Calling all easy dinner lovers; this one's for you! Make this easy, accessible, and weeknight friendly chicken fajita sheet pan and have dinner, lunch, and then some! The best part about this sheet pan dinner? Very minimal clean up. You are welcome!
This sheet pan is a riff off of my chicken sausage and vegetable sheet pan, which both are excellent for dinner, meal prep meals, or for lunch! Throw either of these over a salad or paired with a salad like my shaved brussel sprout salad for some crunch and green.
What do I need to make this recipe?
Making a sheet pan recipe is as easy as it seems, you'll need the ingredients you plan to roast, an oil, and seasoning! For this particular sheet pan, here's what you'll need:
- Chicken breast: You can use tenderloins for this if you don't want (or can't find) typical chickens breasts. I do this when I don't feel like taking the extra step to cut the chicken into smaller strips.
- Bell Peppers: My family likes the yellow and orange peppers the best.
- Onions: I tend to use yellow onion, but you can use a sweet onion rather (yes, they're different, see below!)
- Seasoning: I typically use a taco seasoning instead of buying a separate fajita seasoning mix, but feel free to use a fajita seasoning if you have one.
- Olive Oil: A drizzle or two over the veggies and chicken is all you need.
See the recipe card below for specific information about quantities.
How do I make this sheet pan recipe?
Preheat the oven to 375° and line a large baking sheet with parchment. Slice the chicken into small strips and toss in a large bowl with seasoning and some oil. Place onto the baking sheet. Add the vegetables to the same oiled bowl, toss with seasoning and a drop of oil. Pour over the top of the chicken, assemble some there isn’t much crowding. Bake for 25 minutes and serve.
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Hint: Toss the chicken and peppers and onions halfway through the baking process to ensure everything gets cooked evenly.
Swaps and Substitutions
Fajitas are typically a lower-carb recipe, but here's some ways to swap and sub some things in and out to match your eating lifestyle and habits:
- Go Veggie: Swap out the chicken and incorporate string beans, broccoli, and cauliflower
- Take out the onions if you don't like them.
Fajita Serving Variations
You can have a lot of fun with making chicken fajitas on a sheet pan because there's a few different ways to pair this recipe:
- Rice: a classic combination. Who doesn't like a delicious fajita bowl? Top with some guac and cheese and you've essentially made your own chipotle. Plus, the guac is not extra.
- Tortillas: your typical pairing. Throw the fajitas into your tortilla of choice (we love Siete or Mission low-carb ones) and top with all the things.
- Crispy potatoes: trust me, this one is good. Crispy roasted potatoes or even a simple garlic mash, it's a combination that will make you question why you haven't done it before.
Kitchen Equipment and Tools
Sheet pan meals are exactly as they sound. All you need is a sheet pan and parchment paper. That's truly it!
- Sheet Pan: You'll want a sheet pan that's a half or full-sheet to allow for space for the veggies and chicken to cook.
- Parchment Paper: I like using parchment paper to help with clean up, and the vegetables don't stick.
Add the remainders to a sturdy container and save for lunch the next day, or as a leftover dinner idea. What I will say is that these ingredients don't stand up well to freezing, so be sure to eat the leftovers at most 3 days post cooking.
If you're looking to save some time making dinner, prep the ingredients ahead of time so that you don't waste precious minutes chopping and slicing veggies and chicken. Trust me, it's a game changer.
Hungry for more?
Building your weekly menu? Check out these other recipes:
Chicken Fajita Sheet Pan
- 1 sheet pan full or half size
- 1 parchment paper
- 3 large chicken breasts sliced into tenderloins (unless you're using tenderloins)
- 1 large yellow onion sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large orange bell pepper sliced
- 2 tablespoon olive oil
- 3 tablespoon taco or fajita seasoning
- Preheat the oven to 375° and line a large baking sheet with parchment.
- Slice the chicken into small strips and toss in a large bowl with seasoning and some oil.
- Place onto the baking sheet. Add the vegetables to the same oiled bowl, toss with seasoning and a drop of oil.
- Pour over the top of the chicken, assemble some there isn’t much crowding
- Bake for 25 minutes and serve with flour tortillas or some rice, and any toppings you desire.