Simple Cook:Sheet Pan Chicken Fajitas

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Can we all agree that fewer dishes to scrub is a tremendous thing?

I love tossing sheet-pan dinners or one-pan dinners into our rotation for crazy nights. It’s with great care NICE to possess an easy , easy meal AND to not have too many dishes to wash!

It’s an enormous bonus when that dinner tastes as amazing as these Sheet Pan Chicken Fajitas.

Thin strips of chicken are tossed with a smoky, savory spice blend and a rainbow of pretty veggies then tossed into the oven on a sheet pan for a simplified, hands-off healthy dinner. They’re not traditional, but they’re crazy easy and delicious.

Did I mention the less dishes thing? Because… so great. Here’s what you would like to form some seriously yummy sheet pan chicken fajitas…


CHICKEN. i exploit boneless, skinless pigeon breast , but chicken thighs also will work. I cut it into thin strips (about 1/2″ wide). This helps the chicken cook evenly.

A TRIO OF BELL PEPPERS. These sheet pan chicken fajitas are so pretty and colorful, because of a trio of bell peppers. you’ll use any 3 bell peppers you wish , but i prefer mixing red, green, and yellow bell peppers for a colourful , delicious meal.

ONION. Similarly, you’ll choose white or purple onion for these sheet pan fajitas. The red onions are so pretty that they’re my go-to!

CILANTRO. Some fresh cilantro keeps the flavour from getting too heavy. i really like the brightness it adds! (If you’re not a cilantro fan, you’ll skip it)

A SAVORY SPICE MIX. Here’s where things get fun! i really like a mix of flavorer , cumin, onion powder, garlic powder, and smoked paprika. you’ll probably get by with a packet of taco seasoning or fajita seasoning if you prefer!

LIME JUICE + OIL. Then, I finish things up with a mixture of juice and oil. It keeps things bright and keeps the chicken fajitas from sticking to the pan. you’ll use vegetable oil or avocado oil for this recipe. Your choice!


If you would like to fill this out a touch , here’s how I make my sheet pan chicken fajitas into an entire meal.

WARM TORTILLAS. you’ll use corn or flour tortillas, supported your preference or dietary needs. We’re gluten-free, and that i like Mission gluten-free tortillas. (See the FAQ for a paleo/non-tortilla option!)

GUACAMOLE. i will be able to never say no to an opportunity to eat guacamole. It’s very nice here next to the chicken and peppers mixture.
PICO DE GALLO OR SALSA. i really like to end these with pico de gallo or salsa. So bright and fresh!

BLACK BEANS OR frijoles refritos . Some beans (or beans and rice!) on the side makes me desire I’m at a restaurant rather than my kitchen!
SOME FRESH FRUIT OR salad . For a light-weight , refreshing entremots , i really like adding some fresh fruit (pineapple or watermelon are nice!) or salad . This honey lime salad is so light and funky . It’s a delicious complement to the warmth and spices of the fajitas.


PRO TIP: CUT EVERYTHING an equivalent THICKNESS. One big tip to assist your sheet pan chicken fajitas cook evenly is to chop things an equivalent thickness. i prefer 1/4″ thick strips of peppers and onions and 1/2″ thick strips of chicken. It’ll help things cook at an equivalent rate.

WANT MORE CHAR? BROIL IT AT THE END! Since you won’t get a standard char from the fajitas-style cooking during a pan on the stove, you’ll mimic this effect by putting the fajitas under the broiler for 1-2 minutes at the top of the cooking time. Watch the mixture carefully so it doesn’t burn!

PALEO? WATCHING CARBS? you’ll totally serve this fajita mixture during a paleo burrito bowl with some cilantro lime cauliflower rice, or wrapped in Siete grain-free tortillas. you’ll even turn it into a fajitas “taco salad” by putting the fajitas mixture on an enormous bed of lettuce, with some guacamole and pico de gallo.

sheet pan chicken fajitas

Sheet Pan Chicken Fajitas – This easy one-pan dinner is a family favorite! A flavorful seasoning mix + a rainbow of veggies make this sheet pan dinner delicious! (Gluten-Free, Dairy-Free) 
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 5 Servings
Calories 183 kcal


  • 1 lb boneless, skinless chicken breast, sliced into thin strips
  • 3 bell  peppers, sliced into strips1 red onion, sliced into strips
  • 1/4 cup  cilantro, minced
  • 2 tsp chili powder
  • 1/2  tsp cumin
  • 1/2  tsp garlic powder
  • 1/2  tsp onion powder
  • 1/2  tsp smoked paprika
  • 1 tsp salt
  • 2 Tbsp fresh lime juice
  • 1 Tbsp olive or avocado oil


  • Preheat oven to 425 degrees F.
  • In a small bowl, combine seasoning mix. Stir together chili powder, cumin, garlic and onion powder, smoked paprika, and salt. (You can also simply sprinkle the spices over the peppers, onions, and chicken.)
  • In a large bowl (or right on the baking sheet if you want to save a dish), combine bell peppers and onion. Add chicken and cilantro.
  • Sprinkle with spice mixture, and drizzle with lime juice and oil.
  • Toss with tongs or your hand to combine well.
  • Spread out on a baking sheet.
  • Bake at 425 degrees F. for 25-30 minutes, or until chicken is cooked through and peppers and onions are starting to char. (If you want, you can put the pan under the broiler for 1-2 minutes at the end to get more charring.)
  • Serve in tortillas with guacamole and salsa, or spoon onto burrito bowls, taco salads, etc.
  • Serve in tortillas with guacamole and salsa, or spoon onto burrito bowls, taco salads, etc.


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