These Sheet Pan Chicken Fajitas are a favorite Mexican weeknight dinner recipe that’s ready in only 30 minutes. Seasoned chicken breast, bell peppers and onions are baked on one sheet pan all at the same time!
Say hello to the easiest way to make fajitas ever – on a sheet pan! Whether you make them for taco night or incorporate them into your weekly meal prep routine, these fajitas will not disappoint.
Highly seasoned with my favorite blend of Tex-Mex spices like ground cumin, chili powder, garlic powder, and smoked paprika, this sheet pan dinner is packed with flavor and requires very minimal effort. It’s also low in carbs, high in protein and packed with veggies.
It’s pretty much everything you could ever want in an easy dinner recipe!
How to make Sheet Pan Chicken Fajitas
To make this recipe, all you need is one large mixing bowl and one large baking sheet.
- Add sliced chicken, bell peppers and onions to a mixing bowl.
- Toss together with fajita seasoning, olive oil and a splash of white wine vinegar.
- Transfer to a large baking sheet and bake for 20-25 minutes at 425°F.
That’s it! No need to flip the chicken and veggies halfway through cooking. Leaving them in the oven undisturbed really helps to caramelize the peppers and onions, which adds a beautiful rich and deep flavor.
Once out of the oven, sprinkle some fresh lime juice and cilantro on top for extra flavor. Then eat up!
Serving Suggestions
I love serving these sheet pan fajitas in corn tortillas with a drizzle of Mexican crema and cotija cheese. They make for a super quick and easy taco night during the week that is always welcome in my house.
If you’re making them as a healthy meal prep recipe to eat throughout the week, here are a few side dishes that would pair perfectly:
- Authentic Mexican Rice
- Cilantro Lime Cauliflower Rice
- Mexican Cauliflower Rice
- Easy Refried Beans
- Black Bean and Corn Salsa
- Easy Guacamole
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 3 medium bell peppers, cut into strips
- 1 medium red onion, sliced
- 3 tablespoons olive oil, plus more for greasing
- 1 tablespoon white wine vinegar
- 4 teaspoons chili powder
- 2 teaspoons coarse kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup chopped cilantro (optional)
Instructions
- Preheat oven to 425°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- In a large bowl, add chicken, bell peppers, onions, olive oil, white wine vinegar, chili powder, salt, onion powder, garlic powder, cumin, smoked paprika and black pepper.
- Toss together until everything is combined and evenly coated.
- Transfer to the prepared baking sheet and spread out into an even layer so that everything cooks evenly.
- Place in the oven and bake for 20-25 minutes or until the chicken is completely cooked through.
- Mix in lime juice and cilantro. Serve immediately in warm corn tortillas, flour tortillas or with Mexican rice.
Isabel’s Tips:
Nutrition Information
loved it. I had 1# of boneless/skinless thighs and vidalia onions so that is what I used. I also had large peppers so I took your advise and used 2 sheets and baked separately. I baked at 425 convection first batch and I did not get much carmalization so 2nd batch I cranked the convection temp to 450 and baked for 25 minutes. 2nd batch was more carmalized but overall both batches were very tasty. This recipe was a big hit. Thank you!
Hello! Thank you so much! We’re glad you enjoyed this recipe.
Made this for my family and my mom said “this is an award winning recipe”. 😅
Your recipes are always a family hit!
Can this recipe be done as a quick stir fry?
Hello! Yes, you can!
Scrumptious! Fantastic recipe, incredibly easy to make and super flavorful. I really enjoyed this recipe! I added extra chili powder to give it a little spicy because I’m a huge fan of spicy meals. This is my go-to recipe for chicken breasts. I served it with Isabel’s Authentic Mexican Rice. Yummy! Can’t wait to explore other Mexican recipes on this site. Thank you so much for sharing your recipe with us.
Hello! Thank you so much! We are glad you enjoyed this recipe
I Love this recipe so easy to make! This is our go-to recipe for chicken breasts. Leftovers are fantastic. I love all your recipes!
Delicious and easy, even for a non-cook like me. I used a bag of frozen sliced bell peppers, thawed which made it even easier. Thank you Isabel!
These were incredible, i tripled the recipe for a family birthday dinner, together with your rice recipe, salad, queso and your enchiladas with the enchilada sauce, What a great dinner! But I especially loved cooking the fajitas in the oven! Everything could be prepped ahead of time and then with a schedule- it all came together- THANKS for sharing your great recipes!
I can’t believe how much we love this recipe! This is the third night in a row we’ve made it. It’s so easy to make and so packed with flavour… Not to mention that it’s healthy. Thank you so much! We have tried several of your recipes with great success (especially the refried beans) but this recipe actually made me want to comment. Thank you so much!
This recipe is superior to the rest! I’m not sure if it’s the magic of the vinegar, but I hunt for it everytime Excellent and easy! I always add a few veggies like whole garlic cloves, mushrooms, green onions, and poblanos. So good and healthy too! Enjoy!
Absolutely delicious!!! Super easy and flavorful. A new favorite in our family!
I enjoyed making and eating these and serving to guests. My friend Rafael asked me to make them for the groomsmen in his wedding this weekend before the ceremony.
I looooooove your recipes, I make them 1 to 2 times a week, thank you for this blog!!!!!
LOVE this recipe, thank you! We have to cook gluten free for my son, and this was another winner! So easy, and so so good!!
I made this and everyone was praising how well balanced the meals are. Thank you!!
Can’t wait to try it! Finding Mexican ingredients in Italy is hard but I’m excited that I have everything listed!
I made this the other day with home made tortillas and it was amazing! Super quick and delicious. My one year old also loved it and he’s in the picky eater stage. I usually make my fajitas in a skillet, but after this I’m never going back.