Sheet Pan Chicken Fajitas

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Sheet Pan Chicken Fajitas are quickly going to become a dinner favorite! They’re bursting with flavor, super healthy, and incredibly simple to throw together.

Sheet Pan Chicken Fajitas are pieces of chicken, peppers and onions full of southwest flavor.

Hi everyone! It’s Jodi from 5 Boys Baker! If you love simple, delicious, and healthy dinners then you’ve come to the right place today. These Sheet Pan Chicken Fajitas are fantastic!

I promise, this recipe is one you’re going to want to make over and over because they are just so good. I think I can honestly say that these are the best chicken fajitas I’ve ever eaten.

Sheet Pan Chicken Fajitas are pieces of chicken, peppers and onions full of southwest flavor.

This is a perfect “lazy dinner”. These chicken fajitas have all those delicious southwest flavors and require minimal effort. Tuesday Taco night just got a whole lot easier! 🙂

I love to make homemade guacamole for these fajitas, but store bought is fine, or you can just slice up some avocados.  If you’re not a fan of avocados then just leave them off. Go ahead and pile on whatever toppings you love or leave them plain. No matter how you finish them off, they’re amazing and you’re going to love them.

Sheet Pan Chicken Fajitas are pieces of chicken, peppers and onions full of southwest flavor.
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4.75 from 4 votes

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas are bursting with flavor, super healthy, and simple to throw together!
Prep Time 40 minutes
Cook Time 22 minutes
Servings 5
Author Holly


Chicken and Veggies

  • 1 ½ to 2 pounds boneless skinless chicken breasts sliced into strips
  • 1 red bell pepper cut into strips
  • 1 green bell pepper cut into strips
  • 1 yellow bell pepper cut into strips
  • 1 yellow or white onion cut into slices


  • 1/4 cup olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon pepper


  • 10 Fajita size flour tortillas
  • Sour cream
  • Guacamole
  • Salsa


  • In a large Ziplock bag, combine chicken with all the peppers and onion.
  • In a small bowl, whisk together olive oil, chili powder, cumin, garlic powder, salt, oregano, red pepper flakes and pepper. Pour over the chicken and pepper strips. Seal bag and shake until everything is well coated. Refrigerate for at least 30 minutes and/or up to a few hours. (*I like to let mine sit in the fridge about 2 hours.)
  • Preheat oven to 400 degrees F. Line a large cookie sheet with foil and spray with cooking spray. Spread seasoned chicken and veggies mixture onto the prepared cookie sheet evenly.
  • Bake for 18 to 22 minutes or until chicken is cooked through.
  • Serve on flour tortillas with desired toppings.

Recipe by: 5 Boys



Sheet Pan Chicken Fajitas are pieces of chicken, peppers and onions full of southwest flavor.
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9 thoughts on “Sheet Pan Chicken Fajitas

  1. I absolutely love these fajitas! The flavor from the seasoning is right on, but not overwhelming. They were so delicious, and I will make them often. I used chicken tenders and cut them in half lengthwise. They were the same size as the peppers and onion. Thank you for a wonderful recipe!

  2. 4 stars
    Loved this recipe. It was easy and most of prep was done before anyone arrived so we had more time to enjoy the family 🙂 It was great for all who came as they could customize their meal by what sides/toppings they added. It was fun to see that the food wasn’t too spicy and our grandson who is dairy free especially enjoyed the peppers.

  3. 5 stars
    This was delicious and easy…spot on! My family loved it and I will be making it again.
    I am also loving the Menu Plan Mondays!

  4. 5 stars
    I love this recipe. This has become a family favorite and a quick go to meal that I can prepare a head of time. I slice the chicken and put it the freezer so its ready to assemble with the other ingredients. I measure the spices ahead and just add the oil, veggies and chicken and let it all marinate. I reduce the salt slightly to allow for a family member who is watching their sodium intake. I recently prepped it the day before and could truly enjoy my company more by freeing up my time. I also love the easy clean up.

    1. Yes you can definitely freeze the froze veggies separately. I freeze veggies like this all the time. Store them in a freezer-safe ziplock bag or container. They’ll last a month or two.

  5. 5 stars
    These fajitas were to die for! We cooked them on the Blackstone grill instead of the oven. It’s a keeper!

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