Easy Sheet Pan Chicken Fajitas: Zesty One-Pan Dinner (Print Version)

Make easy sheet pan chicken fajitas for a quick, flavorful weeknight meal. Juicy chicken, crisp peppers, and onions roasted on one pan.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Gluten-Friendly (use corn tortillas), Dairy-Optional

# Ingredients:

→ Chicken & Veggies

01 - 1.5 lbs boneless, skinless chicken breasts, sliced into thin strips
02 - 2 large bell peppers (any color), thinly sliced
03 - 1 medium red onion, sliced into half-moons

→ Flavor Boosters

04 - 2 tbsp olive oil
05 - 2 tbsp fajita seasoning (store-bought or homemade)
06 - 1 fresh lime, half for juice, half for wedges

→ Serving & Toppings

07 - 8-12 flour or corn tortillas, warmed
08 - Fresh cilantro, chopped (optional)
09 - Sour cream or Greek yogurt (optional)
10 - Salsa or pico de gallo (optional)
11 - Sliced avocado or guacamole (optional)

# Instructions:

01 - First things first, let's get those ingredients ready! Slice your chicken breasts into nice, even strips – about half an inch thick. This helps them cook at the same rate as your veggies. Then, tackle those bell peppers and the red onion, slicing them into similar, thin strips. I always make sure my cutting board is stable; I once had a pepper roll right off and onto the floor. Oops! Get everything looking colorful and ready for its seasoning bath. You want everything to be roughly the same size for even cooking, that’s key for these easy sheet pan chicken fajitas.
02 - Grab a large bowl – or even just a clean sheet pan if you're feeling brave and want fewer dishes (my kind of bravery!). Toss your sliced chicken, bell peppers, and red onion in there. Drizzle with olive oil, then sprinkle generously with your fajita seasoning. Really get in there with your hands and mix it all up, making sure every piece is coated. This is where the aroma starts building, even before it hits the oven! I always taste a tiny bit of the seasoning mix dry to make sure it's got that perfect kick.
03 - Now, grab a large baking sheet and line it with parchment paper for easy cleanup – seriously, don't skip this unless you love scrubbing! Spread the seasoned chicken and veggies out in a single layer. This is crucial for getting those beautiful roasted edges instead of steamed, soggy bits. Don't overcrowd the pan; if you have too much, use two pans. I learned this the hard way when my "easy" fajitas turned into a soupy mess. Give everything some breathing room for the best Easy Sheet Pan Chicken Fajitas!
04 - Pop that sheet pan into your preheated oven at 400°F (200°C). Let it roast for about 20-25 minutes. Around the 15-minute mark, I like to give everything a good stir to ensure even cooking and browning. You're looking for tender-crisp veggies and chicken that's cooked through with a little bit of char on the edges. The smell, oh my gosh, the smell at this point is just incredible – smoky and spicy! This is the magic for your Easy Sheet Pan Chicken Fajitas.
05 - Once your fajitas are out of the oven, immediately squeeze the fresh juice from half a lime all over them. That burst of acidity really brightens up all those rich, roasted flavors. Give it another quick toss right on the hot pan. Sometimes I'll even throw the other half of the lime on the pan for the last 5 minutes of roasting, just to get it warm and extra juicy. It’s a small step, but it makes a huge difference in the final taste of these Easy Sheet Pan Chicken Fajitas.
06 - Transfer your sizzling chicken and veggies to a serving platter, or just bring the sheet pan right to the table (my preferred method for less fuss!). Serve warm with your favorite tortillas and all the fixings – fresh cilantro, a dollop of sour cream, some chunky salsa, or sliced avocado. This is the moment to gather everyone around. The vibrant colors, the incredible aroma, it’s just pure comfort food that feels special, even though it was so easy to make!

# Notes:

01 - Don't overcrowd the sheet pan; use two if needed, or your fajitas will steam instead of roast!
02 - Leftovers store well in an airtight container for 3-4 days in the fridge; reheat on the stove for best texture.
03 - If you don't have bell peppers, zucchini or mushrooms can be a decent substitute.
04 - A squeeze of fresh lime juice at the end is non-negotiable for brightness!

# Tools You'll Need:

01 - Large baking sheet
02 - parchment paper
03 - large mixing bowl
04 - sharp knife
05 - cutting board

# Nutrition Facts (Per Serving):

Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 25-30g
Protein: 30-35g

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