Sheet pan chicken fajitas with warm tortillas, shredded cheddar cheese, and avocado for serving
Baking, Chicken, Dinner, Mexican Recipes

Sheet Pan Chicken Fajitas

8 comments

Sheet Pan Chicken Fajitas are so simple to make, and have become a regular meal in our family dinner rotation. These easy fajitas are loaded with flavorful bell peppers, yellow onions, and chicken tenders coated with olive oil and spices. They are easy to throw together and clean up is a breeze!

sheet pan chicken fajitas with lime wedges and chopped cilantro for garnish and warm tortillas for serving

You must know by now how much I love my easy dinner recipes, and especially when those recipes are packed full of delicious flavor. These oven baked chicken fajitas are one of my favorite 30 minutes meals. They are perfect served with warm flour or corn tortillas, and all of your favorite toppings. We love to serve our baked fajitas with Black Bean And Corn Salad, Homemade Guacamole, and Authentic Mexican Rice.

Ingredients for Sheet Pan Fajitas

  • Chicken Breasts: Slice chicken breasts into 1/2″ thick strips (Slice extra wide strips in half) or you can use chicken tenders.
  • Bell Peppers: You can use any combination of Red, Yellow, Orange, and Green bell peppers.
  • Yellow Onion: I prefer the sweeter flavor that comes from a yellow onions.
  • Olive Oil: I prefer to use extra virgin olive oil, but you can also use vegetable oil.
  • Salt And Pepper: Add more or less salt and pepper to taste.
  • Chili Powder: Is a common spice in fajita seasoning and adds no heat to this dish.
  • Cumin: Ground cumin is primarily used in savory dishes.
  • Garlic Powder: I prefer to use garlic powder and not fresh garlic in this recipe.
  • Onion Powder: Is dehydrated ground onion and adds a great flavor in fajita seasoning.
  • Paprika: I use regular paprika, but you can always use smoked paprika,
  • Lime Juice: Lime juice is a perfect addition to Mexican dishes.
  • Cilantro: You can use as much or as little fresh chopped cilantro as you like.
  • Tortillas: I prefer the smaller taco size tortillas for these fajitas, but feel free to use any tortilla you prefer.
All the ingredients to make sheet pan chicken fajitas

How to make sheet pan chicken fajitas

  • Start by preheating your oven to 425F and lightly grease a large rimmed baking sheet.
  • In a small mixing bowl add chili powder, salt, pepper, garlic powder, onion powder, cumin, and paprika. Whisk spices until fully combined, and set aside.
  • Slice bell peppers and onion into thin slices and add them to a large mixing bowl.
  • If you are using chicken breasts, slice chicken into 1/2″ strips (slice extra wide strips in half) and add to the large mixing bowl with the peppers and onion.
  • Drizzle extra virgin olive oil over chicken, peppers, and onion. Add the fajita seasoning and give the ingredients a good toss, making sure to coat all the chicken and veggies well.
  • Spread chicken and veggies out evenly on a prepared baking sheet keeping the chicken tenders from overlapping.
  • Place in a preheated oven for 20-25 minutes, tossing once halfway through cooking, until veggies are tender and chicken has cooked through and reaches 165 internal temperature
  • Wrap tortillas in foil and place them in the oven to warm for the last 5 minutes of the fajita baking.
  • Remove from the oven, drizzle lime juice over fajita filling, sprinkle chopped cilantro and give your fajita filling a good toss.
  • Serve warm fajitas with your favorite toppings, and enjoy!
Sheet pan chicken fajitas with warm tortillas, shredded cheddar cheese, and avocado for serving

Tips for the best chicken fajitas

  • Make sure to toss the fajita filling half way through the cooking process to allow all the ingredients to cook evenly.
  • Slice bell peppers thin which will allow them to fully cook and become soft.
  • Chicken strips will be fully cooked when a meat thermometer reaches 165 degrees when inserted into the center of the meat.
  • Feel free to add all the toppings that your family enjoys. Some of our favorite toppings are: sour cream, shredded cheese, avocado, salsa, and chopped tomatoes.

How to reheat chicken fajitas

Oven baked Chicken Fajitas are best eaten the day of, but if you have leftovers it is best to reheat them in a skillet to keep the chicken from becoming rubbery and the vegetables from becoming mushy. Simply warm them up in a nonstick pan over medium heat until warm throughout.

three chicken fajitas on a plate with shredded cheese, salsa, and sheet pan with fajita filling in background
Sheet pan chicken fajitas with warm tortillas, shredded cheddar cheese, and avocado for serving

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are so simple to make, and have become a regular meal in our family dinner rotation. These easy fajitas are loaded with flavorful bell peppers, yellow onions, and chicken tenders coated with olive oil and spices. They are easy to throw together and clean up is a breeze!
5 from 7 votes
Print Pin
Course: Chicken, Main Course
Cuisine: Mexican
Keyword: Sheet Pan Chicken Fajitas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 431kcal
Author: April

Ingredients

  • 3 boneless skinless chicken breasts, cut into thin slices
  • 1 medium red bell pepper, cored and cut into slices
  • 1 medium orange bell pepper, cored and cut into slices
  • 1 medium green bell pepper, cored and cut into slices
  • 1 yellow onion, halved and cut into slices
  • 2 Tbsp. extra virgin olive oil
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 2 Tbsp. fresh lime juice
  • 3 Tbsp. chopped cilantro
  • 8 flour tortillas, taco size

Instructions

  • Preheat oven to 425F and lightly grease a large rimmed baking sheet.
  • In a small mixing bowl combine chili powder, salt, pepper, garlic powder, onion powder, cumin, and paprika.
  • In a large mixing bowl add chicken strips, bell peppers, onion, and olive oil, and spice blend. Toss to coat chicken and peppers well.
  • Spread chicken strips, peppers, and onions evenly onto baking sheet.
  • Place in a preheated oven for 20-25 minutes, tossing once halfway through cooking, until veggies are tender and chicken has cooked through and reaches 165 internal temperature.
  • Wrap tortillas in foil and place in the oven to warm for the last 5 minutes of the fajita baking.
  • Remove from the oven, drizzle lime juice over fajita filling, sprinkle chopped cilantro and give your fajita filling a good toss.
  • Serve immediately in warm tortillas with desired toppings.

Notes

*Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.

Nutrition

Serving: 2fajitas | Calories: 431kcal | Carbohydrates: 35.3g | Protein: 40.1g | Fat: 14.6g | Saturated Fat: 3g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 546mg | Potassium: 325mg | Fiber: 4.5g | Sugar: 4.2g | Vitamin A: 23.2IU | Vitamin C: 140.8mg | Calcium: 5.6mg | Iron: 9.1mg

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8 Comments

  1. 5 stars
    My family love fajitas and this recipe looks so good, especially as I’ve never made them in the oven before.

  2. 5 stars
    This is the easiest meal you can make! Made these chicken fajitas instead of our usual tacos for Taco Tuesday and will be making them again. This recipe is also a total time saver, thank you!

  3. 5 stars
    There is nothing better than a one pan meal, unless it’s Mexican, then it is sure to be a hit! I can’t wait to give these a try!

  4. 5 stars
    Wow, these Sheet Pan Chicken Fajitas were outstanding. So much flavor and yet so easy to make. I am saving this recipe—pinned and Yum’d to be sure I can relocate it in the near future.

    Have a wonderful day!