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Laughing Spatula / Recipe Index / Chicken / Sheet Pan Fajitas

Sheet Pan Fajitas

By Kathi & Rachel

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Sheet Pan Fajitas are SUCH an easy meal for the whole family! Easy.  Healthy.  Versatile. Sold!  Tender fajitas with chicken, fresh veggies, all cooked up on the same sheet pan! Serve with tortillas, on top of a salad or wrapped up in a lettuce wrap.

sheet pan fajitas tossed with tongs and garnished with avocado chunks

 

How to make Chicken Fajitas

  • Slice your veggies and chicken.  Keep them the same size so they cook at the same time.
    • We used a variety of colored peppers. We sometimes throw in a sliced poblano for a little extra zing!
  • Mix spices and olive oil for a delicious and healthy homemade fajita marinade.
  • Toss chickens and vegetables in marinade on sheet pan.
  • Bake until fully cooked and enjoy!

Sliced red, green and yellow bell peppers with sliced yellow onion on a cutting board.

We love this set of three sheet pans, a size for everything. After adding everything to your sheet pan, measure out all your spices and toss right into the olive oil.

Spices proportioned on spoons to make fajita sauce to pour over chicken

Cumin, chili powder, garlic, salt and pepper into some olive oil makes your perfect fajita marinade.  The olive oil and the spices really help put some flavor into the fajitas- this easy spice mix works great even if you were to marinate the chicken and just bake chicken breasts by themselves.

fajita mixture in a measuring glass

We find this homemade version to be so much more flavorful AND healthier than packaged/store bought fajita or taco spices. Be cautious if you plan on using it for grilling though- olive oil plus an open flame can be a dangerous, very flammable thing.

drizzling fajitas with fajita marinade on a sheet pan

Kick it up with hot sauce, or maybe a jalapeño mixed in with the veggies if you like spicy.  Serve with sour cream, avocado, grated cheese…all your favorite fajita fixings!  Wrap it all up in a warm tortilla, lettuce leaf or dump it on salad!  We love the flavor of this chilled, too. Another few reasons to love this recipe. It’s healthy, low fat, low carb, Paleo and Whole30 compliant.  It also feeds a crowd and provides leftovers for that boring old lunchbox.

tongs grabbing fajitas on a sheet pan

More tips for perfect chicken fajitas:

  • Chicken is fully cooked at an internal temperature of 165 degrees farenheit. We recommend using a meat thermometer.
  • Toss the fajitas midway through cooking to make sure everything is cooked evenly throughout, but also to double coat the fajita seasoning on the chicken and vegetables.
  • Slice your chicken and veggies about the same thickness to ensure everything is done at the same time.
  • Use the convection feature on your oven if you have it, it will brown the veggies nicely.
  • You can substitute a casserole dish or 9 x 13 cake pan in a pinch.
  • Top yours with avocado, cilantro and red onion (like below) and toss around to warm those up- adds a ton of flavor without a ton of calories.
  • You do not have to line the sheet pan with foil as the olive oil will help slide the fajitas right off; but we find the foil makes for easier clean up and recommend it.
  • If you want to reheat these, simply pop them in the microwave on medium heat for 30-45 seconds. You can also reheat them in a stove top skillet until warm throughout- this will help keep the chicken tender and will yield slightly better results than microwaving.

Chicken Sheet Pan Fajitas on a baking sheet topped with avocado, cilantro and red onion

If you love the ease of this dish,  you will loveour Chili Lime Shrimp Fajitas too!  10 minutes to prep and 10 minutes in the oven. Want more easy dinner recipes? You can see all of our Sheet Pan dinners HERE!

Other Sheet Pan Recipes We Love:

  • Chili Lime Shrimp Fajitas on a Sheet Pan
  • Sheet Pan Mahi Fajitas
  • Salmon Fajitas made on a Sheet Pan

Our latest is this Sausage Sheet Pan Dinner with Sweet Potatoes and Veggies! – super healthy and great meal plan recipe.

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula, while you’re at it…We love to see your pics! 

Check out this video to see how easy these Sheet Pan Fajitas are to make!  

tongs grabbing fajitas on a sheet pan

Sheet Pan Fajitas

A easy and family friendly one pan dinner!  Top a salad, fill a tortilla or wrap it up in a lettuce or bread wrap! 
4.35 from 118 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Author: Kathi @ Laughing Spatula

Ingredients

  • 1 pound chicken breasts - sliced thinly
  • 1 red pepper - sliced
  • 1 green pepper - sliced
  • 1 yellow pepper - sliced
  • 1 onion - halved and cut slices
  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Pinch of chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

Instructions

  • Preheat oven to 400
  • In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper.
  • Toss chicken, veggies and oil mixture together on a large sheet pan with one inch edge.
  • Spread out evenly.
  • Bake for 25-30 minutes until chicken is cooked and the veggies are soft with a crispy edge.
  • Serve with tortillas, sour cream, avocado and all your favorite fajita fixins!

Nutrition

Serving: 6g | Calories: 241kcal | Carbohydrates: 6.8g | Protein: 16.9g | Fat: 16.4g | Saturated Fat: 3.3g | Cholesterol: 48.4mg | Sodium: 464.8mg | Fiber: 1.8g | Sugar: 2.3g

 

 

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Filed Under: Chicken, Easy Chicken Recipes, Fast and Fresh, Gluten Free, Healthy Recipes, Low Carb/KETO, Main Course Recipes, Most Popular Recipes, One Pot, Paleo, Sheet Pan Recipes, Whole30

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Reader Interactions

Comments

  1. Lynne says

    April 26, 2017 at 1:45 am

    5 stars
    This recipe was delicious and did not disappoint! My kids loved it and the seasoning was not too strong for them. Thank you for the recipe!

    Reply
  2. April says

    April 12, 2017 at 2:24 am

    I made these tonight and they came out AWESOME! I’m usually a critic of my own cooking but I was definitely proud of this one! My one year old loved the peppers and my (very picky) 3 yo loved the chicken – I’ll take it ????. Very inspired to explore more one sheet pan recipes. Thank you – I’ll be making these fajitas again ????

    Reply
  3. Stephanie says

    March 31, 2017 at 2:04 am

    5 stars
    LOVE this recipe. Made a couple changes but turned out perfect and was great school night dinner. I have more time usually in the afternoon so prepped it while my youngest napped and put it in a freezer gallon bag and threw it in the fridge and then at dinner time just threw it in the oven. Super easy. Found your blog on pintrest. I didn’t have 3 bell peppers so I added 3-4 stems of asparagus to make sure I had plenty of veg. I have some younger kids so I halved the chili powder and used equal amount of smoked sweet paprika to still give it that “tex mex” flavor. I am doing a semi-paleo lifestyle so I tried it with a small tortilla but had a generous scoop over some yummy spring lettuce with sour cream. Was so great both ways. Super flavorful.

    Reply
  4. Kat says

    February 17, 2017 at 1:05 am

    5 stars
    I know that you posted this recipe like two years ago but I just have to say that I made it for the first time tonight and it was amazing! I was a vegetarian for most of my life and I always screw up cooking chicken — but this was totally foolproof and I am saving it to use again and again. The house smells fantastic, it was super quick and my husband and I both loved it. Thank you!

    Reply
    • Kathi @ LaughingSpatula.com says

      February 17, 2017 at 1:37 am

      Its an oldy but a goody! I am so glad you liked it. I did something similar with shrimp and posted it today!

      Reply
  5. Marie Brigham says

    February 13, 2017 at 5:16 pm

    5 stars
    Kathi, this was a spectacular dish. I will NEVER prepare fajitas any other way. I microwaved a couple sweet potatoes, hallowed them out (some) and baked them on the sheet with other ingredients and then filled them with the chicken, onions, and pepper mixture. Topped with guacamole, this was the PERFECT Whole 30 meal. So satisfying. My husband, and 12 and 13 year old children agree. Thanks for sharing such a good one!

    Reply
    • Kathi @ LaughingSpatula.com says

      February 14, 2017 at 1:12 am

      I am so glad you liked it Marie! I haven’t done a Whole 30 in a year but still make these all the time! Great with shrimp too…in fact I’m making and blogging that tomorrow! Thank you for writing!

      Reply
  6. Rmr says

    February 1, 2017 at 2:39 am

    Made this with flank steak last night. Whole family loved it. Two weeks into the Whole30 thing and recipes like this make it easy and worthwhile.

    Reply
  7. CT says

    January 21, 2017 at 2:31 am

    OMG! These were delicious and easy. I’m in the middle of a Whole30, so I had the fajitas over salad greens with avocado, tomato and compliant ranch. Love that it’s Whole30 compliant, but I will definitely make these when I’m not doing a Whole30, and instead serve with tortillas and a lot of sour cream! 😉

    Reply
    • Kathi Kirk says

      January 21, 2017 at 4:35 pm

      I still make these on a regular basis! Good job on your Whole30, it is so hard but so worth it!

      Reply
  8. David Krug says

    January 3, 2017 at 8:16 pm

    4 stars
    Forgive me as I am a bit of an idiot…but do you grill the chicken first before putting it on the sheet to cook? Or do you just put raw chicken slices? Again….I am not a cook.

    Reply
    • Kathi Kirk says

      January 3, 2017 at 9:18 pm

      Hi David – not a stupid question! You put the raw chicken with the veggies and cook them all at once!

      Reply
      • David Krug says

        January 4, 2017 at 12:30 am

        Thanks!

    • Lydia says

      March 3, 2017 at 12:22 am

      I had this same question! Thanks!!

      Reply
  9. Danielle says

    December 12, 2016 at 3:23 am

    This is a fantastic recipe! I’m on day 7 of a whole 30 and spent hours in the kitchen yesterday and needed today to be simple and delicious. This recipe delivered! Thank you!

    Reply
    • Kathi Kirk says

      December 12, 2016 at 5:31 pm

      Thank you Danielle!

      Reply
  10. Pauline says

    December 10, 2016 at 3:14 am

    5 stars
    Hello Kathi, just found this recipe. I love sheet pan recipes and slow cooker recipes, I work late most nights and when I get home it`s hard getting supper done before it`s time to put little ones to bed. Getting everything ready before work and then popping it in the oven when I get home or having hubby watch it in the slow cooker is great. I would love to do this recipe, but everyone is getting a little tired of chicken, could I use maybe a flank steak or some other kind of beef? Thank you in advance, and have downloaded all of these 6 pan pan sheet dinners. Going to try the salmon fajitas next sunday.

    Reply
    • Kathi Kirk says

      December 10, 2016 at 3:49 pm

      Hi Pauline! I think you could use most any protein with it as long as it’s cut thinly enough to get done at the same time the veggies are done! Don’t blame your family for getting tired of chicken, I think we are gonna start to cluck around here soon! Maybe a dark meat chicken thigh?

      Reply
  11. Brittany Tellier says

    November 28, 2016 at 10:41 pm

    Can I do this without slicing the chicken?

    Reply
    • Kathi Kirk says

      November 28, 2016 at 11:11 pm

      Sure! Just make sure your onions and peppers are cut in thick strips so they don’t over cook while the chicken cooks!

      Reply
  12. Michelle says

    July 6, 2016 at 4:19 pm

    Wondering if I can mix and coat the chicken/veggies in advance and then freeze them to be pulled out a few days later?

    Reply
    • Kathi Kirk says

      July 7, 2016 at 4:44 pm

      Hi Michelle – gosh, I don’t think I could recommend it, I haven’t tried it! I’m not sure how the olive oil will freeze. Sorry, not much help :(.

      Reply
  13. Amy says

    June 30, 2016 at 1:32 am

    I loooove this recipe! I have made it several times for my family and we enjoy it every single time. Just made it for a friend who just had twins and she said it was absolutely delicious…..two thumbs up for sure????

    Reply
  14. Michele says

    June 16, 2016 at 5:01 pm

    Made this for dinner last night… It was a huge hit!!! So easy to make. I had to double it because I had to use the chicken I had. So so so good!! Thank you!!

    Reply
    • Kathi Kirk says

      June 18, 2016 at 2:33 pm

      I love leftover fajitas for lunch! So glad you liked it!

      Reply
  15. Amy says

    June 5, 2016 at 11:33 pm

    5 stars
    Such a flavorful simple recipe! My new go to recipe!

    Reply
  16. Amber says

    May 14, 2016 at 11:33 pm

    5 stars
    Making this now 😉 if using convection feature on oven do I still set temp to 400 ?

    Reply
    • Kathi Kirk says

      May 15, 2016 at 1:54 pm

      Sorry I couldn’t respond in time! Yes, still use 400. I use my convection feature for this recipe as well. It helps brown the veggies. Thanks!

      Reply
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