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.
Check out this video to see how easy these Sheet Pan Fajitas are to make! Toss it together then throw it in the oven and boom….dinner done! I love the concept so much, I am busy developing several more sheet pan recipes to share with you soon. Been up to my elbows in sheet… pans that is..argh, somebody stop me.
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!
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.
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.
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.
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.
Learn more about how to make Sheet Pan Fajitas with Chicken:
- 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.
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:
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!
Sheet Pan Fajitas
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
Quick’ easy &delicioys!
Y’all this is fantastic! My boyfriend and I are going Whole 30 and this is our favorite dish we have had so far! One thing I will add is that we used two chicken breast and I doubled the olive oil mixture. Was iffy on that but it really worked out!!! Thanks for this awesome recipe! We will definitely be making this again!
Thank you for the nice note Ellen! I am so glad you liked the recipe!
These are SOOOOO good! Wow! I love how they smell while they are baking, and the meal was delicious. I will be making these many times! Thank you for sharing this and for the wonderful pictures!!
What a nice comment! Thank you Amy from PA!
Loved how simole and fast this recipe was! I used boston bib lettuce as my low carb fajita. Made for some great leftovers! Thank you!
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!
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 ????
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.
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!
Its an oldy but a goody! I am so glad you liked it. I did something similar with shrimp and posted it today!
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!
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!
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.
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! 😉
I still make these on a regular basis! Good job on your Whole30, it is so hard but so worth it!
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.
Hi David – not a stupid question! You put the raw chicken with the veggies and cook them all at once!
Thanks!
I had this same question! Thanks!!