sheet pan fajitas

Sheet Pan Fajitas Recipe – Easy, Flavorful, and Ready in 30 Minutes

ByJulia C. Harper

Some weeknights feel like you’ve got hours to cook. Others? Not so much. That’s where sheet pan fajitas shine. They’re quick, low-effort, and taste like you put way more work into them than you actually did. One pan, minimal cleanup, and the kind of bold Tex-Mex flavors that get everyone to the table fast.

The magic here is simple: seasoned chicken strips, colorful bell peppers, and onions roast together on one baking sheet until tender and slightly charred. The oven does most of the work while you warm up tortillas and maybe—just maybe—mash up some guacamole on the side.

Ingredients You’ll Need

For the fajitas:

  • 1 ½ lbs (about 680g) boneless, skinless chicken breasts, sliced into thin strips
  • 3 bell peppers (mix of red, yellow, green), sliced
  • 1 large red onion, sliced
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp oregano
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper
  • Juice of 1 lime

For serving:

  • Warm flour or corn tortillas
  • Sour cream, guacamole, salsa, shredded cheese, or fresh cilantro (optional toppings)

Kitchen Tools Needed

  • Large sheet pan (or two smaller ones)
  • Sharp chef’s knife
  • Cutting board
  • Mixing bowl
  • Tongs or spatula

Step-by-Step Instructions

  1. Preheat the oven to 425°F (220°C). Line your sheet pan with parchment paper for easy cleanup, or lightly grease it with oil.
  2. Slice the chicken and vegetables. Keep the strips roughly the same size so they cook evenly.
  3. Season everything in a bowl. Combine chicken, bell peppers, and onions with olive oil and all the spices. Toss until everything is well-coated.
  4. Spread on the sheet pan. Arrange in a single layer—crowding leads to steaming, not roasting, so use two pans if needed.
  5. Bake for 18–22 minutes, flipping halfway through, until chicken is cooked through (165°F / 74°C internal temperature) and veggies are tender.
  6. Add lime juice right after baking for brightness.
  7. Serve hot with warm tortillas and your favorite toppings.

Time & Serving

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4

Storage

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze cooked fajita filling for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheating Tip: Warm in a skillet over medium heat for the best texture, or microwave in short bursts.

Nutrition (Per Serving, without toppings)

  • Calories: 310
  • Protein: 32g
  • Fat: 13g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 620mg

Recipe Notes

  • If you prefer beef fajitas, swap the chicken for flank or skirt steak (cook time may vary slightly).
  • For a vegetarian version, use portobello mushrooms or extra-firm tofu.
  • Add jalapeños for a little kick.

Extra Tips to Make the Recipe Perfect

  • Cut evenly: Uniform strips cook more evenly—avoids dry chicken or soggy veggies.
  • Don’t overcrowd: Use two sheet pans if you need to. Roasting works best with space.
  • Marinate if you can: Even 15 minutes in the fridge can make the flavors pop.
  • Go heavy on seasoning: Veggies soak it up, so a little extra spice blend won’t hurt.

How to Serve

  • Keep it classic: Warm tortillas, a dollop of sour cream, and a sprinkle of cheese.
  • Turn it into a fajita bowl with rice, beans, and salsa.
  • Make fajita salad—just pile everything over crisp greens with avocado slices.

FAQs

Yes! You can prep and season everything in the morning, then store it covered in the fridge until dinner. Bake just before serving.

Wrap them in foil and place in the oven (while it’s cooling down) for a few minutes, or keep them wrapped in a clean kitchen towel.

Fresh is best for texture, but you can use frozen peppers and onions—just expect them to release more liquid during cooking.

A quick toss in a hot skillet brings back that roasted flavor better than microwaving.

Absolutely—add cayenne pepper or hot sauce to the seasoning mix.

Final Thoughts

Sheet pan fajitas are one of those rare dinners that feel satisfying without feeling like a production. You can tweak them endlessly—different proteins, extra veggies, low-carb tortilla swaps—and they still taste great. Plus, cleanup is basically one pan. So the next time you’re staring at the fridge wondering what’s for dinner, this recipe’s got you covered.

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