Easy sheet pan chicken fajitas with tender chicken breast, bell peppers, red onion, and a quick homemade fajita seasoning mix are ready in less than 20 minutes for a tasty restaurant style meal at home. Jump to Recipe keyboard_arrow_down
The best chicken fajitas cooked up on one sheet pan with fresh bell peppers, red onions, and tons of flavor. Armed with this easy homemade fajita seasoning, these come together in minutes. Grab some toasted flour tortilla, avocado, shredded cheese, and salsa for a meal that is ready in less than 30 minutes from start to finish.
This is one of those super simple meals that take no time to throw together but will quickly become something you make week after week. It really couldn't be easier. Toss some sliced chicken breast, bell peppers, and onions with olive oil, lime juice, and fajita seasoning. Spread it out on a sheet pan and in about 15 minutes you have dinner on the table. You don't even really have to marinate the chicken if you are short on time, although it will add some extra flavor.
The other reason you will want to make these for your next taco or takeout themed dinner is all the topping opportunities. I am a sucker for anything that allows me to pile on all the toppings and these chicken fajitas are just that. Set the table with fresh guacamole, salsa or pico de gallo, lime wedges, cilantro, shredded jack cheese, sliced jalapenos, and sour cream. Let everyone build their own masterpiece.
What to Serve with Chicken Fajitas
- While I almost always reach for corn tortillas, for an authentic experience you will want to use flour tortillas for this easy meal. For the best flavor, lightly toast the tortillas on the stovetop. I just place them directly on the burner for 10-15 seconds on each side and flip with tongs.
- Like tacos, fajitas are all about the toppings. Consider adding sliced avocado, shredded cheese, sour cream or Greek yogurt, cilantro, fresh limes, guacamole, pico de gallo, salsa, and anything else you would pile on a taco.
- Traditionally fajitas are served with refried beans and rice. Black beans, grilled corn, or an avocado tomato salad are always yummy options.
- For a lighter option, turn this into a chicken fajita salad by serving it over a big batch of greens with some of this honey lime dressing.
How to Make Fajita Seasoning?
Making your own spice blend for fajitas is easy and so much tastier than buying a store bought option. You get to control the level of spice, the ingredients, and can ensure it works perfectly for your tastes and preferences.
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp ground pepper
Recipe Ideas and Tips
There are lots of options when it comes to preparing this chicken fajita recipe both when it comes to the recipe itself and different ways to prepare it. Here are some easy ways to make this recipe your own.
- For a heartier dish, consider adding a can of black beans, pinto beans, or corn to the sheet pan with the vegetables and chicken.
- If you like things spicy, add a jalapeno pepper or swap in poblano pepper for one of the bell peppers in the recipe.
- Any onions will work in this recipe, the sweetness of the red onion is nice but a yellow, white, or sweet onion also works.
- For crispier chicken fajitas with more of that traditional char, broil the chicken for the last 3 minutes to brown the top.
- If you don't have fajita seasoning and don't feel like making your own, you can use taco seasoning instead. The flavors in the two spice blends are similar, although taco seasoning traditionally includes dried herbs like oregano or coriander.
- For an extra pop of flavor, finish the dish with some fresh chopped cilantro and a squeeze of fresh lime juice.
- If you prefer a more traditional preparation, you can make this dish in a hot cast iron skillet. Cook the chicken and vegetables separately to ensure the chicken doesn't end up overcooked.
- These chicken fajitas can also be cooked on the grill using a grill basket, piece of heavy duty foil, or flat grilling tray. Another option is to keep the chicken breast whole and then slice once they come off the grill.
- This recipe also works with chicken thighs, thinly sliced steak, shrimp, tofu, and evenly thinly sliced pork.
Meal Prep and Leftover Ideas
These chicken fajitas make the very best leftovers making them an ideal candidate for meal prep. Start by doubling or tripling the recipe if needed so you have enough portions. Then let the chicken and vegetables fully cool. Once they are cooled, there are lots of different options for packing them up into different meals.
Consider making rice bowls with cooked brown rice (use frozen as a shortcut) and drained black beans. Then pack some avocado, pico de gallo, and shredded cheese on the side.
Make restaurant style chicken fajita salads with crunchy chopped Romaine lettuce, canned black beans, corn, diced tomatoes, and the chicken fajitas. Use homemade ranch dressing mixed with some store bought salsa or a couple of tablespoons of chipotle adobo sauce for the dressing.
Toss the leftover chicken fajitas with cooked pasta, canned diced tomatoes, and some reduced fat cream cheese to make a chicken fajita pasta dish with the leftovers. This is so good and so easy. Top with Parmesan cheese.
Can I make these chicken fajitas in a skillet?
This recipe easily converts to a skillet. Start by prepping the chicken and vegetables. For the skillet version, I like to cook the vegetables and chicken separately to start, so I also marinate them separately.
Start by heating a heavy bottomed skillet over medium high heat. Add some oil to the pan and add the vegetables. Cook for 5-7 minutes until they are lightly charred and soft. Remove the veggies and set on the side. Add the chicken and cook for 3-5 minutes (depending on thickness), stirring as needed, until just cooked through. Add the vegetables and stir them together. Serve immediately.
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Sheet Pan Chicken Fajitas
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- 1.33 lbs boneless skinless chicken breasts, sliced thin
- 3 tbsp fajita seasoning
- 1 tbsp olive oil
- 2 U limes, juiced
- 1 U red onion, sliced
- 2 U bell peppers, sliced (any colors)
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Spread the chicken and vegetables in a single layer on the baking sheet. Place in the oven and cook for 10-12 minutes, until the chicken is just about cooked through and the vegetables are tender-crisp. Turn the oven up to broil to add some char and crispiness to the chicken for the last 2 minutes of cooking. One important note, the peppers and onions will still have some bite and texture when cooked this way. If you prefer a softer vegetable, place them in the oven 10 minutes before adding the chicken.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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