These Sheet Pan Chicken Fajitas are a quick and easy way to enjoy your Tex Mex favourite. Everything’s made on one pan in just 30 minutes!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like avocado or canola oil.
- Fajita seasoning – use a store-bought blend or make your own using chili powder, cumin, paprika, cayenne, onion powder, garlic powder, salt and pepper.
- Lime juice – freshly squeezed lime juice is best but bottled lime or even lemon juice will work.
- Soy sauce – coconut aminos and tamari are the best substitutes for soy sauce.
- Vinegar – white vinegar is best or you can leave this out.
- Salt & pepper – to taste.
- Garlic – I prefer freshly minced garlic. Jarred minced garlic will work in a pinch.
- Chicken breasts – you could also make this recipe using chicken thighs.
- Bell peppers – use any colour combination of bell peppers of your choice.
- Red onion – the red onion gives it a Tex Mex flair but white or yellow onions will work too.
- Tex Mex cheese – swap out for any shredded cheese blend of your choice.
- Cilantro – leave this off altogether if you’re not a fan of cilantro.
- Lime wedges – leave these off altogether if you don’t have any on hand.
- Corn tortillas – flour tortillas or even lettuce wraps will work as well.
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How to make chicken fajitas
- Marinade the chicken.
- Prep the veggies.
- Cook everything on a sheet pan.
- Sprinkle on the cheese.
- Garnish, serve and enjoy!
What toppings go on fajitas?
Wondering what to put on your chicken fajitas? Here are some delicious topping ideas you can prep while the chicken and veggies are cooking:
- Avocado slices
- Guacamole
- Salsa
- Pico de gallo
- Sour cream
- Shredded cheese
- Jalapeno slices
- Diced tomatoes
I also like to serve sheet pan chicken fajitas with sides of Spanish rice and either black or refried beans.
Frequently Asked Questions
For this recipe, you can use a store-bought fajita or taco seasoning or make your own. I personally prefer to make my own since I can cut down on the sodium – it’s also really easy to make. All you need to do is mix together some chili powder, cumin, paprika, cayenne, garlic powder, onion powder, salt and pepper. Store it all in an airtight container or Ziploc bag in your pantry so you can use some whenever you want!
These chicken fajitas only need to cook in the oven for about 15 minutes. The entire recipe is ready in just 30 minutes, so it’s a great weeknight dinner idea!
There are 300 calories per serving in this chicken fajita recipe. Keep in mind that the total calorie count will change based on what toppings you add.
Storing and reheating
You can store any leftovers in the fridge for up to 5 days in an airtight container. Keep the chicken and veggies in one container and then store your tortillas and toppings separately to ensure everything stays as fresh as possible.
When you want to enjoy your fajitas, I suggest reheating everything in a pan on the stovetop so the peppers stay nice and crisp. You can also reheat in the microwave if you’re in a pinch, but I recommend sprinkling some water over top of the chicken first so it doesn’t dry out. Assemble your fresh tacos, add on your fave toppings and dig in!
Freezing the chicken
While I wouldn’t recommend freezing the veggies, you can freeze the chicken either cooked or raw in the marinade for up to 3 months. Freeze the cooked chicken after it’s cooled down or toss the raw chicken in the marinade and freeze it in an airtight container or Ziploc bag.
All you have to do is let the chicken defrost in the fridge overnight then cook with the rest of the veggies or reheat as normal. Easy-peasy!
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More Tex Mex-inspired recipes
- Instant Pot Chicken Fajita Pasta
- Crockpot Chicken Tacos with Pineapple Salsa
- Easy Loaded Tex Mex Sweet Potato Fries
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on adding the fajitas into your weekly lunches.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Sheet Pan Chicken Fajitas {Quick + Easy}
Ingredients
- 1 tbsp olive oil
- 1 tbsp fajita or taco seasoning
- 2 tsp lime juice
- 2 tsp soy sauce
- 1 tsp vinegar
- 1/4 tsp each salt & pepper
- 2 cloves garlic, minced
- 2 chicken breasts, cut into 1-inch pieces
- 1/2 each red, green, yellow and orange pepper, sliced
- 1 small red onion, sliced
- 1/2 cup shredded tex mex cheese
- 1/4 cup chopped cilantro
- Lime wedges, to serve
- Corn or flour tortillas, to serve (optional)
Instructions
- Preheat oven to 450 F. Mix olive oil, seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl.
- Pour marinade over chicken in a resealable plastic bag or in a large bowl and let marinate for 15 minutes. Meanwhile, slice peppers and onions and place on a large baking sheet lined with parchment paper.
- Add chicken to sheet pan with veggies and bake on lowest oven rack for 15 minutes, tossing once halfway through.
- Remove from oven and turn oven to broil. Sprinkle chicken and veggies with cheese, then return to oven and bake for 2 minutes until cheese is melted.
- Remove from oven, garnish with cilantro and lime wedges then serve and enjoy!
Video
Notes
Nutrition
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Comments & Reviews
Tara says
This was amazing! Thank you so much- quick, easy & delicious! My picky 8yr old loved it as a fajita bowl with salsa. I devoured as regular fajitas in 2 small Ancient Grains tortillas…standing up at the counter, it was too good to sit down. 😆🤣😋My partner had his portion as a bowl for his lunch today. ( Tuesday, made this Saturday evening.)
Taylor Stinson says
I’m so happy you both enjoyed!! 😀
Jessica says
My family loved this recipe! thank you so much for sharing!
Taylor Stinson says
I’m so happy you all enjoyed 🙂
kazy says
Excellent recipe. I really enjoyed it. Never made this before and I was very very pleased. I didn’t use a sheet Pan. Just threw it into a casserole dish because I felt I had more control over the distribution and liquid but I followed the heating instructions exactly. I also put the veggies in with the chicken and poured the marinade over everything in a ziplock bag like you instructed under HOW TO MAKE CHICKEN FAJITAS IN THE OVEN. I did not slice them into strips though, I cut into 1-inch pieces. OH, and I used chicken thighs. Don’t like or trust breasts. They often end up too dry. Not as moist as thighs are. Thighs are much more forgiving than breasts. I also made some guacamole and used up the last of my tortillas. Smeared some sour cream in there too. I also made myself a Margarita. Thanx for sharing!
DL says
JUST WONDERING WHY YOU ARE USING A PACKAGED SEASONING WHEN ONE OF YOUR COMMANDMENTS SAYS NO PACKAGED FOODS. WOULDN’T IT BE BETTER TO MAKE YOUR OWN?
Taylor Stinson says
You can make your own fajita seasoning quite easily, I’m not necessarily advocating that anyone use a packaged blend. An easy way to make it is equal parts chili powder, cumin, paprika, onion powder and garlic powder.
Tina says
Thank you! I read the recipe and then panicked because I had no idea how to make fajita seasoning and I like to use organic spices. I read the comments hoping you would link a recipe to it. I didn’t know it was so easy! So far I’ve made two of your sheet pan meals and I think they have saved this mother of a toddler! SOO easy and delicious. I can’t wait to try this one.
Taylor Stinson says
I’m so glad you’ve been enjoying my sheet pan meals 🙂