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Sheet Pan Chicken Fajitas

I can't think of an all around easier or tastier dinner than these Sheet Pan Chicken Fajitas! They're made with seasoned chicken and vegetables, roasted all on one pan and served in warm flour tortillas with your favorite toppings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5
Calories: 424 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips
  • 3 bell peppers I use green, yellow and red , cored and sliced into strips
  • 1 yellow onion thinly sliced
  • 2 cloves garlic , minced
  • 3 Tablespoons oil (vegetable or canola oil)
  • 1 lime
  • 1/4 cup fresh cilantro , chopped
  • 8-10 small flour tortillas
  • Desired fajita toppings: Sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese
Fajita Seasoning:
  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional
  • Salt and freshly ground black pepper

Instructions

    Cup of Yum
  1. Light grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.
  2. Preheat oven to 425 degrees F.
  3. Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan.
  4. Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking.
  5. Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Notes

  • Chicken: Slice the chicken against the grain so that it's tender, not chewy. Be careful not to overcook it or it will be dry.
  • Make-Ahead Instructions: Slice all of the veggies and cut the chicken and store them separately in the refrigerator until ready to bake. Make the seasoning up to several days in advance and store it in a jar at room temperature.
  • Freezer Meal Instructions:  For best results, buy raw chicken and vegetables and season them well with fajita seasoning.  Then place the vegetables and chicken (raw) in a freezer safe ziplock bags in the freezer for 2-3 months. Thaw overnight in the refrigerator, arrange on sheet pan and bake as instructed.
  • Crockpot fajitas: pour half of a 14.5oz can of diced tomatoes in the bottom of a crockpot.  Next layer the chicken in the bottom of the pot.  Pour half the fajita seasoning over the chicken, top with vegetables, and add remaining seasoning.  Add remaining diced tomatoes over top as well as a small can of mild diced chilies. Cook on high for 2 hours or low for 3-4 hours. Serve as directed.
  • Vegetarian fajitas- Omit chicken and instead use a can of drained black beans, diced sweet potato, sliced mushrooms and/or cooked Mexican rice.
  • Traditional Fajitas (steak, chicken or shrimp).
  • Foil-Pack Fajitas.

Nutrition Information

Calories 424kcal (21%) Carbohydrates 34g (11%) Protein 34g (68%) Fat 16g (25%) Saturated Fat 2g (10%) Cholesterol 87mg (29%) Sodium 519mg (22%) Potassium 831mg (24%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 3180IU (64%) Vitamin C 98.6mg (110%) Calcium 83mg (8%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 424

% Daily Value*

Calories 424kcal 21%
Carbohydrates 34g 11%
Protein 34g 68%
Fat 16g 25%
Saturated Fat 2g 10%
Cholesterol 87mg 29%
Sodium 519mg 22%
Potassium 831mg 18%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 3180IU 64%
Vitamin C 98.6mg 110%
Calcium 83mg 8%
Iron 3.3mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.