Sheet Pan Chicken Fajitas
This sheet pan chicken fajitas recipe comes together with six ingredients in 30 minutes or less! Bold and savory, it’s the perfect easy meal prep option for tacos, rice bowls, burritos, and a variety of other recipes.
Sheet pan chicken fajitas were one of the first meals I ever learned how to make. Quick, easy, and budget-friendly, I practically lived off them in college. Plus, when I was heavy into weight lifting, I learned how easily I could manipulate the macros.
Fast forward a few years, and I’m no longer counting every gram of Greek yogurt I use in place of sour cream, but these fajitas have remained a staple in my favorite lineup. I even made them for an unconventional Christmas dinner one year! Trust me. One bite, and you’ll understand.
🫑 Recipe Ingredients & Notes
Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!
- Chicken – We prefer to use boneless, skinless chicken breasts because they’re leaner and take on the flavor of the seasoning well. However, boneles,s skinless chicken thighs also work.
- Onions – We prefer yellow onions for a slightly sweeter flavor, but white onions are also tasty.
- Peppers – Use any color bell peppers you like best.
- Fresh Lime Juice – This adds a nice, bright flavor that balances some of the warmth of the seasoning.
👨🏻🍳 How to Make Easy Sheet Pan Chicken Fajitas
Before you begin, preheat the oven to 425 degrees Fahrenheit. Then, line a large sheet pan with aluminum foil, and lightly grease it with cooking spray.
- Slice the chicken and veggies into thin strips. This speeds up the cooking time and helps everything cook evenly.
- Add the chicken, peppers, and onions to a large bowl. You can drizzle the chicken and veggies with olive oil first, but we don’t find it necessary.
- Sprinkle the fajita seasoning on top and toss to combine. Make sure to coat the ingredients completely!
- Spread the fajita mixture evenly on the prepared baking sheet.
- Bake until the veggies are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit, flipping halfway through.
- Add a squeeze of lime juice, and getcha some of that!
🌮 Serving Suggestions
The most obvious way to serve this sheet pan chicken fajitas recipe is in corn or flour tortillas for tacos. But there’s so much you can do with it! Try adding it to:
- Burritos
- Quesadillas
- Quinoa or Rice Bowls or Cauliflower Rice Bowls
- Nachos
- Salads
- Omelets
Then, add toppings like guacamole, avocado, salsa, pico de gallo, sour cream, Greek yogurt, fresh cilantro, or shredded cheese.
⁇ Common Questions
You can store leftovers in an airtight container in the refrigerator for three to four days.
Yes, you can freeze leftover veggies and chicken in an airtight container for up to three months. Thaw in the fridge overnight. Then, enjoy cold or warm them in the microwave.
🍽️ More Meal Prep Recipes
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Sheet Pan Chicken Fajitas Recipe
Equipment
- 2 Large Baking Sheets
- 1 Large Mixing Bowl
Ingredients
- 4 pounds boneless skinless chicken breast, thinly sliced
- 3 large onions thinly sliced
- 3 bell peppers thinly sliced
- 3 Tablespoons Fajita seasoning or to taste
- 1 Lime, juiced
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with aluminum foil, and grease with cooking spray. Set aside.
- Add the chicken, peppers, and onions to a large bowl. Sprinkle the seasoning on top, and toss to combine and coat.4 pounds boneless, 3 large onions, 3 bell peppers, 3 Tablespoons Fajita seasoning or to taste
- Spread the mixture in an even layer on the baking sheets.
- Bake 20-25 minutes or until the veggies are tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Rest for 5 minutes.
- Sprinkle lime juice on top, and getcha some of that!1 Lime, juiced
