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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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!