Easy Sheet Pan Chicken Fajitas (Ready in 30 Minutes!)
These Sheet Pan Chicken Fajitas turn a classic Tex-Mex favorite into a quick, no-mess dinner. Juicy seasoned chicken strips roast alongside colorful bell peppers and onions for bold, smoky flavor — all on one pan. With fast prep and easy cleanup, it’s perfect for busy weeknights, meal prep, or feeding a crowd.
Ingredients
For the Fajitas
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2 lbs chicken breasts, sliced into ¼-inch strips
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3 bell peppers (red, yellow, green), sliced
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2 large onions, sliced
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3 tablespoons olive oil
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Juice of 2 limes
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16–18 small flour or corn tortillas
For the Fajita Seasoning
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon oregano
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1 teaspoon salt
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½ teaspoon black pepper
Optional Toppings
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Fresh cilantro
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Sour cream
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Guacamole
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Pico de gallo
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Shredded cheese
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Lime wedges
Instructions
1. Prep
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Preheat oven to 425°F (218°C)
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Line a large sheet pan with parchment paper or foil
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Slice chicken, peppers, and onions into even strips
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Mix all seasoning ingredients in a small bowl
2. Season & Arrange
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Place chicken and vegetables on the sheet pan
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Drizzle with olive oil and lime juice
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Sprinkle seasoning evenly over everything
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Toss to coat well
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Spread into a single layer (avoid overlapping for best roasting)
3. Cook
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Bake for 20–25 minutes, stirring halfway
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Cook until chicken reaches 165°F (75°C)
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Optional: broil 2–3 minutes at the end for extra char
4. Serve
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Warm tortillas
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Fill with chicken and veggies
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Add toppings and a squeeze of fresh lime
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Serve immediately
Notes
✔ Slice chicken thin so it cooks quickly and evenly
✔ Don’t overcrowd the pan — roasting needs space for caramelization
✔ Swap chicken for shrimp or steak if desired
✔ Make it low-carb by serving over lettuce or cauliflower rice
✔ Great for meal prep — leftovers keep 3–4 days in the fridge