- 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
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).
FAQ
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.
Variations
- 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)
Ingredients
Rub:
- 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
Fajitas
- 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
To Serve
- 8 6 inch tortillas or tortilla boats
- avocado
- cilantro
- cheese or other toppings
Instructions
- 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).
Tips:
- 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.
Video
Nutrition Information
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Rachel says
I love this recipe! I have made it multiple times and shared it with friends. Easy prep, easy cleanup, and delicious flavor!!!!
Marianne says
Love this recipe, we do it without the mushrooms neither the zucchini, and it works very well as a freezer meal. Put everything in a bag and freeze it flat. Then thaw overnight in fridge and cook for about 20 min as the recipe says.
Angela P. says
Made this tonight for my family, and they loved it! It was such an easy recipe with so much flavor. I will definitely be making this one again.
Jasmine @ Sweet Peas & Saffron says
Hi Angela, Amazing! There's nothing like a sheet pan meal, right? Easy clean-up. Thanks for leaving a rating and review! 🙂
Karen says
My husband won’t stop telling me how good these were! Super easy and very tasty…..Thank-you!
Jasmine @ Sweet Peas & Saffron says
Hi Karen, we are so glad to hear that you both enjoyed these sheet pan chicken fajitas! Thank you so much for taking the time to come back and leave a rating and review!
Eleyna says
Meal prepped this for this week but it only lasted two days because my boyfriend scarfed down half of it in one sitting!! Delicious! Thinking I may make it again this week 🙂
Denise Bustard says
Hi Eleyna! I'm so happy to hear you and your boyfriend enjoyed it! Thanks so much for coming back to leave a review, I really appreciate it 🙂
Lisa says
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 says
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 says
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 says
Woo hoo! So happy to hear this, Muriah! Thanks for reporting back 🙂
Jane Rafferty says
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 says
Hi Jane! Thank you so much for coming back and leaving your modifications. That is so helpful for other readers!
Amy Johnston says
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 says
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 says
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 says
Hi Eileen! Absolutely, you could try swapping for one of these spice blends: https://sweetpeasandsaffron.com/easy-dry-rub-recipes/
Monca says
14 fat grams per serving....how can we make this less fattening?
Denise says
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 says
Have you included tortillas in the nutritional info?
Denise says
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 says
this looks very yummy! can you please clarify how many cups of the veggies need to add?
Denise says
Hi Leilee, Sorry about that, it should say 4-6 cups of veggies.
Agness of Run Agness Run says
This dish seems so easy, healthy and palatable! I will have to give it a try!
Angelina | Baked Ambrosia says
I'm all about sheet pan meals! Especially if I can meal prep with them 🙂
Miguel Angel says
Very good thank you