If you’re wondering what to make with roasted peppers and onions, these deliciously, healthy sheet pan chicken fajitas are for you. I created this easy recipe with weeknight meals in mind. The perfectly seasoned, tender chicken and crunchy veggies make this tasty meal one you’ll revisit often.
This is a quick and easy weeknight meal I find myself making all of the time. While these chicken fajitas may not arrive sizzling on a hot plate, they deliver all the delicious flavors you crave, with the ease of a sheet pan meal. Give them a try—I have a feeling you’ll quickly become a fan!
Fill warmed tortillas with the fajita mix (perfect for those unconcerned about carbs), and effortlessly enjoy a balanced meal. These fajitas cook up fast, so you won’t be stuck in the kitchen for long to serve up a nutritious dinner.
Why You’ll Love Sheet Pan Fajitas
- This sheet pan fajitas version is a healthier option in comparison to my chicken fajita casserole.
- The marinade infuses so much flavor into the chicken.
- Serve with store-bought tortillas or make my homemade corn tortillas if you have extra time. They’re so good!
- Yes, you can serve these for Taco Tuesday…why not?
- Minimal cleanup!
Reader Stephanie said …“Perfect for family game night! I don’t like spending too much time in the kitchen on our game night. This was perfect! Everyone loved the fajitas.”
Reader Lauren said … “My family loved these fajitas so much! I love the charring that broiling does at the end. Thank you! Made them last night!”
Ingredients For Fajitas Made on a Sheet Pan
- Avocado Oil: I prefer avocado oil, but you could also use peanut oil, it just needs to be a high heat tolerant oil.
- Fajita Seasoning: To keep these fajitas weeknight friendly, use store-bought fajita seasoning (linked in the recipe card below).
- Boneless, Skinless Chicken Breasts: Chicken tenderloins and chicken thighs also work for this recipe.
- Red, Yellow and Orange Bell Pepper: Use any combination of colors you prefer, even green.
- Yellow Onion: Red onion also works for a sweeter onion flavor
- Lime Juice: Freshly squeezed lime juice is always a must for me.
- Corn or Flour Tortillas: The perfect vehicle to hold the cooked fajita mixture.
Making Sheet Pan Chicken Fajitas
- Marinate: Add chicken, bell peppers, red onion, oil, and fajita seasoning to an air-tight container or resealable plastic bag. Mix to combine and marinate in the fridge for at least 4 hours, or overnight.
- Prepare Oven: Preheat oven to 425° F and spray a rimmed baking sheet with non-stick cooking spray.
- Chicken and Veggies: Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Bake for 20 minutes or until chicken is cooked through and vegetables are tender.
- Broil: Turn the broiler on high, or 500° F and broil chicken and vegetables for 5-7 minutes or until vegetables begin to char slightly.
- Citrus: Squeeze fresh lime juice over fajitas and gently toss to combine.
- Wrap It Up: Serve on warm tortillas if desired.
How Can I Make These Fajitas Ahead of Time?
- 1-2 Days Ahead: Since the chicken and vegetables need to marinate you can easily make this recipe a day or two ahead of time and bake when you’re ready to eat.
- Up to 3 Months Ahead: To make this meal even easier you could freeze the marinated chicken and vegetables to cook at a later time. Follow the instructions for cutting and marinating the chicken and vegetables. Add to a
freezer-safe container and freeze for up to 3 months. When you’re ready to eat, thaw the mixture in the refrigerator and proceed with the recipe.
- Marinate: Marinating the chicken and peppers helps give them a little extra flavor, try not to skip this step.
- Thinly Slice Ingredients: For even cooking and easy assembly into tortillas, thinly slice the chicken and vegetables.
- Don’t Overcrowd the Pan: Spread out the chicken and vegetables on the sheet pan in a single layer to prevent steaming and get the proper browning.
- Broil for Crispiness: For an extra touch of crispiness, don’t skip the broiling of the chicken and vegetables.
- Warm Tortillas Properly: Warm tortillas in a dry skillet or in the oven wrapped in foil for a few minutes before serving. This makes them pliable.
What to do With Leftover Fajita Meat?
- Chicken Fajita Quesadillas: Layer leftover chicken fajita meat between tortillas with cheese and any additional toppings you like (such as peppers, onions, or salsa). Heat them in a skillet until the cheese melts and the tortillas are crispy. These are so good.
- Chicken Fajita Salad: Toss leftover chicken fajita meat with mixed greens, cherry tomatoes, avocado slices, and a dressing of your choice for a yummy salad option.
- Chicken Fajita Burrito Bowls: My favorite! Serve the leftover chicken fajita meat over chive lime rice or cauliflower rice, and top with black beans, corn, diced tomatoes, shredded lettuce, cheese, and a dollop of sour cream or guacamole.
- Chicken Fajita Wraps: Roll up the leftover chicken fajita meat in large tortillas along with lettuce, diced tomatoes, shredded cheese, and your favorite sauce (such as blender salsa or ranch dressing) for a quick and satisfying lunch or dinner.
- Chicken Fajita Pizza: Use the leftover chicken fajita meat as a topping for homemade or store-bought pizza crust. Add sliced bell peppers, onions, and cheese, then bake until the crust is golden and the cheese is bubbly.
- Chicken Fajita Stuffed Bell Peppers: Stuff halved bell peppers with leftover chicken fajita meat and rice or quinoa, then top with cheese and bake until the peppers are tender and the filling is heated through.
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Sheet Pan Chicken Fajitas
- 1-1/2 lbs boneless, skinless chicken breasts or tenders, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips or orange bell pepper
- 1 yellow onion, thinly sliced or red onion
- 2 tbsps avocado oil or peanut oil
- 4 tbsps fajita seasoning
- cooking spray
- juice of a lime (optional)
- 6 small corn or flour tortillas, warmed
- Add chicken, bell peppers, onion, oil, and fajita seasoning to an air-tight container or resealable plastic bag. Mix to combine and marinate in the fridge for at least 4 hours, or overnight.1-1/2 lbs boneless, skinless chicken breasts or tenders, cut into thin strips, 1 red bell pepper, cut into thin strips, 1 yellow bell pepper, cut into thin strips, 1 yellow onion, thinly sliced, 2 tbsps avocado oil, 4 tbsps fajita seasoning
- Preheat oven to 425° F and spray a rimmed baking sheet with cooking spray.cooking spray
- Spread the chicken and vegetable mixture evenly onto the prepared baking sheet. Bake for 20 minutes or until chicken is cooked through and vegetables are tender.
- Turn the broiler on high, or 500° F and broil chicken and vegetables for 5-7 minutes or until vegetables begin to char slightly.
- Squeeze fresh lime juice over fajitas and gently toss to combine.juice of a lime (optional)
- Serve on warm tortillas if desired.6 small corn or flour tortillas, warmed
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