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.
How to Make Chicken Fajitas
This recipe is really simple. If you can cut vegetables, you can make sheet pan fajitas. I like to use a foil lined sheet pan for this recipe to keep the mess down. You could also make this in an oven safe casserole dish as well.Â
- Slice your veggies and chicken. Â 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.
- You can make this as mild, or as spicy as you like. If you like it spicy, add in red chili flakes.
- Toss chickens and vegetables in marinade on sheet pan.
- Bake until fully cooked and enjoy!
Chicken Fajita Seasoning
We find this homemade version to be so much more flavorful AND healthier than packaged/store bought fajita or taco spices.Â
Fajita Seasoning Ingredients
- Cumin
- Chili powder
- Granulated garlic
- SaltÂ
- Pepper
- Chili flakes (optional)
Combine the spice ingredients into olive oil to make the 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. Be cautious if you plan on using it for grilling though- olive oil plus an open flame can be a dangerous, very flammable thing.
Serving Variations
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.
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.
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!
More Sheet Pan Dinner Recipes
- Chili Lime Shrimp Fajitas on a Sheet Pan
- Sheet Pan Mahi Fajitas
- Salmon Fajitas made on a Sheet Pan
- Sheet Pan Pineapple ChickenÂ
- Sheet Pan Chicken Breasts
- BBQ Chicken Sheet Pan Dinner
- Ranch Chicken Sheet Pan Dinner
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!Â
Check out this video to see how easy these Sheet Pan Fajitas are to make! Â
Sheet Pan Fajitas
Ingredients
- 1 pound chicken breasts (sliced into strips)
- 1 red bell pepper (sliced into strips)
- 1 green pepper (sliced into strips)
- 1 yellow pepper (sliced into strips)
- 1 onion (sliced into strips)
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- pinch of chili flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
- Preheat oven to 400 degrees fahrenheit.
- In small bowl combine oil, chili powder, cumin, chili flakes, garlic, salt and pepper. Set aside.
- 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 fixings!
Nutrition
Jen Lanch says
I made this tonight and it was AWESOME!!! Even my non-eating veggie teen loved this meal! This will definitely be a regular in my meal rotation. Thank you!
Jessica says
This recipe is phenomenal!! So easy and full of flavor!! I found it hard to have just one serving…definitely going into the dinner rotation in our house!! 🙂
Callie says
Hello – I am going to be preparing these for dinner at my local Ronald McDonald House. I see that this recipe makes six servings. My question for you is does 1 fajita equal 1 serving? I want to have enough for 2 fajitas per person for 40 people and I want to make sure I do the math right! Thanks.
LaughingSpatula.com says
Isn’t that wonderful! Yes, one serving would equal one very generous fajita. Hover over the serving size in the recipe card and a slider will pop up. You can then just slide to the amount of servings you need and it will adjust the recipe. Technology…yay! For that many people and this large serving you could easily reduce by 5-10 servings and have plenty! hugs, you are amazing!
Marilyn Gregg says
Is it just me or does anyone else think that if a recipe says it is for Shrimp Fajitas then it should contain shrimp? Please don’t tell me to just sub shrimp for chicken . They would probably be inedibly tough cooked in this manner.
LaughingSpatula.com says
Hi Marilyn – I think you clicked on the wrong recipe. We ALSO have one for shrimp and you can find it here: https://laughingspatula.com/sheet-pan-fajitas/
You have a nice day!
Hannah says
Hi from 2019! This meal is on regular rotation for us. We serve it in a bowl with lettuce and fixins or with corn tortillas! Hubby approved. So simple and flavorful!
Chuck Saltz says
Made these for my wife on Mothers Day and they were excellent! Will make them again. Thanks!
HD says
You mentioned using convection if you have the option. I have the option but have never used it. Would i cook at the same temperature and for the same time if I use the convection setting?
LaughingSpatula.com says
Hi HD! You will notice when you put in the temp on the convection oven it automatically reduces by 25 degrees, so just cook it at the directed temp and it will do it for you! I love that feature when I want some browning and even cooking for meats.
Magellan says
What is the nutrition per serving? I measured out 6.5oz. What is listed here appears to be a total of 6 servings of 6grams each, which converts to a tremendous amount of calories.
LaughingSpatula.com says
Hi Magellan, sorry, not understanding your question. Each serving is a mere 241 calories which is 1/6th of the recipe or 2.6 ounces of chicken per serving.
Randi says
Love this! It’s one of our weekly meals. I can prep everything in the morning and quickly cook once I’m home. And so versatile!! I eat mostly paleo so mine gets tossed into a bowl typically. But my husband and kids make fajitas or burritos out of them. Bonus! They make great leftovers!!
LaughingSpatula.com says
Thank you for the nice note Randi!
Erin L says
Loved this recipe!! I would add a little more heat for my preference, but otherwise wouldn’t change a thing. I added beans and served with a whole wheat tortilla.
Kathi @ LaughingSpatula.com says
Hi Erin – I am admittedly a ‘heat wimp’ :). Try adding a sliced poblano along with a big pinch of chili flakes…that should do it!
jenny says
This sounds amazing! I need to try this method!
Carolyn says
What would you recommend for temperature and time if using a convection oven? Thank you so much – I love your site.
Kathi @ LaughingSpatula.com says
Hi Carolyn – in general convection ovens run 25 degrees hotter so reduce by that amount. It’s a rather forgiving recipe and hard to ruin unless you over cook so much the chicken and veggies get tough.
Carolyn says
Thank you! I have never tried the convection setting on my oven and I have had it for 10 years. Will try it for this recipe.
Kathi @ LaughingSpatula.com says
I love mine! Use it anytime you want to make things a little bit browner. If your’s works like mine, you will put in 400 but it will automatically default 25 degrees less to 375. I had a friend who thought her oven was broken when it did this LOL!
Carolyn says
Worked out perfectly via convection oven! Great recipe. I served with tortillas, avocado and cilantro. Next time will squeeze a lime over when serving but I didn’t have one on hand. Looking forward to eating the leftovers for lunch over greens. Yum!
Bev says
Quick’ easy &delicioys!
Ellen Garrett says
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!
Kathi @ LaughingSpatula.com says
Thank you for the nice note Ellen! I am so glad you liked the recipe!
Amy from PA says
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!!
Kathi @ LaughingSpatula.com says
What a nice comment! Thank you Amy from PA!
Jacqueline says
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!