These Sheet Pan Chicken Fajitas are an easy one-pan meal you’ll fall in love with! Fresh vibrant veggies and juicy chicken are flavored with a smoky, spicy seasoning blend, roasted in the oven, then loaded into your favorite tortilla wrappings.
Updated June 2022
Sheet Pan Chicken Fajitas: A Flavorful Fiesta in Your Oven
Looking for a hassle-free and delicious dinner idea? These Sheet Pan Chicken Fajitas are here to rescue your weeknight meal plan! It’s a one-pan dinner that not only delivers on taste but also keeps things easy and breezy in the kitchen.
Once you try this foolproof recipe, you’ll never cook fajitas on the stovetop again! The way the oven roasts the peppers, onions and chicken into caramelized perfection is unbeatable. Busy weeknights become a breeze when this quick and easy sheet pan fajitas is on the menu.
The homemade spice blend is full of flavor, you don’t even have to let the chicken marinate for more than 15 minutes. But if you’d like, you can soak it in the fridge overnight to infuse each bite with an explosion of smoky, garlicky, earthy, spicy goodness. Whether you’re whipping up dinner on the spot or meal prepping for tomorrow, this Mexican-inspired dish is an absolute must-make and can easily fit whether you’re gluten-free, dairy-free, keto, low carb, keto or doing a round of Whole30.
What Are Fajitas?
Fajitas sound a lot like a type of taco, and that’s exactly what they are. They’re typically made with thinly sliced peppers and onions as well as some kind of meat. The fillings are seasoned and sautéed or grilled before they’re served alongside warm tortillas and a wide array of taco toppings.
Our version has all the charm of traditional fajitas with the added bonus of a simplified cooking method. It also caters to gluten-free, dairy-free, paleo, low-carb, keto and Whole30 diets! On top of that, it’s diabetic-friendly.
Ingredients You’ll Need
The following ingredients are easy to transform into a chicken fajitas sheet pan dinner that comply with your dietary needs. Scroll down to the recipe card for specific amounts.
- Chili Powder: Adds a kick of heat.
- Garlic Powder: For that savory goodness.
- Cumin: Infuses a warm and earthy flavor.
- Smoked Paprika: Adds a smoky twist.
- Fine Grain Sea Salt: Balances the flavors.
- Freshly Ground Black Pepper: A hint of boldness.
- Cayenne Pepper (optional): For the adventurous palate.
- Boneless Skinless Chicken Breasts: Tender strips for protein.
- Medium Bell Peppers: Sliced into colorful strips.
- Red Onion: Adds a sweet and savory touch.
- Avocado Oil or Olive Oil: The key to a perfect roast.
- Fresh Lime Juice: Brings a zesty brightness.
- Chopped Fresh Cilantro: A burst of freshness.
- Lime Wedges: Extra zing for your taste buds.
- Sliced Avocado: Creamy goodness.
- Warm Tortillas: Choose from various options for a customized experience. We like these Almond Flour Tortillas to keep this recipe grain-free, low carb and paleo-friendly, but you can use jicama wraps to keep them Whole30 or any tortillas you like.
How to Make Sheet Pan Chicken Fajitas
If you’re marinating your meat in advance, you can either store it in the fridge or the freezer, depending on how long you’d like to wait before making your fajitas. Chicken can be frozen in a marinade for up to 2 months – just be sure to freeze it upon preparation and cook it within 24 hours of setting it in the fridge to thaw.
- Heat Oven & Grease Pan: Preheat the oven to 400°F and grease a large baking sheet. Mine was 18×13 inches. Use two if necessary.
- Prep Marinade: Add all of the spice blend ingredients to a small bowl or resealable jar. Whisk to combine or seal the jar and shake well. Reserve 1 1/2 teaspoons of the marinade for the vegetables.
- Marinate Chicken: Add the chicken to a large bowl or place in a large zip-top bag. Drizzle with 1 tablespoon of oil and lime juice. Add 5 teaspoons of the seasonings. Toss to coat well or seal the bag while pressing down. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight).
- Season Veggies: Spread the bell peppers and onions into an even layer on the baking sheet being careful not to overcrowd the pan. Drizzle with 1 1/2 tablespoons olive oil and season with the remaining seasonings. Use hands or tongs to toss and coat well.
- Add Chicken to Pan: Push the vegetables to the sides of the pan and add the chicken to the pan. Try not to overlap too much and keep everything in a single layer.
- Roast: Bake the chicken and veggies in the preheated oven for 17-22 minutes, flipping the chicken and tossing the vegetables halfway through. Remove the pan from the oven once the onions and peppers are tender and the chicken’s internal temperature registers at 165°F on your meat thermometer. If the veggies are ready before the meat, remove them first and continue to cook the chicken.
- Serve & Enjoy! Serve over cauliflower rice, in a salad or with warm tortillas with sliced avocado, fresh lime wedges, chopped cilantro or your favorite toppings.
Tips for Success
These simple tips and tricks will help you whip up the ultimate homemade fajitas.
- Marinate Mindfully: Let the chicken soak in the marinade for maximum flavor. Overnight marination? Even better!
- Line the Pan for Easier Cleanup: Feel free to line your baking sheet with parchment paper or aluminum foil instead of greasing it if desired. This makes cleanup an absolute breeze!
- Avoid Overcrowding: Using two pans is far better than crowding up a single one. In order for everything to get nicely roasted and caramelized, there must be little to no overlap of ingredients.
- Toss, Don’t Stir: When flipping halfway through, use tongs to maintain the integrity of those mouthwatering fajita strips.
- Perfect Roast: Preheat the oven adequately for a golden brown finish on the chicken and veggies.
- Warm the Tortillas: We like to wrap our tortillas in aluminum foil and add them to the top rack of the oven during the last 5 minutes of roasting. We highly recommend you do the same!
- Plan Ahead: In addition to marinating the meat in advance, you can slice up the veggies and prepare the seasoning blend. Refrigerate the vegetables in an airtight storage bag and keep the spice blend in a well-sealed container.
Variations and Substitutions
- Vegetarian Twist: Swap chicken with tofu or your favorite meat alternative.
- Spice It Up: Adjust the cayenne pepper for an extra kick or omit for a milder version.
- Cheese Fiesta: Melt your favorite cheese on top during the last few minutes for a gooey delight.
- Protein: Swap the chicken for beef or shrimp like our Sheet Pan Steak Fajitas or Sheet Pan Shrimp Fajitas.
- Fajita Bowls: Transform your sheet pan creation into a bowl by serving the flavorful fajita mixture over a bed of cilantro-lime rice, quinoa, or cauliflower rice.
- Citrus Infusion: Add a burst of citrus by incorporating orange or grapefruit juice into the marinade. This twist brings a refreshing and tangy kick to your fajitas.
- Pineapple Paradise: Introduce a tropical vibe by tossing in pineapple chunks. The sweet and savory combination adds a delightful contrast to the dish.
- Cilantro-Lime Crema: Elevate the experience with a zesty cilantro-lime crema. Mix chopped cilantro, lime juice, and a dollop of Greek yogurt or sour cream for a creamy topping.
- Smoky Chipotle Flavor: Infuse a smoky note by adding chipotle powder or chopped chipotle peppers in adobo sauce to the marinade. This variation brings a bold and complex flavor profile.
- Sheet Pan Nachos: Repurpose your fajita mixture into a crowd-pleasing appetizer. Spread tortilla chips on a baking sheet, top with the fajita ingredients, sprinkle cheese, and bake until melted.
- Mango Madness: Embrace the sweetness of mango by incorporating diced mango into the mix. The juicy fruit adds a tropical twist to every bite.
- Avocado Lime Drizzle: Mash ripe avocados and mix with lime juice for a creamy drizzle. This adds richness and a burst of citrus to complement the fajitas.
- Tequila Lime Marinade: Kick it up a notch by adding a splash of tequila to the marinade. The tequila imparts a unique depth of flavor and pairs wonderfully with lime.
Tasty Fajita Toppings to Try
Fajitas this easy allow you to go all out with the toppings. Here are some no-fail ideas!
- Fresh Tomato Salsa
- Whole30 Guacamole
- Pico de Gallo
- Shredded Cheese
- Sour Cream
- Pineapple Salsa
- Jalapeño Slices
- Shredded Lettuce
From refried beans to Roasted Potatoes, pretty much any side will complement your chicken sheet pan fajitas like a dream. Here are a few more tasty ideas:
- Tortilla Trio: Besides traditional tortillas, try Siete Almond Flour Tortillas or Maria Ricardo Low Carb Almond Flour Tortillas for a grain-free, keto, and paleo-friendly option.
- Creative Wraps: Explore jicama wraps, lettuce wraps, or coconut wraps for a Whole30 twist.
- Rice or Salad Swap: Serve over cauliflower rice or on a bed of greens for a carb-conscious alternative.
- Tacos with Slaw: Amp up the crunch and freshness to fajita tacos by adding a colorful slaw made with shredded cabbage, carrots, and a zesty lime dressing to your fajita-filled tacos.
- Burrito Bowls: Create customizable burrito bowls with a base of rice, black beans, and corn. Top it off with your sheet pan chicken fajitas, salsa, guacamole, and a dollop of sour cream.
- Stuffed Bell Peppers: Hollow out bell peppers and stuff them with your sheet pan fajita mixture. Bake until the peppers are tender for a vibrant and tasty twist.
- Quesadillas: Sandwich the fajita mixture between tortillas with a layer of melted cheese for a gooey, handheld fajita quesadillas. Serve with salsa or a chipotle ranch dip.
- Salad: Transform your fajitas into a light and refreshing fajita salad by placing them atop a bed of mixed greens. Drizzle with a cilantro-lime vinaigrette for a burst of flavor.
- Breakfast Hash: Repurpose leftovers into a hearty fajita breakfast hash. Sauté the fajita mixture with diced potatoes and top with a fried or poached egg for a savory morning treat.
- Fajita Pizza: Turn your sheet pan fajitas into a pizza topping! Spread a layer of refried beans or salsa on a pizza crust, add the fajita mixture, sprinkle with cheese, and bake until bubbly.
- Stuffed Sweet Potatoes: Roast sweet potatoes until tender, then stuff them with the sheet pan fajita mixture. Top with a dollop of Greek yogurt or avocado for a wholesome and filling meal.
How to Store and Reheat Leftovers
Storage: If you expect to have leftovers, it’s best to only warm the number of tortillas you’ll need at that time. The cooled fajita fillings can be kept in an airtight container in the fridge for up to 4 days.
Reheat: Reheat them on a greased baking sheet at 350°F with foil covering them, adding a splash of oil so nothing dries out, until the meat and veggies are heated through. This should take about 15 minutes.
Make-Ahead: Marinate the chicken the night before for a time-saving dinner the next day.
Freezer: Roasted vegetables aren’t the same once they’ve been frozen and defrosted but keeping that in mind, you still choose to freeze in portions, ensuring proper wrapping, for up to 2 months..
However, you can also choose to freeze the chicken by itself, by placing the cooled chicken into a freezer-safe container or storage bag and freeze it for up to 3 months. Thaw it out in the fridge overnight before you reheat it.
More Easy Mexican-Style Meals
These easy Sheet Pan Chicken Fajitas are a one-pan meal you'll fall in love with! Fresh veggies and juicy chicken are flavored with a smoky, spicy seasoning blend, roasted in the oven, then loaded into your favorite tortilla wrappings. They're gluten-free, dairy-free, keto, low carb, keto and Whole30-friendly.
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2-1 teaspoon fine grain sea salt , to taste
- 1/4-1/2 teaspoon freshly ground black pepper , to taste
- 1/8 teaspoon cayenne pepper optional, or to taste
- 2 boneless skinless chicken breasts , cut into 1/4" strips
- 2-3 medium bell peppers , sliced into thin strips
- 1 red onion , sliced into thin strips
- 3 tbsp avocado oil or olive oil
- 2 tbsp fresh lime juice (about 1 medium lime) , divided
- chopped fresh cilantro
- lime wedges
- sliced avocado
- warm tortillas of choice , we like these Almond Flour Tortillas to keep this recipe grain-free, low carb and paleo-friendly, but you can use jicama wraps, lettuce wraps or coconut wraps for Whole30 or any tortillas you like.
Preheat oven to 400°F. Line a large baking sheet (use two if necessary) with parchment paper or grease with oil spray.
In a resealable small jar, combine all the ingredients for the seasonings. Seal and shake well. Reserve about 1 teaspoon for the vegetables.
Add the chicken to a large bowl or place in a large zip-top bag. Drizzle with 1 tablespoon of oil and lime juice. Add 5 teaspoons of the seasonings. Toss to coat well or seal the bag while pressing down. (if prepping this ahead of time, you can also marinate the chicken in the fridge overnight)
Spread the bell peppers and onions into an even layer on the baking sheet being careful not to overcrowd the pan.
Drizzle with 1 1/2 tablespoons olive oil and season with the remaining seasonings. Use hands or tongs to toss and coat well.
- Push the vegetables to the sides of the pan and add the chicken to the pan. Try not to overlap too much and keep everything in a single layer.
Bake in the preheated oven for 17-22 minutes (flipping chicken and tossing vegetables halfway through) or until peppers are tender and chicken is cooked through and reaches 165°F. You can remove vegetables first if the chicken is not fully cooked yet.
Serve in warmed tortillas of choice or over cauliflower rice, jicama wraps, lettuce wraps in a salad along with sliced avocado and your favorite toppings.
- Nutrition information does not include toppings or tortillas.
- To Warm Tortillas: Wrap in aluminum foil and add to the top oven rack during the last 5 minutes of baking.
- To Store Extras: If you expect leftovers, only warm the number of tortillas you'll need at that time. Cooled fajita fillings can be kept in an airtight container in the fridge for up to 4 days.
- To Reheat: Reheat fillings on a greased baking sheet at 350°F with foil covering them, adding a splash of oil so nothing dries out, until the meat and veggies are heated through. This should take about 15 minutes.