Tender chicken, colorful bell peppers, and sweet onions roasted with smoky spices for an easy, flavorful one-pan meal. Perfect for busy weeknights, meal prep, or building your favorite fajita bowls and tacos.
MAKES
SERVINGS 6
QUICK RECIPE OVERVIEW
Why you’ll love it
A protein-rich, veggie-packed meal made on one sheet pan with minimal prep and easy cleanup. Great for family dinners and make-ahead lunches.
What Makes It So Flavorful?
Fajita Seasoning (see recipe ↗) brings together chili powder, cumin, paprika, garlic, and oregano for bold, smoky flavor, balanced with fresh lime and cilantro for a bright, zesty finish.
Helpful Tips
Slice the chicken and vegetables ahead of time and prepare the spice blend in advance. Serve in warm gluten-free tortillas or over brown rice for easy fajita bowls.
Sheet Pan Chicken Fajitas
SMOKY · ZESTY · FLAVORFUL
SERVINGS 6 | PREP 15 MINUTES | COOK 20 MINUTES
Ingredients:
For the Chicken & Vegetables
1½ pounds boneless, skinless chicken breasts (about 3 medium chicken breasts), sliced into ½-inch strips
3 bell peppers (red, yellow, and green), thinly sliced
1 medium yellow onion, thinly sliced
2 garlic cloves, finely minced
3 tablespoons extra-virgin olive oil
1 lime, for serving
¼ cup chopped fresh cilantro
3 tablespoons Fajita Seasoning (see recipe ↗)
For Serving (Optional)
8–10 small gluten-free tortillas
Sliced avocado or guacamole
Pico de gallo (see recipe ↗)
Plain Greek yogurt or sour cream
Shredded cheese
Cooked brown rice or quinoa for fajita bowls
Method:
Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with olive oil.
Slice chicken, bell peppers, and onion into thin strips. Arrange evenly on the sheet pan.
Add minced garlic, drizzle with olive oil, and sprinkle with 3 tablespoons Fajita Seasoning. Toss until evenly coated and spread into a single layer.
Bake for 15–20 minutes, stirring halfway through, until vegetables are tender and chicken reaches an internal temperature of 165°F. Use two sheet pans if needed to avoid overcrowding.
Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas or over brown rice or quinoa with your favorite toppings, including Pico de Gallo .
Recipe Notes
Tender Chicken: Slice chicken against the grain into even strips and avoid overcooking to keep it juicy.
Meal Prep: Slice chicken and vegetables up to 2 days ahead and refrigerate separately. Mix fajita seasonings in advance and store in an airtight jar.
Make-Ahead Bowls: Divide cooked chicken, vegetables, and brown rice or quinoa into meal-prep containers. Refrigerate for 3–4 days. Add avocado, salsa, and other fresh toppings just before serving.
Freezer-Friendly: Freeze raw chicken and sliced vegetables with fajita seasoning and olive oil in separate freezer-safe bags for up to 2–3 months. Thaw overnight in the refrigerator before roasting.
Vegetarian Option: Replace chicken with black beans, sliced mushrooms, and roasted sweet potatoes for a plant-based variation.
Easy Variations: Serve as tacos, fajita bowls, salads, or lettuce wraps. Add Avocado Lime Crème Sauce or Cilantro Lime Vinaigrette for extra flavor.
