Looking for a quick, delicious dinner that hits all the right notes — flavor, nutrition, and minimal cleanup? Say hello to Sheet Pan Chicken Fajitas: a vibrant, one-pan meal that’s ready in under 40 minutes and endlessly customizable.
This is the kind of recipe that earns a permanent spot in your weekly rotation. Whether you’re feeding the whole family or meal-prepping for the week, it’s simple, satisfying, and just spicy enough.
Why You’ll Love This Recipe
- ✅ One pan = easy cleanup
- ✅ Ready in under 40 minutes
- ✅ High in protein, full of veggies
- ✅ Perfect for leftovers & meal prep
Here are the Main Ingredients you will Need:
Step-by-Step Instructions:
Preheat your oven to 400°F (200°C).
Slice chicken, bell peppers, and onion into even strips for quick, even cooking.
In a large mixing bowl (or directly on a lined baking sheet), combine chicken, peppers, and onions.
Drizzle with olive oil and sprinkle over the homemade fajita seasoning. Toss everything together until well-coated.
Spread mixture out evenly on a parchment-lined baking sheet.
Bake for 25–30 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
Scoop the fajita mix into warm tortillas. Top with Greek yogurt, guac, a squeeze of lime, or cheese — make it your own!
Recipe Notes and Modifications:
- Don’t have bell peppers? Use zucchini, mushrooms, or cherry tomatoes.
- Add extra fiber with black beans or corn stirred in before baking.
- Low-carb? Skip the tortillas and serve over cauliflower rice, lettuce wraps, or a simple salad bowl.
- Store leftovers in an airtight container for up to 4 days
- You can freeze it! Let the mixture cool completely, then transfer to a freezer-safe container or bag.
Freeze for up to 2 months.
Other Recipes you May Enjoy:
Sheet Pan Chicken Fajitas are proof that healthy, homemade meals don’t need to be complicated. With bold flavors, balanced macros, and easy cleanup, it’s the ultimate weeknight win.
Serve it with warm tortillas, a squeeze of lime, and your favorite toppings — it’ll be a hit for the whole family!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Sheet Pan Chicken Fajitas
4
Servings10
minutes25
minutes203
kcal182 grams
35
minutesTo track this recipe on My Fitness Pal, search TBB Sheet Pan Chicken Fajitas
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
Keep the screen of your device on
Ingredients
500 g chicken breast, thinly sliced (~2 medium breasts)
340 g bell peppers, thinly sliced (~2 medium, 2 cups)
150 g red or yellow onion, thinly sliced (~1 medium, 1 cup)
15 g olive oil (1 tbsp)
Tortillas, for serving (not included in macros)
Optional toppings: Greek yogurt, guacamole, salsa, shredded cheese, lime wedges (not included in macros)
- Homemade Fajita Seasoning
3 g chili powder (1 tsp)
1.5 g smoked paprika (½ tsp)
1.5 g ground cumin (½ tsp)
1.5 g garlic powder (½ tsp)
1.5 g onion powder (½ tsp)
0.5 g dried oregano (¼ tsp)
1.5 g salt (¼ tsp)
Pinch cayenne pepper, optional
Directions
- Preheat your oven to 400°F (200°C).
- Slice chicken, bell peppers, and onion into even strips for quick, even cooking.
- In a large mixing bowl (or directly on a lined baking sheet), combine chicken, peppers, and onions.
- Drizzle with olive oil and sprinkle over the homemade fajita seasoning. Toss everything together until well-coated.
- Spread mixture out evenly on a parchment-lined baking sheet.
- Bake for 25–30 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
- Scoop the fajita mix into warm tortillas.
- Top with Greek yogurt, guac, a squeeze of lime, or cheese — make it your own!
Recipe Notes & Modifications
- Don’t have bell peppers? Use zucchini, mushrooms, or cherry tomatoes.
- Add extra fiber with black beans or corn stirred in before baking.
- Low-carb? Skip the tortillas and serve over cauliflower rice, lettuce wraps, or a simple salad bowl.
- Store leftovers in an airtight container for up to 4 days
- You can freeze it! Let the mixture cool completely, then transfer to a freezer-safe container or bag.
Freeze for up to 2 months.
Nutrition Facts
- Serving Size: 183g
- Total number of serves: 4
- Calories: 203kcal
- Fat: 4.8g
- Carbohydrates: 8.5g
- Fiber: 2.2g
- Protein: 29.9g
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