Sheet Pan Chicken Fajitas
Easy sheet pan chicken fajitas uses just one pan to put juicy, charred fajitas on the table in about 30 minutes. You're whole crew will love this recipe since it's so flavorful and easy to serve on a weeknight or for a crowd. You'll love the easy cleanup and eating leftovers--if you have any. My husband and I love this for weekly meal prep because it reheats really well, so check out the notes below for a tip.Yield: 4 servings (8 fajitas)
Ingredients
Chicken & Veggies
- 1½ lb boneless, skinless chicken breasts, cut into ½″-thick strips (or use chicken tenders)
- 3 bell peppers, mix red, yellow, orange, or green, cored and cut into ½″-wide strips
- 1 medium onion, peeled and cut into ½″-thick slices
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine sea salt, plus extra to taste
- ½ tsp freshly ground black pepper
To Finish & Serve
- 8 small flour, or corn tortillas, warmed
- Lime wedges, to squeeze over finished fajitas and to serve
- Fresh cilantro leaves
- Optional: sour cream, pico de gallo, guacamole, shredded cheese
Instructions
- Heat & prep pan - Position a rack in the top third of the oven and preheat to 425°F. In a small bowl, combine the seasonings and set aside.
- Spread veggies and chicken over a rimmed sheet pan and drizzle with olive oil. Sprinkle on the seasoning mix and toss everything to evenly coat in seasoning. Spread evenly over the pan and let rest 10 minutes at room temp (or refrigerate up to 2 hours) for deeper flavor.
- Bake 18-20 minutes, then switch to broil for 2-3 minutes or until the edges are browned and lightly charred, and the chicken registers 165°F.
- Warm tortillas - Wrap tortillas in a sheet of foil and set them in the oven for the last 5 minutes of bake time.
- Garnish & serve - Squeeze fresh lime juice over the fajitas and sprinkle cilantro over the top if desired. Build fajitas with tortillas and add your favorite toppings.
Notes
Fajita Toppings: Sour cream, Pico de Gallo, Guac, cheese, fresh jalapeños, Salsa, cilantro, lime, hot sauce
Make-Ahead Instructions:
- Make a freezer meal by placing marinated chicken and veggies into a freezer zip-top bag for up to 3 months. Thaw in the fridge overnight and cook according to directions.
- Meal prep - store cooked fajitas in individual portioned airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating - Thaw in the fridge and reheat in the air fryer or oven at 350°F, or in the microwave or stovetop until heated through.
Nutrition Facts
Sheet Pan Chicken Fajitas
Amount per Serving
Calories
515
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
107
mg
36
%
Sodium
1130
mg
49
%
Potassium
997
mg
28
%
Carbohydrates
40
g
13
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
45
g
90
%
Vitamin A
3345
IU
67
%
Vitamin C
116
mg
141
%
Calcium
122
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
