Sheet Pan Chicken Fajitas
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SHEET PAN DINNER! The quickest meal you can make with amazingly tender chicken + crisp-tender veggies with the easiest clean-up!
Hello best-ever-weeknight-dinner here.
No joke. We got one single sheet pan here. Okay, maybe one small bowl as well to mix the seasonings but that’s it. One sheet pan. One small bowl.
So you have the seasonings in your one small bowl and then you have your chicken and veggies all on the sheet pan. You toss them altogether directly on the sheet pan (because, hello, why would we dirty up another dish), throw it in the oven, and then serve immediately with warmed tortillas (corn or flour, your choice).
I like to serve mine with pico de gallo + guacamole but these are also fine as is.
And if you’re like Ben and trying to stay away from “excess carbs” for our wedding, you can totally cut out the tortillas.
If you’re doing that, I just ask that you eat this directly off the sheet pan – you know, so you can save on some additional dishes.
Sheet Pan Chicken Fajitas
Ingredients
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 8-inch flour or corn tortillas, warmed
Equipment
Instructions
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, combine chili powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper.
- Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil and chili powder mixture; gently toss to combine.
- Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
- Serve immediately with tortillas.
Did you make this recipe?
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I never leave reviews, but this recipe is so on point that I had to. I’m a personal trainer and legit make this on repeat for meal prepping. I love having it in my fridge so I can easily make a meal on busy days — sometimes with home made tortillas, sometimes on top of a salad, but lately my favorite has been to eat it with cilantro lime rice topped with avocado slices — YUM (and all macros met)! The flavors are absolutely incredible, I literally savor every single bite. The ONLY thing I change is swapping out the chicken with extra firm tofu, because I’m a vegan. Otherwise, I follow this recipe to a tee. Thanks for allowing our tastebuds to experience a little piece of heaven.
Easy and good! Serve with taco sauce and sour cream.
I made this last night and it was delicious! Even my picky eater liked it. I used a packet of Fajita spices, added the oil and two little packets of lime powder and 2 spoons of water. Then I mixed in the chicken, onion and peppers and let them marinate for about an hour. I figured that would get better distribution of the spice mixture over the meat and veggies than trying to drizzle it over a big sheet pan. I used parchment paper on the sheet pan. This was so much easier than standing at the stove and watching a fry pan. Thanks for sharing.
Thank you for the recipe. I’ve made it a few times now and once for a large Bible study dinner night gathering. I appreciate that it was easy. Sometimes instead of tortilla, I mix it with black beans, rice, and sour cream to make it into a bowl to easily carry to work. Thank you for sharing!
I’ve made this twice and we love it. Leftovers great with a baked potato;)
Easy and delicious. Used parchment paper on the baking sheet for easy clean up. Mixed all the ingredients except cilantro and lime in a bowl before placing on the baking sheet. Fresh cilantro and lime at the end of baking really topped it off and gave it a fresh zing. I will keep this one in the rotation!!
This was definitely damn delicious! I added steak and increased the spices by I teaspoon. I also only cooked it for 15 minutes in the oven. So so good!
Is this recipe spicy? My family doesn’t like very much spice at all.
No, not at all.
Yum and easy!
I’ve made this 3 times in the last two weeks. So easy to make and really delicious!
Hit for our family of 8! Everyone loved it and mom loved the easy prep and cleanup!
This was delicious! So quick, easy and satiating! I will definitely make it again
Looking forward to trying this, but could you please add nutritional contents?
Thanks!
My whole family loved this, and it was so easy to make! Adding it to our monthly menu. Thank you so much!
Hi I’m looking for nutritional info am I missing it ?
This is one of my tried and true fave recipes. I am with the others though. I cook at 15-18 min and check with a thermometer. 25 made it extremely dry. I go low on chili powder bc I’m a baby and it is still so flavorful. I also shortcut and use chicken tenders.
Can you convert this recipe for steak?
This really was damn delicious and will be added into our regular rotation. The spice ratio was perfect and even though I had to sub white onion for red and didn’t have cilantro this was still amazing. My only suggestion would be check the chicken at 15 minutes because I took it out at 20 minutes and it was a little dry and overcooked so it would’ve been rough if I’d waited the whole 25 minutes.
This recipe was amazing! Made it as written except I placed chicken, veggies and seasonings in a bag in the fridge overnight. I did this mainly so I could have an easy and quick meal after a busy day at work. Turned out perfect…. saving this one to make again!
This is the go to meal in our house when I can’t decide what to make. tend to serve it over rice bc I’m lazy and don’t want to deal with tortilla. . Sometimes we get fancy and add a cilantro cream sauce. Regardless, this dish always works and everyone is always happy with it. Thank you!
I’m thinking the leftovers would be great to make bowls out of and put on rice
Amazing!! Will add to my favorites! Marinated for 2 hours before cooking.