I’m back with another ridiculously easy weeknight sheet pan meal, this type it’s Sheet Pan Chicken Fajitas! All you have to do is slice up some chicken breasts, bell peppers, and an onion, then toss it all with olive oil, 1/2 a lime, and fajita seasoning. Bake and you’re done! Serve them like fajita style on tortillas with guacamole and sour cream, or make it bowl style with rice and seasoned black beans for meal prep!
serve it with:
Copycat Chipotle Guacamole
Recreate this cult favorite at home and you can have as much as you like! Perfect for game day snacks.
Ingredients and Substitutions
Here’s what you’ll need to recreate this Sheet Pan Chicken Fajitas recipe:
- Chicken – I recommend thin sliced chicken breast for this recipe. Thighs would work too, but may need to cook longer, resulting in softer veggies.
- Bell peppers – Any color of bell peppers will work, but I like to opt for 3 different colors to make it more fun to eat with your eyes.
- Red onion – You can opt for other types of onion if you prefer, but I love the color of a red onion mixed in here.
- Olive oil – Or any neutral flavored oil, really.
- Lime juice – Squeeze half a lime over top and mix it right in for some acid.
- Fajita seasoning – I opted for a pre-mixed fajita seasoning to keep things really simple, but you can make your own at home if you prefer. Just mix up 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp oregano.
- Salt – If you’re using a store-bought fajita seasoning, you may need to adjust how much salt you use. The brand I used is low sodium, so there was room to add a bit more salt, but that may not be the case with your favorite seasoning brand.
make the most of
Sheet Pan Meal Magic
There are a few tricks to get the best results when you make sheet pan meals. Here are my top tips:
- Invest in quality sheet pans – Ones that warp and pop during baking will just lead to headaches and unanticipated oven cleanups. Skip the cheap ones and go with these America’s Test Kitchen winners instead.
- Don’t overcrowd the pan – Crowding the pan will lead to ingredients steaming rather than browning, which means less crispiness and flavor to your food. Spread things out onto 2 pans if you need to.
- Make cleanup a breeze – Heavy duty aluminum foil that covers the bottom of the pan and goes up the sides is my favorite way to do this. If you opt out of foil, SILPAT or a good coating of non-stick cooking spray or oil will still help reduce your time spent scrubbing.
Meal Prep this Recipe
This recipe easily turns into a healthy meal prep bowl with the addition of rice and chili seasoned black beans. Squeeze some lime juice over it before serving and add guacamole and sour cream if you’d like! Check it out:
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Recipe
Sheet Pan Chicken Fajitas
Ingredients
- 1 1/2 lbs chicken breast, thinly sliced
- 3 bell peppers, sliced, (540 grams yield)
- 1 medium red onion, sliced, (250 grams)
- 2 1/2 tbsp olive oil, (34 grams)
- 1 fl oz lime juice
- 4 tsp Oh My Spice! Spicy Fajita Seasoning
- 3/4 tsp salt
Instructions
- Line a large baking sheet with aluminum foil and set aside. Pre-heat oven to 400°F.
- Add all ingredients to the lined baking sheet and toss to coat evenly.
- Bake for 10 minutes at 400°F, toss the ingredients, and turn the oven to broil. Continue to cook for about 5 minutes on an upper rack, watching closely during the last 1-2 minutes to ensure it doesn't burn.
Tips & Tricks
Nutrition Information
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