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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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! 🙂