I know how much you all love a healthy, balanced meal that can be made without any fuss and with minimal washing up, and today I’ve got one for you that’s been a regular in my recipe rotation for as long as I can remember! These sheet pan chicken fajitas are made with tender chicken, crunchy and colorful veggies, and you can choose whether to use a packet of fajita seasoning mix or make your own from scratch with some store cupboard spices. It’s truly THE BEST quick and easy midweek meal, and it’s always a big hit with the whole family (fussy kids included).

Serve the traditional way with wraps and all your favorite toppings like cheese, sour cream, and guacamole, or if you like, you can get a bit more creative and add them to lettuce cups for a low-carb option, or even as part of a fajita bowl with rice, cauliflower rice, or quinoa as a base!

Ingredients

Chicken breast
Yellow onion
Bell peppers
Packet of fajita seasoning (or use the homemade fajita mix recipe below)
Olive oil
Lime (optional)

Homemade Fajita Seasoning Mix:

Chili powder
Paprika
Onion powder
Garlic powder
Ground cumin
Cayenne pepper
Sugar
Salt

How To Make These Sheet Pan Chicken Fajitas

Do you prefer a printable recipe card? No worries, I’ve included one for you at the bottom of this post! It includes ingredients, measurements, and instructions, and you can print it out to use at home for screen-free cooking.

Preheat the oven to 400°F/200°C.
Slice the onion and bell peppers into thin 1/4-inch strips. Cut the chicken breast into thin strips.

Combine the chicken strips with 1 tablespoon olive oil and the fajita seasoning in a large bowl. Toss until the chicken is fully coated.

Spread the sliced onions and peppers onto a large sheet pan, then toss them with 1 tablespoon of olive oil until evenly coated.
Scatter the seasoned chicken strips evenly over the vegetables.

Bake for 35–40 minutes, stirring everything once about halfway through.
Optional: After removing from the oven, squeeze the juice from a lime over the chicken and vegetables for a fresh, zesty finish.
Serve with warm tortillas and your favorite fajita toppings like sour cream, salsa, guacamole, or shredded cheese.

Serving Suggestions for Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are seriously versatile! Here are a few easy and delicious ways to serve them:

🌮 Classic Fajita Style

Serve them straight off the pan with warm flour or corn tortillas. Let everyone load up their own with toppings like shredded cheese, sour cream, guacamole, salsa, and fresh cilantro.

🥗 Fajita Bowls

Skip the tortillas and build a bowl with rice, cauliflower rice, or quinoa as a base. Add beans, avocado, and lime for a complete, balanced meal.

🥬 Low-Carb Option

Scoop the fajitas into crisp romaine or butter lettuce leaves for easy lettuce wraps. Add a dollop of salsa or Greek yogurt for extra flavor, if you like.

Variations – Make Them Your Own

This recipe is a great base, but it’s also super flexible! Here are a few ways to switch things up:

🐓 Switch the Protein

Use chicken thighs instead of breasts for extra juiciness.
Try thinly sliced steak or tofu for a different spin.

🫑 Change Up the Veggies

Add mushrooms, zucchini, or cherry tomatoes to the sheet pan for extra color and flavor. Softer veggies will cook faster, so I tend to add them 5-10 minutes into the cooking process so they’re tender with a nice char, without getting burnt.
Use red onions for a sweeter flavor or add jalapeños if you like heat.

🌮 Spice It Your Way

Amp up the heat with more cayenne, some red chili flakes, or a drizzle of hot sauce.
Use smoked paprika for a deeper, smoky flavor.

🧀 Make It Cheesy

Sprinkle shredded cheese over the pan during the last 5 minutes of baking for a melty, cheesy finish.
Or serve with queso dip on the side for dunking.

Print Recipe

Sheet Pan Chicken Fajitas

These sheet pan chicken fajitas are a quick, flavorful dinner made with seasoned chicken, colorful bell peppers, and onions—all roasted together for easy cleanup. Perfect for stuffing in tortillas or serving over rice, and ready in under an hour!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Servings:

Ingredients

1 lb chicken breast cut into thin strips
1 large yellow onion thinly sliced
3 bell peppers cored and sliced into strips (I used yellow, red, and orange)
1 packet fajita seasoning or use homemade fajita mix recipe below
2 tbsp olive oil
1 lime optional

Fajita Seasoning Mix

1 tablespoon chili powder
1/2 tablespoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon sugar
1/2 teaspoon salt

Instructions

Preheat the oven to 400°F/200°C.
Slice the onion and bell peppers into thin 1/4-inch strips. Cut the chicken breast into thin strips.
Combine the chicken strips with 1 tablespoon olive oil and the fajita seasoning in a large bowl. Toss until the chicken is fully coated.
Spread the sliced onions and peppers onto a large sheet pan, then toss them with 1 tablespoon of olive oil until evenly coated.
Scatter the seasoned chicken strips evenly over the vegetables.
Bake for 35–40 minutes, stirring everything once about halfway through.
Optional: After removing from the oven, squeeze the juice from a lime over the chicken and vegetables for a fresh, zesty finish.
Serve with warm tortillas and your favorite fajita toppings like sour cream, salsa, guacamole, or shredded cheese.

And just like that, dinner’s done—no stovetop juggling, no mountain of dishes, just bold, sizzling flavor straight from the oven. These sheet pan chicken fajitas are easy enough for a weeknight, tasty enough for guests, and endlessly customizable.

Whether you’re piling them into tortillas, loading up a rice bowl, or going low-carb with lettuce wraps, this recipe is one you’ll want on repeat. Don’t forget the lime and your favorite toppings! If you’ve tried this recipe, I’d really appreciate it if you could leave a quick review in the comments section below – it helps me to create and develop more meals that you’ll love making in your own kitchen.