Sheet Pan Chicken Fajitas

Why You’ll Love This Recipe

I love how little effort this recipe takes while still delivering restaurant-quality flavor. It’s colorful, healthy, and perfect for meal prep or feeding a crowd. The homemade seasoning blend gives the chicken and veggies a savory, smoky kick, and the lime juice drizzle at the end makes all the flavors pop. Plus, everything goes on one sheet pan, which means I’m not stuck doing dishes all night.

At

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Fajitas:

• 2½ lbs boneless skinless chicken breasts

• 4 sweet bell peppers (mixed colors), seeded and thinly sliced

• 2nd

• 4 of them

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

For the Seasoning Mixture:

• 3 teaspoons ground cumin

• 2 teaspoons garlic powder

• 2 teaspoons oregano

• 2 teaspoons kosher salt

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon coriander

• ¼ teaspoon freshly ground black pepper

Other:

• 1 lime, sliced

• But

• Salsa and/or guacamole

• Shredded cheese

• Chopped green onion or cilantro for garnish

From

1. I start by whisking together all the seasoning mixture ingredients in a small bowl and set it aside.

2. I preheat the oven to 425°F and position the rack in the upper-middle area. Then, I lightly grease a large rimmed baking sheet.

3. I pat the chicken breasts completely dry and pound them to an even ½-inch thickness. Then I slice them into ½-inch wide strips.

4. I toss the chicken strips with the seasoning mixture until they’re well coated.

5. On

6. I place the seasoned chicken evenly over the top of the veggies, making sure not to overlap. Then I drizzle the olive oil over everything as evenly as I can.

7. In the back

8. Once out of the oven, I drizzle fresh lime juice over the whole pan and serve it up hot with tortillas, salsa, guacamole, cheese, and fresh herbs.

Serving

This recipe makes 6 servings and is ready in just 40 minutes from start to finish. I spend about 20 minutes prepping and 20 minutes cooking, making it a quick and satisfying dinner option.

Variations

• I swap chicken breasts for boneless thighs when I want extra juicy fajitas.

• Some

• For a low-carb version, I skip the tortillas and serve the fajitas over cauliflower rice or a bed of greens.

• If I want a smoky flavor, I use smoked paprika instead of regular.

• When I have leftover veggies, I throw them on the sheet too—this recipe is flexible and forgiving.

What

The

BUT

Do I need to pound the chicken before cooking?

Yes, I always pound it to an even thickness. It helps the chicken cook evenly and stay juicy.

Can I make this recipe ahead of time?

Absolutely. I prep everything the night before and store it in the fridge. Then I just throw it all on the sheet pan and bake when I’m ready.

What’s the best way to serve these fajitas?

I like serving them with warm tortillas, fresh salsa, guacamole, shredded cheese, and a sprinkle of cilantro or green onion. They also go great over rice or salad.

Can I grill the chicken and veggies instead?

Yes, I’ve grilled the seasoned chicken and veggies on skewers or in a grill basket—just keep an eye on them so nothing burns.

Is this recipe gluten-free?

It is if I use corn tortillas or serve it over rice instead of flour tortillas.

Conclusion

These sheet pan chicken fajitas are one of my favorite easy meals—simple, full of flavor, and always a hit with the whole family. Whether I’m cooking for a busy weeknight or planning a fun fajita night, this recipe gives me everything I want: tender chicken, roasted veggies, and bold spices all in one mess-free pan.