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Home Meal Type 30 Minutes
5
/5
40 minutes

Sheet Pan Chicken Fajitas

Nut Free Nut Free Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard25 Comments
Posted: 1/28/22 Updated: 1/28/22

This post may contain affiliate links. Please read our disclosure policy.

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!

overhead view of sheet pan chicken fajitas in tortillas on plate
Jump to... show
1 Reasons You'll Love This Recipe
2 Recipe Video
3 What are fajitas?
4 Ingredient Notes
5 Tips for perfect fajitas
6 Step by step directions
7 Favorite Sheet Pans
8 Serving Suggestions
9 FAQ
10 Variations
11 Meal Prep + Storage
12 More Sheet Pan Recipes
13 Meal Prep Chicken Fajitas (Sheet Pan)

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

collage image showing the ingredients used for baked chicken fajitas
  • 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

homemade fajita seasoning in a small white bowl

Prepare

Pre-heat oven to 425°F. Stir together the fajita seasoning.

chicken and bell peppers in a bowl mixed with 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.

collage image of chicken fajitas oven recipe on sheet pan before and after baking

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.

Favorite Sheet Pans

These are the sheet pans we own and love!

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close up view of easy chicken fajitas recipe on plate

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).


avocado sliced and fanned out on cutting board

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 our kids love it!)
  • pickled onions or jalapenos

FAQ

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.

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 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

easy chicken fajita recipe portioned out into meal prep containers for easy lunches

You can meal prep these sheet pan chicken fajitas in one of two ways:

  1. 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!
  2. 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.

Favorite Meal Prep Containers

Our tried and true favorite meal prep containers and jars that will keep your food fresh, help you reheat it evenly, and withstand the test of time. No more wasting your money, these are the absolute best containers out there!

Keep reading

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

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

overhead shot of three sheet pan chicken fajitas on gray plate with fresh avocado and cilantro

Meal Prep Chicken Fajitas (Sheet Pan)

5 from 10 votes
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Print Rate
Sheet pan chicken fajitas with tender and juicy chicken, bell peppers, and onions tossed in a delicious homemade fajita seasoning. Ideal for meal prep or for a simple weeknight dinner.
8 fajitas

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.
    chicken and bell peppers in a bowl mixed with fajita seasoning
  • 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:

  1. refers to the North American paprika-based chili powder blend
  2. swap for boneless chicken thighs, or omit and add black beans after cooking for a vegetarian version
To assemble ahead
  1. Prep - Complete steps 1 & 2 then transfer to a large storage container or bag.
  2. 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).
  3. Bake - Dump onto sheet pans and cook as directed above.
To cook ahead
  1. Divide - After cooking and cooling completely, divide the fajita filling between four 2 cup meal prep containers.
  2. Store - in the fridge for up to 4 days.
  3. Reheat - in the microwave until steaming hot, then spoon into tortillas or tortilla boats.
Nutritional Information: (1 serving includes ¼ batch of the filling and two 6 inch tortillas; excludes suggested toppings)
Freezing -  this recipe could likely be assembled ahead and frozen, but have not tested it. If you try, please leave a comment below to let me know how it turned out for you!

Video

Nutrition Information

Serving: 2fajitas, Calories: 372kcal, Carbohydrates: 33g, Protein: 30g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 870mg, Fiber: 4g, Sugar: 5g
Author: Denise Bustard
Course: Lunch
Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Recipe Rating




  1. Angela P. says

    Posted on 3/16/22 at Posted on 3/16/22

    5 stars
    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.

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 3/17/22 at Posted on 3/17/22

      Hi Angela, Amazing! There's nothing like a sheet pan meal, right? Easy clean-up. Thanks for leaving a rating and review! 🙂

      Reply
  2. Karen says

    Posted on 10/13/21 at Posted on 10/13/21

    5 stars
    My husband won’t stop telling me how good these were! Super easy and very tasty…..Thank-you!

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 10/14/21 at Posted on 10/14/21

      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!

      Reply
  3. Eleyna says

    Posted on 1/7/21 at Posted on 1/7/21

    5 stars
    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 🙂

    Reply
    • Denise Bustard says

      Posted on 1/8/21 at Posted on 1/8/21

      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 🙂

      Reply
  4. Lisa says

    Posted on 1/17/20 at Posted on 1/17/20

    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!

    Reply
    • Denise says

      Posted on 2/3/20 at Posted on 2/3/20

      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!

      Reply
  5. Muriah says

    Posted on 1/7/20 at Posted on 1/7/20

    5 stars
    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!

    Reply
    • Denise says

      Posted on 1/13/20 at Posted on 1/13/20

      Woo hoo! So happy to hear this, Muriah! Thanks for reporting back 🙂

      Reply
  6. Jane Rafferty says

    Posted on 8/23/19 at Posted on 8/23/19

    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!

    Reply
    • Denise says

      Posted on 8/29/19 at Posted on 8/29/19

      Hi Jane! Thank you so much for coming back and leaving your modifications. That is so helpful for other readers!

      Reply
  7. Amy Johnston says

    Posted on 7/28/19 at Posted on 7/28/19

    5 stars
    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!!

    Reply
    • Denise says

      Posted on 8/5/19 at Posted on 8/5/19

      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!

      Reply
  8. Eileen Snover says

    Posted on 5/20/18 at Posted on 5/20/18

    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.

    Reply
    • Denise says

      Posted on 5/20/18 at Posted on 5/20/18

      Hi Eileen! Absolutely, you could try swapping for one of these spice blends: https://sweetpeasandsaffron.com/easy-dry-rub-recipes/

      Reply
  9. Monca says

    Posted on 4/30/18 at Posted on 4/30/18

    14 fat grams per serving....how can we make this less fattening?

    Reply
    • Denise says

      Posted on 5/1/18 at Posted on 5/1/18

      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.

      Reply
  10. Alexanda says

    Posted on 2/3/18 at Posted on 2/3/18

    Have you included tortillas in the nutritional info?

    Reply
    • Denise says

      Posted on 2/3/18 at Posted on 2/3/18

      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 🙂

      Reply
  11. Leilee says

    Posted on 9/23/17 at Posted on 9/23/17

    this looks very yummy! can you please clarify how many cups of the veggies need to add?

    Reply
    • Denise says

      Posted on 9/26/17 at Posted on 9/26/17

      Hi Leilee, Sorry about that, it should say 4-6 cups of veggies.

      Reply
  12. Agness of Run Agness Run says

    Posted on 5/16/17 at Posted on 5/16/17

    This dish seems so easy, healthy and palatable! I will have to give it a try!

    Reply
  13. Angelina | Baked Ambrosia says

    Posted on 5/2/17 at Posted on 5/2/17

    I'm all about sheet pan meals! Especially if I can meal prep with them 🙂

    Reply
  14. Miguel Angel says

    Posted on 5/2/17 at Posted on 5/2/17

    Very good thank you

    Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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