I toss sliced chicken and colorful peppers onto a single sheet pan and, after just 10 minutes of prep and 15 minutes in the oven, these chicken fajitas prove to be some of the Best Foods For Meal Prepping.

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I fell for sheet pan chicken fajitas the minute I tried piling thinly sliced boneless skinless chicken breasts or thighs with bell peppers and sliding the pan into a hot oven. Ten minutes of prep and fifteen minutes of cooking?

yes please. It feels almost wrong that something this quick can get those bright, charred edges that make you actually pause before you eat.

If you’re into Bake Sheet Pan Meals this is proof simple equals satisfying, and when someone asks What Goes With Chicken Fajitas they’re usually already reaching for seconds. I mess up sometimes, but this one hardly ever does.

Ingredients

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Chicken: lean protein, builds muscle, keeps ya full, mild flavor soaks spices well.
Bell peppers: vitamin C, fiber, sweet and crisp, adds bright color and crunch.
Onion: contain antioxidants, gives savory sweetness when roasted, adds depth.
Olive oil: healthy fats, helps absorb vitamins, gives a silky roast and flavor.
Lime: citrusy acidity, brightens flavors, adds a fresh tang and vitamin C.
Tortillas: carbs for energy, soft wrapper for filling, whole wheat adds fiber.
Cilantro: fresh herb adds grassy brightness, light citrus note pairs with lime.
Garlic and spices: boost flavor, anti inflammatory compounds, add warmth and smokiness.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts or thighs thinly sliced (about 700 g)

3 bell peppers, mixed colors, seeded and sliced (about 1.5 pounds)

1 medium yellow onion, sliced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper or red pepper flakes optional

2 cloves garlic, minced optional but recommended

1 lime, juiced (about 2 tablespoons)

8 small flour tortillas or 4-6 large

1/4 cup fresh cilantro, chopped

Sour cream, shredded cheddar or cotija cheese, and sliced avocado or guacamole for serving optional

How to Make this

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1. Preheat oven to 425 F (220 C) and line a sheet pan with parchment or foil for easy cleanup.

2. Thinly slice the chicken against the grain and slice the bell peppers and onion into similar sized strips so everything cooks evenly.

3. In a large bowl whisk together 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne or red pepper flakes if using, 2 cloves minced garlic, and juice from half the lime (about 1 tablespoon). Toss chicken, peppers and onion in the bowl until well coated.

4. Spread the chicken and veggies out in a single layer on the prepared sheet pan, do not overcrowd or they will steam not roast, and try to keep similar things together so flipping is easy.

5. Roast in the oven for about 12 to 15 minutes until the chicken is cooked through and veggies are tender, stirring or flipping once at the 7 minute mark for even browning. If you like char, pop the pan under the broiler for 2 minutes watching carefully.

6. Check the chicken reaches 165 F and remove the pan from the oven. Squeeze the remaining lime juice over the hot fajita mix and sprinkle with 1/4 cup chopped cilantro, toss lightly and let everything rest for 2 to 3 minutes so the juices settle.

7. Warm 8 small flour tortillas or 4 to 6 large in a dry skillet for 20 to 30 seconds each side or wrap in foil and heat in the oven for a few minutes.

8. Assemble fajitas by dividing chicken and veggies among tortillas, add chopped cilantro, a dollop of sour cream, shredded cheddar or cotija, and sliced avocado or guacamole as you like. Serve right away, they get soggy if they sit too long.

Equipment Needed

1. Rimmed sheet pan lined with parchment or foil for roasting and easy cleanup
2. Sharp chef’s knife for thinly slicing the chicken and peppers
3. Cutting board, ideally one you use for raw meat separate from veggies
4. Large mixing bowl and a whisk or fork to mix the oil, spices and lime
5. Measuring spoons (including a tablespoon) for the spice mix
6. Tongs or a sturdy spatula for spreading, flipping and tossing on the pan
7. Instant read thermometer to check the chicken reaches 165 F
8. Dry skillet for warming tortillas (or foil and the oven if you prefer)

FAQ

Q: Can I prep this ahead of time? A: Yes. You can slice the chicken and veggies and toss them with the spice mix up to 24 hours ahead, stored in an airtight container or zip bag. Marinating longer only helps flavor, but even 15 to 30 minutes before baking works. If prepped ahead, let the tray sit at room temp 10 minutes before baking so everything cooks evenly.

Q: Should I use chicken breasts or thighs? A: Either is fine. Breasts are leaner, thighs are juicier. Slice either thin and against the grain so they cook fast and stay tender. If your thighs are large and thick, cut them a bit smaller so they finish at the same time as the peppers.

Q: How do I avoid soggy peppers or dry chicken? A: Key: high heat, one single layer, and don’t crowd the pan. Roast at 425 F (about 220 C) so the veggies char a little and the chicken browns. Use parchment or foil for easy cleanup, and spread everything with space between pieces. If you have a convection oven, lower temp by 25 F (about 15 C).

Q: How long do I bake it and do I flip? A: Bake 18 to 22 minutes at 425 F until chicken reaches 165 F and peppers are tender-crisp. Toss or flip once halfway through for even browning. If you want more char, pop under the broiler 1 to 2 minutes but watch it close, broilers burn fast.

Q: How should I store and reheat leftovers? A: Keeps in the fridge 3 to 4 days. Reheat in a skillet over medium heat or in a 350 F oven until warmed so the chicken stays firmer, microwaving makes veggies soggy. You can also freeze cooked chicken (no tortillas) up to 2 to 3 months; thaw overnight then reheat in a skillet.

Q: Any quick swaps or extras to try? A: Sure, use corn or flour tortillas, swap in poblano or jalapeño for heat, add sliced mushrooms or cherry tomatoes, or toss cooked fajita mix with rice or salad for a bowl. Finish with fresh lime juice and cilantro, plus avocado or cotija for richness. A quick trick: warm tortillas wrapped in foil in the oven for 10 minutes so they fold without cracking.

Sheet Pan Chicken Fajitas Recipe Substitutions and Variations

Chicken (1 1/2 lb): Substitutes — thinly sliced pork tenderloin or boneless pork loin, ground turkey shaped into patties and sliced, or extra-firm tofu (press well, toss in a little cornstarch for crisp). Tip: if using pork or turkey slice thin so it cooks in the same time as peppers; tofu works great for a vegetarian switch but needs less time once the pan’s hot.
Bell peppers: Substitutes — poblano or anaheim chiles for a smokier, milder flavor, zucchini or summer squash sliced into sticks, or a frozen fajita pepper mix. Tip: add zucchini near the end so it doesnt get mushy.
Flour tortillas: Substitutes — corn tortillas for gluten-free, large lettuce leaves or cabbage leaves for low-carb wraps, or warmed pita/naan for a fun twist. Tip: warm tortillas in a hot skillet or oven wrapped in foil so they bend without cracking.
Fresh cilantro: Substitutes — flat-leaf parsley plus extra lime for a similar bright note, chopped green onions or chives for oniony freshness, or a small amount of chopped mint for a different but nice pop. Tip: if you hate cilantro, use parsley plus a squeeze of lime and a pinch of salt, you’ll still get that herb brightness.

Pro Tips

1. Heat the sheet pan in the oven while you prep. When the metal is hot the chicken and peppers start to sizzle instead of steam, you get better browning and less sticking, and it feels more like restaurant fajitas.

2. Let the seasoned mix rest 10 to 20 minutes at room temp or overnight in the fridge if you got time. The flavors sink in deeper, especially with thighs, and you often end up needing less salt later, so taste before adding more.

3. Avoid overcrowding the pan. If it looks crowded use two pans or roast veggies and chicken on separate pans so nothing steams and everything gets that nice caramelized edge.

4. Finish smart and serve fast. Toss with lime and cilantro right off the pan and give it a 2 minute rest so juices settle, warm tortillas just before serving, and don’t assemble too early or they’ll get soggy.

Sheet Pan Chicken Fajitas Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

567

kcal

Equipment: 1. Rimmed sheet pan lined with parchment or foil for roasting and easy cleanup
2. Sharp chef’s knife for thinly slicing the chicken and peppers
3. Cutting board, ideally one you use for raw meat separate from veggies
4. Large mixing bowl and a whisk or fork to mix the oil, spices and lime
5. Measuring spoons (including a tablespoon) for the spice mix
6. Tongs or a sturdy spatula for spreading, flipping and tossing on the pan
7. Instant read thermometer to check the chicken reaches 165 F
8. Dry skillet for warming tortillas (or foil and the oven if you prefer)

Ingredients

1 1/2 pounds boneless skinless chicken breasts or thighs thinly sliced (about 700 g)
3 bell peppers, mixed colors, seeded and sliced (about 1.5 pounds)
1 medium yellow onion, sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or red pepper flakes optional
2 cloves garlic, minced optional but recommended
1 lime, juiced (about 2 tablespoons)
8 small flour tortillas or 4-6 large
1/4 cup fresh cilantro, chopped
Sour cream, shredded cheddar or cotija cheese, and sliced avocado or guacamole for serving optional

Directions

Preheat oven to 425 F (220 C) and line a sheet pan with parchment or foil for easy cleanup.
Thinly slice the chicken against the grain and slice the bell peppers and onion into similar sized strips so everything cooks evenly.
In a large bowl whisk together 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne or red pepper flakes if using, 2 cloves minced garlic, and juice from half the lime (about 1 tablespoon). Toss chicken, peppers and onion in the bowl until well coated.
Spread the chicken and veggies out in a single layer on the prepared sheet pan, do not overcrowd or they will steam not roast, and try to keep similar things together so flipping is easy.
Roast in the oven for about 12 to 15 minutes until the chicken is cooked through and veggies are tender, stirring or flipping once at the 7 minute mark for even browning. If you like char, pop the pan under the broiler for 2 minutes watching carefully.
Check the chicken reaches 165 F and remove the pan from the oven. Squeeze the remaining lime juice over the hot fajita mix and sprinkle with 1/4 cup chopped cilantro, toss lightly and let everything rest for 2 to 3 minutes so the juices settle.
Warm 8 small flour tortillas or 4 to 6 large in a dry skillet for 20 to 30 seconds each side or wrap in foil and heat in the oven for a few minutes.
Assemble fajitas by dividing chicken and veggies among tortillas, add chopped cilantro, a dollop of sour cream, shredded cheddar or cotija, and sliced avocado or guacamole as you like. Serve right away, they get soggy if they sit too long.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.