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
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’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.
Have made this twice to rave reviews from hubby! Second time I let the chicken and veggies marinade. Personal preference would not do that again but it still turned out very good.
I love that you don’t have to marinate the chicken for hours in the fridge – this is the best week night meal! Didn’t change a thing .
These Chicken Fajitas have changed my world! Followed the recipe exactly and I’m ecstatic! I no longer have to go out for Mexican any more!
Do you cook the chicken before?
This is a fabulous recipe!!! Easy, healthy, and very versatile. (I added a Poblano chili to the mix…)
Amazing! Will use this recipe going forward for fajitas! So easy! I put everything in a big bowl the night before to marinate/season. When I got home from work, I took it out and cooked them as directed. The leftovers were even better the next day at lunchtime! Big hit with my son and husband!
Thanks for the tip about marinating them overnight. I will do that!
I have been doing a variation previously, this is a nice season blend, very easy, tasty and one that everyone eats up. Serve with avacado or guacamole, hell yea! Somebody stated adding Pablano, I encourage this too!
Can this be made ahead of time and reheated?
Yes! I made them for dinner and had leftovers the next day, they were even better than the night before.
Wonderful. Enjoying now with a bit of refried beans with melted mozzarella cheese on a warmed wheat tortilla. Then atop that, the fajita mixture. I added more garlic and snipped a couple of hot green/red peppers from my garden. Then added a bit of siracha on the top and folded tortilla in half. Yummy~!! Yes, the RED onion is the correct choice.
I’ve made sheet pan fajitas before but this version was my favorite. Don’t skip the lime. I tossed in a bowl as another reviewer suggested, divided onto 2 pans, then served with guacamole and green salsa from the local Mexican store. They also sell a very clean corn tortilla with no junk. Heated them in a dry skillet. Delicious!
I couldn’t figure out what to do with the olive oil and minced garlic so I mixed them together, then drizzled over the chicken and veggies, then sprinkled the seasoning over top of the chicken and veggies, and mixed it all together on the sheet pan. It was damn delicious!
This was delicious! Definitely going to be in my regular rotation! I followed other reviewers and only cooked for 15 min and the chicken was juicy and cooked through. I did veggies on one pan and chicken on the other and it was perfect. So yummy!!!
Delicious & super easy!
I followed the recipe except 20 minute bake time and forgot to mix lime at the end…. It was surprisingly bland? Would the lime make that big of a difference?
Hi. I just made it and tried it before adding lime just to see if I experienced the same as you, and it was also bland. Once I added the lime and a touch of finishing salt, it was a total game changer. So yes, the line makes that big of a difference. Without it, the spices blend together, but with it, the flavors become pronounced.
This was delicious!! I doubled the recipe and used two sheet pans… my family of 7 loved it!
This was the best fajita recipe I’ve ever made! Better than a restaurant! I split everything onto two sheet pans and baked them for 18 minutes. Can’t wait to make this again!!
One of my absolute favorites! So quick, easy and delicious!
I made it this evening for my husband and I. We both loved it! But rathethan combining the vegetables, chicken and spices on the baking sheet, I put the veggies, chicken, spices and olive oil in a large mixing bowl and mixed the ingredients together there before transferring them to the parchment paper lined baking sheets-I used two to maximize meat and veggie exposure to the heat. I think that combining ingredients in the mixing bowl first enhances the distribution of the oil and spices. And then the lime juice-fantastic!
Fantastic recipe! This recipe is on repeat at our house.
Great recipe….agree with mostly everybody that 15-18 minutes is a better cook time
I followed the recipe exactly and it was so delicious! I cut up the veggies and mixed the spices ahead of time. So it was the easiest, quickest meal to get on the table softer a busy day! My husband loved it too. Thank you for posting this delicious recipe.d
These were damn delicious!! Super easy to make. This will be a favorite go-to recipe for us from now on. I baked for 15-18 minutes, not 25. Was afraid my chicken would be chewy if I cooked 25 minutes. I also tossed everything together in one big bowl to evenly coat before dumping on the sheet pan. Please send more easy recipes like this! Yummy
I make this on a regular. I did skirt steak fajitas tonight, sometimes I do chicken and sometimes I do both. So good.
My whole fam loves this recipe. It’s in our regular rotation. Super simple. I don’t cook it for 25 min though – only 15-20 or the chicken dries out.
For my family of picky eaters, we skipped the bell peppers. I thought the onions were amazing. We used regular paprika. My daughter said, “Yeah, we could make this again.” Put a check in the win column. I’m making it tonight. I’m going to put the spices and oil into a big bowl and add the chicken and veggies before putting it on the pan. It should be less messy. I’ll drizzle anything left in the bowl over the pan.
They were absolutely delicious. I made black beans from scratch and added them on along with sour cream and salsa!! I wanted t see the nutritional information. Did I miss it?
One of my favorite recipes. I serve it over rice instead of in tortillas. It is indeed damn delicious.
Delicious. Entire family loved it and asked it to be put in our family recipe book.
I end up with a steamed mess. None of that yummy looking flavor and browned bits. What did I do wrong? I didn’t use any extra veggies.
Perhaps your pan was too crowded?
I spread it out over two sheet pans to make sure it doesn’t get steamy.
Love this recipe easy peasy and nutritional too!
Such an easy, delicious recipe! This is on repeat in our home.
We just tried it and it was so delicious but a bit spicy for my daughter. To lessen the spice do I cut back on the pepper or the pepper and chia powder.
I made this today and am so glad I did! Almost just as posted except I added a bit of goat horn chili to the spices! So easy and delicious! Absolutely with tortillas… either one is good corn yes please flour ! Super yes. Hope everyone enjoys making this. I definitely will make it again.
Love this recipe. A go to when I have peppers and tortillas in my refer. Easy and my family loves it.
I am commenting more on the technique than the actual recipe. I used a pound of B/S chicken breast, a whole red pepper and a half bag of frozen onion & pepper blend. I used a pack of McCormick Fajita mix. Added some olive oil and 2 oz. of water. Put it all on a large sheet pan with parchment paper. Cooked at 400 degrees in a convection oven. It turned out wonderful and so much easier than cooking in a skillet. I put sour cream on mine and my picky eater added salsa. I heartily recommend this recipe. Thank you for posting such an EZ and tasty recipe.
Just made this tonight and this is the best recipe I have found. Chicken was juicy and the veggies were cooked perfectly.
Quick and easy. Great flavor and perfect for a weeknight dinner. Everyone loved it. I doubled the recipe and used leftovers for lunch prep
this was so easy and so good. I don’t make usually make fajitas, but this recipe was tasty, easy and damn delicious.
We decided this was a keeper and that it would be a good dish to make for parties. The sides took longer to get together – sour cream, chopped cilantro, lime, chopped fresh jalapeño, guacamole, chopped tomatoes, etc.
Thank you for the recipe.
Outstanding!!! I doubled this recipe and it was delicious! Thank you!
Amazing salad topper as well!! If you have leftovers toss it on lettuce with some mexican cheese and avocado for lunch. I bring this to work with me and it never dissapoints. I use a storebought lime cilantro dressing so no need to cut your own. 10/10 highly recommend
We liked it a lot, but I think I’ll cut down the spices by 1/3 next time. I increased the onions by 50%, which was good. This recipe serves at least 6 people. We made it for company and it turned out very good. I let them add their own cilantro.
So good! Half my family are vegetarians so I did one sheet pan with chicken and one without. Since nobody likes the same sides, I put cilantro, salsa, lime juice, black beans and avocado on the side. Easy and delicious! Thank you.
I follow this recipe but exchanged tomato sauce for 8 Oz of fire roasted tomatoes without draining them and it was delicious!
Keeper! Don’t know why I hadn’t considered just throwing everything into the oven before!
We added mushrooms and squash to the mix as well. Split the batch between two sheet pans. For the last 5-10 minutes I combined everything onto one and BROILED on high.
SO much better than what I’ve had in restaurants!!! They skimp on the good stuff. I always end up with a ton of onions/peppers and a ridiculous amount of oil.
This was… SO GOOD! Spices were SPOT ON! Thank you for this. I must admit that I only had boneless skinless chicken thighs on hand, so that’s what I used. Love the recipes here…YOU ROCK!
Great recipe, easy and oh so good. Thumbs up on so many comments if I could. Will be making again.
Great easy recipe & other proteins can be added or substituted. Love the one pan cleanup! I make this often.
Delicious! Super quick and easy…perfect for a weeknight meal!
Instantly became a weekly staple it’s so good and so easy, doesn’t taste like it was easy either ♥️
I mixed the dry ingredients in a medium bowl, chopped the vegetables & garlic, sliced the chicken. I placed all in the bowl with dry ingredients then poured the olive oil over top. Next I mixed all gently with my washed hands and washed hands again then placed all on prepared baking sheet and put it in the oven. Smelled great! Very tasty Quicky easy meal
This recipe is AMAZING! My husband and I both love it. Neither one of us are big veggie eaters, and we were surprised by how well the bell peppers and onion turned out! I’ve even made this recipe with just the veggies when we’ve had enchiladas, though I feel like it missed something. Maybe I’ll add some chicken seasoning to it next time. Like I said, though, this recipe as-is is amazing!
This is definitely a keeper. Thanks!!
This is my taco Tuesday staple!!!! I am obsessed ! I do use ground meat sometimes. Sometimes shrimp. Or salmon! And a side of beans. So so easy and leftovers the next day are fab!!!
These fajitas were so easy and so good! I must admit I didn’t think they’d be nearly as good as those made the traditional way, but I was mistaken. Loved the flavor and can’t wait to have them again. Might try thinly sliced steak next time!
Loved this dish. I’ve had it saved for a long time but finally made it based on the recommendation of my friend, Kathy D. Simple and good. Thanks for sharing this nice keeper.
This is an easy and delicious Chicken Fajita dinner. The spice mixture is just the right amount of spice and flavor. Cooking time was spot on. Sheet pan dinners are great!!
This is one our favorite meals.
The only thing I do differently is cut all of it up during the day add the seasonings and oil all into a gallon zip lock bag and put it in the fridge. With all of the chaos of after school with 4 boys, I can just open the bag and dump it on the pan.
Delicious! Easy recipe to follow. The flavors are a dynamic duo! Had all ingredients to use in the house. Will cook again!
Made these exactly as written … my husband and I love it! Thanks so much!
Delicious! Today was the first time I have made the Sheet Pan Chicken Fajitas – I can’t wait to make them again. They are so flavorful and easy to make. Thank you for this recipe!
These were honestly perfect! I’m a new mom and trying to learn the art of cooking while looking after a 7 month old and this recipe was super fast to prep and easy to look after. I’m totally going to find more sheet pan recipes! Thank you for this delish dish!
Absolutely delicious! I used chicken tenders and they worked as well. A new addition to our menus.
Easy and delicious with one small but serious modification – only use 1/4 tsp of salt and pepper! I used 1 and 1/4 tsp once and it was inedible.
Otherwise, this is a great recipe that is very simple to make with easy cleanup. It has become a staple in my weeknight rotation!
This is SO good! Your sheet pan chicken fajitas will be a new addition to our rotation! I was skeptical about baking small pieces of chicken for 25 min at 425, but they came out perfectly tender and so flavorful. Thanks for a great recipe!
Winner winner. Chicken fajita dinner.
It came out great. Thanks!
This turned out far more delicious than I was anticipating but the best part was how easy it was! Thank you for creating a recipe that my entire family loves and isn’t a pain to clean up after.
This is the easiest and most delicious fajita recipe !!! My Niece and Sister love these !!!
Smart, easy, and delicious. Adding it to my rotation. Happy palates and satisfying! I added Velveeta chunks for that cheesy, gooey goodness.
Followed recipe as written and it was delicious, served with flour tortillas and rice.
Omg, the easiest best way to make fajitas
Thank you
I just came across this recipe a week ago, and this is the second time I’m making it, so easy and so damn delicious thanks
Amazingly delicious and so easy to throw together. I will be adding this recipe to my weekly rotation.
OK, this was fantastic!!! Oh my gosh. It turned out SO good. I wish I could share my picture.
I did alter it a tad. I marinated the chicken in lime for an hour (next time I will do overnight). I also only had a pound of chicken. I used the same amount of spices. I also coated the chicken and veggies in oil in a separate bowl like 4 total table spoons and then added and mixed the spices. The extra oil helped keep it from burning.
Note, it was spicy so you might want to decrease it to one teaspoon.
This is a keeper, will definitely make it again.
I don’t recommend marinating meat any longer than 2 hours with any citrus. The acid starts to cook the meat and your meat will be very tough.
I seem to be in a bit of a cooking rut – making the same things over and over only because I couldn’t think of anything else to make. Decided to try these today and wow I’m glad I did! I cut the recipe in half, don’t have 6 hungry people living with me lol. I had my doubts the peppers wouldn’t be mushy from overcooking but they turned out great. Had it with some shredded cheddar, sour cream and salsa to dip into. This was so easy to put together it will definitely go on my to make again list!
So good. So easy. I only wish I tried it sooner. We used taco/chili seasoning we needed to use up and for simplicity. Will make this again! Thank you!
Made first time today. It was perfect, chicken was tender and all was so well spiced. Will be adding this to frequent flyer club
Thanks for posting this recipe
This is on repeat and been shared with nearly every friend who’s tried it. So easy and stress free to make, delicious flavour. Perfect
This was absolutely delicious and so simple and quick. Will be making again and again. Thank you!!
Love this dish. I made this with steak and it turned out great. The seasoning is very spicy so be careful if you are serving those who do not like spice you will have to adjust.
One of our newer go to’s for week night meals. Easy and perfectly seasoned!
GUUURRRRRLL! I have made this recipe over 50 times and finally leaving you a well deserved review. My entire family LOVES this recipe! I’ve cooked this for every vacation, holiday and get together. It’s so healthy and I can easily prep ahead. Wish I could forward you all the “Wow amazing!”s I got. Thank you so much! As for recipe I use both boneless skinless breast and thighs, mix everything in bowl because I usually double or triple recipe, half through cooking time mix and rotate pans, serve with rice, or soft taco tortilla, sour cream, shredded Mexican cheese, extra cilantro and limes
Excellent recipe… I make it almost weekly! Thank you for sharing!
Excellent! Made these last night and they were ssssoooo good. Thanks for a stellar recipe!
Made these once before and meant to leave a review. Making again tonight, so no time like the present. Everyone in the family loved these fajitas! Best recipe I’ve found. Perfectly spiced and easy to prepare. Thank you!
I mixed up chicken breast and thighs and marinated them with a little salsa verde along with the chili powder and smoked paprika, and added some dried chitpotle seasoning before cooking. Also roasted Poblano peppers along with the bell peppers and onions. Served with fresh guac, cotija cheese and fresh pico. Do NOT forget the lime! And we love cilantro! These are Damn Delicious!!
The sheet pan method is so much faster and easier than messing up skillets and dealing with the extra liquid from the chicken. I also did the wire rack over the veggies as another comment had suggested! WOW!! AWESOME! These come out perfect! And clean up is SO easy if you line your sheet pan with parchment!
Fantastic!
Totally doing this more often!
Thanks for this recipe. It was so easy and delicious! I didn’t have a red onion so used a yellow onion instead. The spice blend was flavourful but mild enough that everyone could just spice things up with optional hot sauce. Will be making again!
This was fabulous! The cooking technique was super simple. We really enjoyed the flavor combination, too. This was probably the best fajita recipe I have ever made. Note – I did not use all of the spice mixture since I was only using 3 chicken breasts.
We love these so much! Thank you for a great recipe!
This is the easiest most delicious recipe ever!! You must try this if you like chicken fajitas.
Excellent, family enjoyed it but I find it to be very spicy as I’m not a spicy eater, but I still enjoyed it
So good! Easy cleanup too. I broiled it for the last few minutes to give the fajitas that grilled taste. Don’t skip the adding lime juice step because it really adds flavor!
The vegetables were delicious…the chicken, which I cut in slices not thin strips, was so dried out! I would suggest roasting the veggies for 12 minutes by themselves adding the chicken for the last 13 minutes. Otherwise it’s a good, easy dinner
Delish & super quick, depending how much effort go into your side dishes
Delicious! Quick, easy, my husband and boys loved it. I’ll be making it again for sure.
This is on my weekly rotation! So good!
This was one of the best recipes I have ever made!
Love this recipe! The only thing I change when I make it is I use boneless skinless chicken thighs instead of breasts. I place all the veggies on the sheet pan, then I stack a raised baking wire rack on top of them, place the chicken on the wire rack, then throw it all in the oven. I always make more chicken and veggies than the recipe calls for, so this helps with space on the pan. This is my go-to fajita recipe, thank you!
One of my favorite. I add sliced zucchini and green onions.
Delicious!! Loved every bite!
It was excellent! We toasted our fajita shells over the gas grill and added a little sour cream! We will definitely have this again!!
These are great! How do you think cooking times would change with the addition of steak or shrimp? Thank you!
I used thinly sliced steak and large shrimp and followed the same directions for everything else, it turned out great! Baked 20-25 mins until the proteins are cooked. Yum!
I love this recipe. So easy and delicious. I make it often.
Very good and flavorful, and most importantly, EASY WITH LITTLE CLEANUP. Perfect after a busy day or just an easy dinner night. I made “fajita bowls” by spooning the chicken and veggies over Spanish jasmine rice (made a quick “broth” with the lime juice and seasonings to pour over the finished “fajita bowl”). My husband thought it was really good, and my picky toddler ate it up too!
Amazing. I made this for my family and they loved it! Great recipe!
This dish is delicious and so easy. I’ve made it so many times when I just want something simple that the whole family will like. Everyone can dress it up the way they choose, as a salad for low carb, with cheese,salsa, avocado or whatever else suits them.
Love! My boyfriend is constantly asking for this in our weekly meal rotation. So simple, not much clean up and super tasty. Definite winner!
Wonderful!! I forgot the garlic, but who cares because it was amazing! I think if I had squeezed lime over it at the end like stated, I would’ve gone to heaven! It was THAT good to me (Mexican food is my favorite). I used pre-marinated chicken breast I cut into strips and will do so next time as well. Also used my biggest sheet pan, but probably best to use 2 to prevent steaming & promote roasting.
Really tasty, just like a Mexican restaurant. Next time I’ll make a few very minor changes. Use 2 sheet pans to spread the ingredients out more. They were crowded and didn’t brown well. I’ll put the vegetables in the oven 50-10 minutes before the chicken. Chicken overcooked a bit in the 25 minutes it took the veggies to cook. Served with avocado, fresh salsa and tortillas.
WOW! These chicken fajitas were so easy to make and they tasted SO GOOD. The seasoning recipe is excellent. I omitted the garlic due to dietary restrictions and this still tasted amazing. Will definitely make again!
Thanks for sharing your recipes. We had too many bell peppers and were about to go bad. Made a batch of this and it turn out super good! 😀 Enjoyed the recipe very much.
Turned out perfect. My youngest who only eats chicken fingers, LOVED it.
Thank you
Very good recipe
The flavors on this were WONDERFUL! Leftovers, even better. The only issue I had was that my pan seemed overcrowded compared to the photo in this recipe…so nothing browned like the photo. In addition, alot of moisture was produced, because of this, leaving it watery. I think a larger baking sheet is needed maybe. I’d like to know what size pan was used in the photo?
Also, I think next time I will use thighs, as the breast meat did dry out a bit. That’s personal preference though.
But this truly was delicious. I have had such luck with all recipes on here! So grateful.
This is a regular in our house now! Love the low dishes factor!
I have tried many recipes similar and this is one of the best for sure. It was easy to follow and the flavor profile was great.
Fresh, simple, flavorful, amazing! Every single recipe of yours became a stable in my kitchen ❤️ thanks!
This has become one of my favorite recipes! Thank you for sharing.
This recipe was so delicious and so easy. I decided to marinate the chicken in the spices/oil mixture, like another commenter recommended, for a couple of hours. Then, I tossed the veggies (peppers were thawed from frozen) in the marinade too and added everything to the pan. I was out of cilantro, sadly, but it was still so flavorful. Thank you for sharing!
Mixed it all in a bowl for better coverage. Easy prep, smelled delicious and the timing was accurate.
No cilantro or line juice on hand.
Wrapped into a tortilla with avocado; delicious.
Will definitely make again.
This was really good and very easy to make. I will definitely put it into my dinner rotation. Yum!
Anyway you can post the nutrition facts? Love all your recipes. Haven’t tried yet but know it will be amazing
Hi Samantha! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps!
I omitted the tortillas when calculating this recipe with MFP, but according to my calculations each serving is: 219 cal, 14g fat, 3.2g sat fat, 7.8g carbs, 5.2g net carbs, 2.6g fiber and 17.3g protein
I have made these several times. They are delish!! If you like a little spice (hot) add some chopped up picked jalapenos at the 15 minute mark. I have made quesadilas with the leftovers.
In the oven now! Question though …Am I crazy or did I miss adding the garlic in the recipe …
This recipe was great! I marinated the chicken with the spices, garlic and olive oil for a couple hours before cooking. I then tossed the veg with the chicken and seasonings and baked. Really yummy.
I made a big salad with crunchy romaine, radishes, cucumbers, red onion and avocado and topped it with the chicken mixture, some lime and jalepenos.
My husband ate it as a fajita with his salad on the side.
Very easy and so good! Will definitely keep this!
I’ve been making these sheet pan fajitas regularly for about a year now and they’ve become one of my go-to’s. I love them! Barely any mess (I use a parchment lined pan). I always use chicken thighs, and I usually like to add zucchini for colour and additional nutrition, along with jalapeños. I do use a bowl to mix the spices with the veggies and chicken to ensure even coverage. I use two pans so I can spread them out which I find helps the chicken brown. Oh and the spice blend is to die for. Thank you for this recipe!
I never write reviews but man…..this recipe is easy and AMAZING! I usually make then the original way with cast iron and those are amazing too – however for a larger crowd or when I’m too lazy to clean my cast iron the is my go to recipe!!!
So simple! Marinate the meat for 24 hours too!
This is by far THE BEST chicken fajita recipe I have tried, and I have tried A LOT! It’s so easy, full of flavor and great for leftovers as well. I prepped it in the morning and used a large bowl with a lid to shake up all the seasonings and it worked out perfectly. Added the olive oil and salt right before spreading it on the sheet pans for the oven cooking time. This is my first time making a meal from Damn Delicious and I am looking forward to trying more recipes!!
You mixed the olive oil in the bowl as well ?
It had more liquid than I anticipated. I think that was I used mini peppers cut in half. Nonetheless, my husband , who is very picky, asked me to be sure to keep the recipe and make it again.
Mine had a ton of liquid also. I drained it off and put it back in on broiler to dry it up at end.
These were so simple yet so incredibly delicious! We feasted on these with homemade tortillas. I will make these again and again!
So easy and tasty.
Made this for the first time tonight and loved it! I’ll probably add this to my regular recipes rotation.
Fantastic recipe. Ive made it several times. a great chicken find….Cilantro Lime Chicken Breasts from Aldi. They are perfect and delicious – and save on a little prep time.
This is my go to Meal Train meal!! Love it! I grab chips, salsa, gauc, sour cream and it turns out great! Easy and everybody loves it!
Made this recipe tonight and they were delicious. I’ll be making them again!
Great recipe! Easy to follow! Mouth watering even as I write this !
Thanks
Damn! This is so delicious! Great seasoning. Definitely making this again. So tasty and easy.
Easy, quick, tasty, healthy, satisfying, low maintenance – put if in the oven and walk away until it’s cooked. I might do the chicken and veggies separate next time or cut the veggies thicker or reduce the cook time. They were softer than I prefer. I used green pepper from the garden instead of yellow and orange. Worked well.
Very nice blend of spices though.
Awesome!! Delicious with very little effort!
Simply amazing.
Whoa! So, so good! This is everything I love in a recipe (meaning it tastes fantastic and is super quick and easy and healthy!) I would 100% serve this to guests and unlike traditional fajitas this does not need babysitting so it would be easy entertaining.
Side note: sadly, I forgot to buy tortillas, so I ate my fajitas in a bowl with a fork. And it was excellent.
Side note to the side note: I’ve already added the tortillas to the list and I will be making this again next week. It is that good.
If I manage to find a dish that everyone likes, it’s a miracle! This is a winner! I did not deviate from the recipe and cooked to time as indicated and it came out perfectly. I used Egglife wraps to make it even more low carb. So good!
Fast easy and delicious.
This was sooo good! Perfect spice blend. Will definitely make again.
I made this last night for dinner. It was so good. It took me quite awhile to prep the veggies and chicken, so next time I will prep in the morning, mix veggies and chicken with the spice mixture so that it is ready to pop into the oven later that night. I added 8 oz sliced mushrooms and closer to 2lbs of chicken and doubled the spices/evoo. Next time I will add an additional pepper. My family loved it. Thank you for the wonderful recipe!
A really great recipe! Moist, flavorful and delicious! My 11 year old who is not easy to please was a huge fan! I doubled the recipe to have more for the rest of the week and am glad I did!!
These were awesome, easy, and restaurant-quality. 15-20 minutes in the oven max and they’re done. Great flavor. Served w/ greek yogurt (instead of sour cream). Made homemade refried beans too that were equally as good and paired great with it. Will make again! Thanks for the awesome recipe!
Delicious!!!! This recipe is a keeper in my rotation! The only change that I made was with the amount of chicken. I used two pounds of boneless, organic chicken breast.
We ditched the tortillas for a low carb meal and added a dollop of sour cream.
So much flavor. Very good dish.
OMGosh! I just made these for dinner! How amazing! I didn’t use red onion, but a sweet onion and I had leftover corn on the cob that I took off the cob–now that made it even MORE amazing! This was so good. I’m low carb, so I had my low carb tortilla and filled it with the chicken and veggies! This was definitely a KEEPER of a recipe. Thank you!
Made this for dinner last night and it was delicious!!! I used a large bowl to mix the ingredients to be cooked and then spread them on the sheet pan. I like that this can be prepped ahead of time and then baked at dinnertime.
This recipe was delicious! I was a bit skeptical of fajitas in the oven without a cast iron pan but my family loved it. I only
cooked it 15 min and the chicken was already at 165. I then broiled
it for about 3 min to get it a bit charred. 25 minutes would
have been way too long. Great flavor and the lime definitely makes
it!
Made this tonight for supper. The only change was I had about 2lbs of chicken so I put it on 2 sheet pans…I have a double oven. Oh my!! The rave reviews!!! Everyone LOVED it! Is gonna be a staple now. So very easy, little waste, not overly spicy…..a real winner!! Thank you!!
These were amazing! The lime and cilantro finish really makes them great. Nice to be able to mix my own seasoning—package stuff had so many other things in it—really like knowing how they are flavored! Thanks for this post!
how thin do you slice your chicken?
Very easy and tasty. I did not have all the spices, so I ended up using some packaged taco seasoning and added to that. Thanks so much for sharing!
Loved this! Delicious flavor, super easy sheet pan meal with some rice or tortillas or both. Adding this to the rotation! Made it for lunches this week but want to eat it right now!
WOW!!! All I can say is this are the BEST FAJITAS I have ever made or tasted 🙂 Thank you for the wonderful recipe!
This one is great! Made it last week and making a double portion again this week! Thank you!!
So good. The spices blend so well together. Husband are 5 fajitas and asked that I put it on my rotation of meals. Saw several different recipes and didn’t know which one to try. Glad I chose this one. Easy to make and delicious. I did use foil lined sheet pan to make cleanup a breeze. I highly recommend this recipe. You won’t be disappointed.
This was so delicious! My whole family enjoyed it. All I had was a green bell pepper, onion, and red onion so this recipe adjusted really well! I’m definitely making it again next week to the rounds of meals!
This was great! Tasteful, not dry at all. I just ate mine with a fork, no carbs needed.
You rock! Great!
This recipe is awesome and easy! I threw mine on top of cauliflower rice with some typical toppings and it is perfect for a workday lunch. This will definitely be in our meal rotation.
I LOVE me some sheet pan dinners and this one did not disappoint. I always make fajitas in a skillet and this allowed me to throw dinner in the oven and chase my 3 kids around instead of standing and stirring. I will definitely be using the oven again for fajitas.
So good, so easy, and so healthy! We are obsessed.
These were fantastic! I was leery of making fajitas in the oven but they turned out perfect. This is SO easy, I will use this recipe from now on!
This was fantastic! Such good flavor! The only changes I made were to use chicken thigh meat that I salted an hour before, and I used garlic powder instead of minced garlic. Since the chicken was salted before, no salt was added to the other seasonings.
Why did you salt the thigh meat an hour before? And, did you cut up the meat first before salting? Thanks in advance!
I’ve made this vegetarian several times now with different meat subs and even tofu and it turned out AWESOME every time! Not always the case when modifying meat recipes but this one is a keeper/repeater for sure. The Delight brand chick’n nuggets from whole foods turned out the best 🙂
Hi,
Just made this tonight and it was an instant hit! My family ❤️ it. So easy and tasty.
I will definitely make it again.
Great recipe!
Easy and delicious meal! Take care not to overcook the chicken and get it too dry. The whole family loved this dish! Thank you for this recipe!
We’re so happy to hear your family enjoyed it, Robin! 🙂
This was so simple and delicious – our family loved it!
That’s great! Thanks for sharing Kathryn 🙂
This was so easy to make and like your other recipes so delicious!
Thank you!
You are so welcome, Karen! This is one of my sheet pan faves! 🙂
This turned out great, and was a BIG HIT with my family! Everyone told me to “keep this one in the rotation.” Easy and oh-s0o-tasty!
Awesome! That’s what we love to hear, Melissa!
This recipe was fantastic. I used flour tortillas and served it with light sour cream and Pico de gallo. The sauce gave the peppers and onions a wonderful flavor. I am on Weightwatchers and this is so delicious and low in points that I ordered two different Damn Delicious cookbooks. I will try carne asada next.
Amazing! We’re so glad our recipes get the Weight Watchers approval from you, Roberta! 🙂
Thank you for this simple and amazing recipe! I prepped the chicken and veggies in the morning and placed in gallon zips with the spices and oil. Once I was home, I heated the oven and poured the prepped chicken and veggies on the sheet pan. Once I took it out of the oven, I finished it off in personal sized cast iron skillets for serving and assembly. I paired it with fresh fruit and a black bean and corn salad! I will be making this again 🙂
What a great way to serve it! Thanks for sharing, Jenny!
I loved the roasted red bell peppers and onions, but the chicken didn’t char at all. Also, the fajita spices needed to be stronger. I could taste the cumin, but maybe increase the chili powder and oregano?
You certainly can. Everyone’s taste preferences are a little different so you may have to adjust the seasonings to suit your needs.
Love it! Super simple, and delicious. Added a little cayenne pepper to spice it up.
Love that! 🙂
Would you bake this for 25 minutes if using boneless chicken thighs cut into strips as well?
Saba, the cooking time should stay relatively the same but as always, please use your best judgment when making substitutions and modifications.
We made it with shrimp in place of chicken and added the shrimp in during the last 5 minutes of cooking. As some other reviews mentioned, 20 minutes would have been plenty of cooking time. This was good, but not great for us. It was overseasoned for our tastes. Next time, I will roast the veggies first with just salt, pepper, olive oil, and garlic, and then add the seasoning to whatever protein we are mixing in so that it’s not so “one note.” Love the overall idea though for an easy meal and cleanup, and love the spice blend (in moderation). Will make again for sure.
Hi – i want to make this tonight but it is too hot to turn on the oven. Can this be made on an outdoor gas grill? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
So good! So easy!
We made these last night and they were so easy and delicious. My fiancee took one bite and was obsessed. I’m sure we will make them again
I forgot to mention – we ended up cooking them for only 20 minutes instead of 25, and that was plenty.
We love hearing that! Thank you for sharing!
Damn fabulous! Roasted jalapeños along with the other peppers and red onions. Served with warm tortillas, guacamole and sour cream. Will make again and again. Thx!
That sounds so good! Thanks for sharing, Chrissy!
Is the filling put in a tortilla and then it it rolled up?
You can roll it up or serve it taco-style. Completely up to you, Gail! 🙂