Sheet Pan Chicken Fajitas – a fast, flavorful weeknight dinner ready in about 30 minutes. Tender chicken tossed with bell peppers and onions in a simple fajita seasoning, all roasted together on a sheet pan. Serve in warm tortillas with your favorite toppings.

Sheet Pan Chicken Fajitas

Chicken fajitas are a reliable, flavorful option for busy evenings. Rather than cooking everything on the stovetop, this sheet pan method combines the chicken, peppers, and onions on one tray and roasts them until the chicken is cooked and the vegetables are tender and slightly caramelized. The seasoning is simple but bold: a mix of cayenne, garlic and onion powder, cumin, paprika, salt, pepper, olive oil, and fresh lime juice. Toss everything together, spread on a sheet pan, and bake—it’s that easy.

One of the best parts of this approach is the minimal cleanup: just one pan to wash. Leftovers reheat very well and can be transformed into other meals, like a quick flatbread pizza or an easy salad topping. Pair these fajitas with rice, tortilla chips, or a simple side salad for a complete meal.

Tips and tricks on this sheet pan chicken fajitas recipe

• Good side dishes: Spanish rice, roasted potatoes, simple black beans, or tortilla chips complement fajitas nicely.
• Are fajitas healthy? Yes—this recipe centers on lean protein and vegetables. To keep it lighter, use whole wheat tortillas or serve in lettuce wraps and reduce added oil.
• How to make them: Slice the peppers and onions, toss with chicken and seasoning until well coated, then roast on a sheet pan at 425°F (220°C) for about 20–22 minutes.
• Favorite toppings: Shredded cheese, fresh cilantro, diced avocado or guacamole, salsa, and a squeeze of lime all work beautifully.
• Make-ahead note: You can prep the vegetables and mix the seasoning in advance; store separately from the chicken until ready to bake.

Some more Mexican-inspired recipes to try

• Homemade Guacamole – a fresh avocado dip with red onion, lime, and spices.
• Pico de Gallo – a bright, fresh topping of tomatoes, onion, jalapeño, cilantro, and lime.
• Baked Southwestern Eggrolls – crispy wraps filled with spinach, corn, beans, cilantro, and cheese.

Yield: 6 servings

Sheet Pan Chicken Fajitas

Quick and easy 30-minute sheet pan fajitas with chicken, bell peppers, and onions tossed in a homemade fajita seasoning. Serve with warmed tortillas and desired toppings for a simple, satisfying dinner.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Ingredients

• 8 chicken tenderloins
• 1 yellow bell pepper
• 1 red bell pepper
• 1 orange bell pepper
• 1/2 red onion
• 2 tablespoons olive oil
• 1 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fresh lime juice
• 1/4 cup cilantro, optional
• 6 tortillas

Instructions

1. Preheat the oven to 425°F (220°C).
2. Slice the bell peppers and onion about 1/4″ thick. Place the vegetables in a large bowl and add the chicken.
3. Add the olive oil, cayenne, garlic powder, onion powder, cumin, paprika, salt, pepper, and lime juice. Toss everything together until the chicken and vegetables are evenly coated.
4. Spread the mixture in a single layer on a sheet pan. Bake for 20–22 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
5. Remove from the oven and sprinkle with cilantro if desired. Serve hot in tortillas with your preferred toppings.

Notes

Originally shared on Yellow Bliss Road. For meal prep, keep cooked components refrigerated in separate containers and reheat when ready to serve.

Nutrition Information:

Amount Per Serving:
Calories: 227

Looking for more Mexican recipes?

Here are a few other inspired dishes to try from fellow food bloggers and recipe creators:

• Slow Cooker Mexican Beef
• Guacamole Eggrolls
• Bacon Taco Dip