Super Easy No-Fuss Sheet Pan Chicken Fajitas!

⏱️ Prep: 15 mins | 🔥 Cook: 25 mins | 🥞 Servings: 4 | ✅ Difficulty: Easy

I’m super excited to share with you this easy sheet pan chicken fajita recipe. It is so good, it has so much flavor, and it’s just a really easy, no-fuss recipe that you can add to your weeknight dinner meals. So let me tell you exactly how to make it!

Why You’ll Love This

• Super Simple Cleanup: We are making this entire meal on one aluminum foil-lined sheet pan. As soon as you are done eating, you can literally just pick up that foil, toss it in the trash can, and that’s it!
• No-Fuss Prep: You just slice, season, and bake. It’s practically foolproof.
• Perfectly Balanced: Mixing the chicken and veggies together on one pan means all those amazing flavors mingle, and everybody gets equal pieces of everything when it’s time to serve.

If you love effortless one-pan meals like this, also try my Easy Sheet Pan Chicken and Veggies (Mediterranean Style!) for herby vibes!

What You’ll Need

Special Equipment

• Large rimmed sheet pan
• Non-stick aluminum foil
• Small mixing bowl
• Large non-stick skillet (for tortillas)
• Meat thermometer (optional)
• Tongs (for serving)

The Fajitas

• 2 Boneless, skinless chicken breasts (450-680g / 1-1.5 lbs)
• ½ Red bell pepper
• ½ Green bell pepper
• ½ Yellow bell pepper
• 1 Yellow onion (red or purple onion works too!)
• 2 Tablespoons (30ml) Canola oil (or vegetable oil), divided

The Seasoning Mix

• 1 Tablespoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Adobo seasoning
• ½ teaspoon Salt
• ½ teaspoon Dried cilantro leaves

For Serving

• Flour or corn tortillas
• Fresh cilantro, finely chopped
• 1 fresh lime, cut into wedges

Let’s Get Cooking!

1. Preheat & Prep

Preheat your oven to 400°F (200°C). Line a large, rimmed sheet pan with non-stick aluminum foil.

2. Alright, Let’s Prep Our Vegetables!

First, you’re going to start off by prepping your vegetables. Use three bell peppers red, green, and yellow for a colorful mix,. But you could certainly just get away with using two bell peppers if you want!

Cut your bell peppers into uniform strips. if your using three, you don’t need to cut the whole thing because that would be too much, so just cut half of each bell pepper. Once you have those cut up, move on to your onion and slice that into strips too. Transfer all the vegetables to one side of the prepared sheet pan.

3. Slicing Up the Chicken

Next, it’s time to work on your chicken. I have two boneless, skinless chicken breasts. Carefully cut each of these in half horizontally to make sure you get even pieces. Then, slice them into strips, exactly like you did the vegetables. Once sliced, move the chicken over to the other side of the same pan.

Tip: This is enough for four servings! If you’re making more, feel free to use more chicken or vegetables, but grab a second sheet pan so you don’t overcrowd it. You want them to roast, not steam!

4. The Best Fajita Seasoning Combination

Now it’s time to move on to your seasoning. I highly recommend measuring all of your spices out into a small bowl first. It makes it so much easier to spread it evenly when it’s time to sprinkle. Measure out your chili powder, cumin, paprika, Adobo seasoning, salt, and dried cilantro leaves and mix well.

Pro tip: If you don’t have Adobo seasoning in your pantry, you can certainly just use some garlic powder and a little black pepper.

5. Go Ahead and Get Those Hands Dirty!

Put about a tablespoon of canola oil on the vegetables, and a tablespoon on the chicken. Then, take your time and sprinkle all of that yummy fajita seasoning on top of everything.

Go ahead and mix it with your hands. You’re going to get your hands a little bit dirty, but you want to make sure you rub that seasoning and oil in together so everything sticks to each bite! Mix the chicken and vegetables completely together on the sheet pan and spread it into an even layer.

If you love flavor-packed sheet pan mingles like this, also try my Sheet Pan Lemon Herb Salmon and Veggies for seafood nights!

6. Baking & Warming the Tortillas

Pop the sheet pan into the oven at 400°F for 20 to 25 minutes. Definitely check it around the 20-minute mark to see if it is done (internal temp of 165°F).

While the fajitas are cooking, warm up your tortilla shells on top of the stove in a large non-stick skillet. Do not add any grease or oil! Let them warm up for about 15 seconds on one side, then flip them over. Keep them warm in some aluminum foil.

7. Fresh Garnishes (I Actually Wouldn’t Skip This!)

Next, grab a handful of fresh cilantro and chop it up, and slice a fresh lime into wedges. Don’t skip this step—it gives it a lot of flavor!

Once your fajitas are out of the oven, they’ll look so colorful and smell amazing. Squeeze fresh lime juice right over the top and sprinkle that fresh cilantro right on the sheet pan. Serve immediately right off the pan with your warm tortillas!

If you like this recipe Explore more recipes

FAQs

Save

Super Easy No-Fuss Sheet Pan Chicken Fajitas

Recipe by Sana ReiCourse: Main CourseCuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

350

kcal

Total time

40

minutes

A colorful, flavor-packed, no-fuss weeknight dinner cooked entirely on one pan. Less time cooking, and super simple cleanup!

Ingredients

• Equipment Needed:

• Large rimmed sheet pan

• Non-stick aluminum foil

• Small mixing bowl

• Large non-stick skillet

• Ingredients:

• 2 boneless, skinless chicken breasts (450-680g / 1-1.5 lbs)

• ½ red bell pepper, sliced into strips

• ½ green bell pepper, sliced into strips

• ½ yellow bell pepper, sliced into strips

• 1 yellow onion, sliced into strips

• 2 Tbsp (30ml) canola oil, divided

• 1 Tbsp (8g) chili powder

• 1 tsp (2g) ground cumin

• 1 tsp (2g) paprika

• 1 tsp (3g) Adobo seasoning

• ½ tsp (3g) salt

• ½ tsp (1g) dried cilantro leaves

• 8 small flour or corn tortillas

• Fresh cilantro, finely chopped (for garnish)

• 1 fresh lime, cut into wedges (for garnish)

Directions

• Preheat your oven to 400°F (200°C) and line a large sheet pan with non-stick aluminum foil for super simple cleanup.
• Cut the bell pepper halves and onion into uniform strips and place them on one side of the sheet pan.
• Slice the chicken breasts in half horizontally, then cut them into uniform strips. Place them on the other side of the sheet pan.
• In a small bowl, combine the chili powder, cumin, paprika, Adobo seasoning, salt, and dried cilantro.
• Drizzle 1 tablespoon of oil over the veggies and 1 tablespoon over the chicken. Sprinkle the seasoning mix evenly over the pan.
• Using your hands, rub the spices and oil into the meat and veggies until fully coated. Mix the chicken and veggies together into an even layer across the pan.
• Bake for 20-25 minutes, checking at the 20-minute mark to ensure the chicken is cooked through (165°F).
• While the fajitas bake, warm the tortillas in a dry skillet on the stove for 15 seconds per side.
• Garnish the hot sheet pan directly with a squeeze of fresh lime juice and freshly chopped cilantro. Serve warm.

Notes

• Adobo Swap: If you actually don’t have Adobo seasoning, you can certainly just substitute it with equal parts garlic powder and black pepper!
• Prevent Soggy Veggies: To get a nice roast on your fajitas, make sure everything is spread into an even layer. If you are doubling the recipe, definitely use a second sheet pan so you don’t overcrowd the ingredients!
• Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
• Fresh Garnish: I actually wouldn’t skip the fresh cilantro and lime step at the end! It brings out so much flavor and brightness after the fajitas come out of the oven.