The Best Sheet Pan Chicken Fajitas (+VIDEO)

Sheet Pan Chicken Fajitas are a healthy and easy dinner with chicken, red onions, and bell peppers. This Mexican one-pan meal full of spices should be in the regular rotation.

SHEET PAN CHICKEN FAJITAS RECIPE

We do Taco Tuesday every week and these chicken fajitas are a flavorful twist on basic tacos.

With just enough seasonings and bright lime juice, these are a healthy meal with lots of flavor and vegetables!

You can use skinless chicken breasts or chicken thighs and the homemade fajita seasoning is so simple.

HOW TO MAKE SHEET PAN CHICKEN FAJITAS

1. Preheat oven to 425 degrees F. Line a very large rimmed baking sheet with foil or parchment, or spray with cooking spray.
2. In a large bowl, add the chicken, bell peppers, and onion. In a small bowl, combine the olive oil, lime juice, seasonings, and garlic. Pour over chicken mixture and toss to coat. Note: You can also just mix everything on the pan to make it truly a one-pan meal.
3. Bake for 20-25 minutes or until chicken is done and has reached 165 degrees F. Remove from oven and garnish with fresh cilantro. Add more salt and lime juice to taste. Serve with sour cream, pico de gallo and guacamole in warm flour or corn tortillas.

WARMING TORTILLAS:

You can wrap the tortillas in foil and throw it on the baking sheet for the last 5 minutes of cooking to easily warm them.

HOW TO CHAR TORTILLAS

An easy way to char tortillas is to light a gas burner and hold a tortilla over it with tongs. Do this for about 15-30 seconds per side. This gives them a smoky flavor.

TOPPINGS

• Guacamole
• Salsa
• Avocado
• Pico De Gallo
• Sour Cream
• Lime slices

OTHER SHEET PAN DINNERS

Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajita recipe is a healthy and easy meal with juicy chicken, onion, and bell peppers. This Mexican one-pan meal is a family favorite and a great recipe for busy weeknights done on a single sheet pan. Top with your favorite fajita toppings.

• 1.5 lbs chicken breasts or tenderloins, cut into strips
• 3 orange, red, or yellow bell peppers, cut into strips
• 1 red onion, cut into strips
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt and pepper to taste
• 2 cloves garlic, minced
• chopped cilantro for garnish
• corn or flour tortillas for serving
• toppings: sour cream, pico de gallo, lime wedges, and guacamole

• Preheat oven to 425 degrees F. Line a very large rimmed baking sheet with foil or parchment paper, or spray with cooking spray.

• In a large bowl, add the chicken, bell peppers, and onion. In a small bowl, combine the olive oil, lime juice, seasonings, and garlic. Pour over chicken mixture and toss to coat. Note: You can also just mix everything on the pan to make it truly a one-pan meal.

• Layer mixture in a single layer on the baking sheet. Bake for 20-25 minutes or until chicken is done and has reached 165 degrees F. Remove from oven and garnish with cilantro. Add more salt and lime juice to taste. Serve with your favorite toppings: sour cream, pico de gallo and guacamole in warm tortillas.

WARMING TORTILLAS: You can wrap the tortillas in foil and throw it on the baking sheet for the last 5 minutes of cooking to easily warm them.

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!