Sheet Pan Chicken Fajitas

Sheet pan chicken fajitas are quick and easy to make, loaded with flavor, and totally delicious. If I told you that sizzling hot chicken fajitas could be on the table in less than 30 minutes, would you believe me? And that instead of dirtying up multiple skillets sautéing vegetables and chicken you could simply throw everything on a single sheet pan and pop into the oven. Because these sheet pan fajitas are all that and more. With just 10 minutes prep and 15 minutes in the oven, you could be celebrating Taco Tuesday any night of the week! Plus, chicken fajitas store and reheat well so they are perfect for meal prep lunches throughout the week.

Why You'll Love Sheet Pan Chicken Fajitas

• Quick and easy under 30 minute dinner. This is the perfect weeknight meal because it takes less than 30 minutes to cook. You literally throw together the chicken and vegetables together with the fajita seasoning in one sheet pan for easy cooking and minimal cleanup. Then, pop into the oven and sit back while you wait for your chicken fajita dinner to be ready.
• Homemade fajita seasoning. The fajita seasoning mix takes literally 2 minutes to put together, and another minute to rub all over the chicken. All you need is an easy combination of cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. But if you want to make things more convenient, feel free to substitute with store-bought seasoning.
• They are loaded with flavor. These sheet pan fajitas are bursting with flavor from the quick spice rub fajita seasoning (pro tip: make extra!). But you can add more flavors with extra toppings. The sky is really the limit when you get creative with toppings. To keep dinner super simple, serve with tortillas, shredded cheese, homemade guacamole and your favorite salsa. 
• Great for meal prep. These chicken fajitas are one of my favorite meals to make ahead of time and divided into meal prep containers with some Cilantro Lime Rice or tortillas for lunches throughout the week.

Ingredient Notes

To make these delicious and easy sheet pan chicken fajitas, you will need the following ingredients (full quantities in recipe card below):

• chicken cutlets (about 3-4 cutlets)
• olive oil
• fajita seasoning - make your own in just seconds with cumin, chili powder, paprika, garlic powder, onion powder, salt, and pepper. You can also substitute with 1 tablespoon and 2 teaspoons store-bought fajita seasoning mix.
• vegetables - I used a variety of different colored bell peppers (feel free to use any color combination that you want), along with red onions. You can also add in other veggies that will roast in 15 minutes. Try it with green beans, zucchini, or sliced mushrooms.
• red onion
• limes - for serving.
• cilantro - for serving.

You will also need measuring spoons and a quarter sheet baking pan.

How to Make the Best Sheet Pan Chicken Fajitas

1. Make fajita seasoning. In a small mixing bowl, make the fajita seasoning by combining cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper, then stir to combine. Set aside.
2. Assemble sheet pan. Place chicken on a rimmed quarter sheet baking pan and drizzle with 2 tablespoons olive oil. Sprinkle fajita seasoning on both sides of the chicken, reserving about 1 tablespoon of the seasoning. Cut the 3 bell peppers and the onion into ½-inch thick slices. Evenly distribute them on the baking sheet and drizzle remaining 2 tablespoons olive oil and reserved seasoning on top. 
3. Cook. Cook in a 400F preheated oven until chicken reaches an internal temperature of 165 F (as read on a meat thermometer) and the vegetables are slightly charred, about 15-17 minutes.
4. Serve. Serve fajitas with lime wedges and fresh cilantro.

How to Serve Chicken Fajitas

Serve sheet pan chicken fajitas as is for a low carb meal. Or serve them with:

• Cilantro Lime Rice
• Tortillas topped with shredded cheese, salsa, sour cream, and guacamole
• Mexican Street Corn Salad
• Mango Salsa
• Grilled Corn on the Cob

More Sheet Pan Recipes

• One Pan Garlic Roasted Chicken and Baby Potatoes
• Sheet Pan Lamb Chops
• Sheet Pan Nachos
• Meal Prep Sheet Pan Balsamic Chicken and Vegetables
• Sheet Pan Curry Chicken and Vegetables
• Sheet Pan Miso Salmon with Bok Choy

Recipe

Sheet Pan Chicken Fajitas

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Sam | Ahead of Thyme
• Total Time: 25 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Sheet pan chicken fajitas are quick and easy to make, loaded with flavor, delicious, and ready in less than 30 minutes. Great for meal prep too.

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Ingredients

For the Fajita Seasoning*:

• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

For the Chicken:

• 1 pound chicken cutlets (about 3-4 cutlets)
• 4 tablespoons olive oil, divided
• 1 medium red bell pepper, cut into ½-inch thick slices
• 1 medium orange bell pepper, cut into ½-inch thick slices
• 1 medium yellow bell pepper, cut into ½-inch thick slices
• 1 red onion, cut into ½-inch thick slices

For serving:

• 2 limes, cut into wedges
• ¼ cup fresh cilantro
• tortillas
• toppings (such as shredded cheese, salsa, sour cream, and/or guacamole)

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Instructions

1. Preheat oven to 400 F.
2. In a small mixing bowl, make the fajita seasoning by combining cumin, chili powder, paprika, garlic powder, onion powder, salt, and black pepper, then stir to combine. Set aside.
3. Place chicken on a rimmed quarter sheet baking pan and drizzle with 2 tablespoons olive oil. Sprinkle fajita seasoning on both sides of the chicken, reserving about 1 tablespoon of the seasoning.
4. Cut the 3 bell peppers and the onion into ½-inch thick slices. Evenly distribute them on the baking sheet and drizzle remaining 2 tablespoons olive oil and reserved seasoning on top. 
5. Cook in the preheated oven until chicken reaches an internal temperature of 165 F (as read on a meat thermometer) and the vegetables are slightly charred, about 15-17 minutes.
6. Serve fajitas with lime wedges and fresh cilantro. Serve them as is, serve over Cilantro Lime Rice, or wrap them in tortillas with shredded cheese, salsa, sour cream, and guacamole. 

Notes

* Fajita seasoning: Feel free to substitute with 1 tablespoon and 2 teaspoons of store-bought fajita seasoning instead.

Make ahead instructions: You can season the chicken and cut the veggies ahead of time. Toss everything together and store in an airtight container or ziploc back for up to 2 days (as long as the chicken doesn't expire beforehand). Once ready to cook, spread out the contents of the container onto a quarter sheet baking pan and bake according to the recipe instructions.

How to store: Store leftover chicken fajitas (without any sides or toppings) in an airtight container in the fridge for up to 3 days.

How to reheat: Reheat on the stove over medium-low heat until warmed through. You can also reheat in a 350F preheated oven for about 10 minutes or in the microwave in 30 second increments until warm.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Chicken
• Method: Oven
• Cuisine: Mexican

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