Sheet Pan Chicken Fajitas

Strips of chicken, peppers and onion tossed with fajita spices and roasted together on one pan, then wrapped in warm tortillas. Serves 4.

Dairy-freeHigh-proteinBudget-friendlyNo added sugar

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 20 min
  • Total 35 min
  • Yield 4 servings
  • Heat 🌶 Mild
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Sheet pan chicken fajitas with charred peppers and onions and warm tortillas

Everything for fajitas roasts on a single pan in a hot oven: the chicken cooks through while the peppers and onions char at the edges.

Set out the toppings and let everyone build their own.

Instructions

  1. Heat the oven. Heat the oven to 425°F and line a large rimmed baking sheet with foil.
  2. Toss. Toss the chicken, peppers and onion with the oil, chili powder, cumin, paprika, garlic powder and salt. Spread in a single layer.
  3. Roast. Roast 18 to 20 minutes, stirring once, until the chicken reaches 165°F and the vegetables are tender and charred at the edges. Broil 2 minutes for more char.
  4. Serve. Squeeze the lime over the pan and serve with warm tortillas and toppings.

Nutrition per serving (estimated)

530Calories
45 gCarbohydrates
6 gFiber
39 gNet carbs
45 gProtein
19 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeHigh-proteinBudget-friendlyNo added sugar

Tips

  • Use two pans if everything does not fit in one layer; crowded vegetables steam instead of charring.
  • Thighs stay juicier than breasts if you like a little extra time on the pan.

Having trouble? See why chicken turns out dry in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Freezer-friendly

Refrigerate up to 4 days, or freeze up to 3 months. Reheat in a hot skillet and warm fresh tortillas.

Questions about this recipe

Can I make sheet pan fajitas with steak?
Yes. Use sliced flank or skirt steak and roast 12 to 15 minutes for medium.
Are fajitas gluten-free?
Yes with corn tortillas; check the labels on the spices.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

More Sheet Pan dinners

All sheet pan dinners | Tex-Mex Recipes | All recipes | Cooking guide and safe temperatures