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Sheet Pan Chicken Fajitas: Easy Meal Prep in 30 Minutes

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Quick and easy sheet pan chicken fajitas that come together in under 30 minutes. Perfect for meal prep or feeding a crowd, with juicy chicken, charred peppers, and a smoky-spicy seasoning blend.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breast, sliced into thin strips
  • 3 large bell peppers (mixed colors), sliced into thin strips
  • 1 large red onion, sliced into thin half-moons
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Flour or corn tortillas (8-10 small, for serving)
  • Sour cream or Greek yogurt (for serving)
  • Guacamole or sliced avocado (for serving)
  • Salsa or pico de gallo (for serving)
  • Shredded cheese (cheddar, Monterey Jack, or cotija, for serving)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 425°F (218°C). Position a rack in the center. Line a large sheet pan with parchment paper or aluminum foil.
  2. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne (if using). Whisk to combine.
  3. Slice chicken breasts against the grain into thin strips, about ½-inch thick.
  4. Slice bell peppers into thin strips, about ¼-inch wide. Slice red onion into thin half-moons.
  5. In a large bowl, combine sliced chicken, bell peppers, and red onion. Drizzle with olive oil and lime juice. Sprinkle seasoning blend over everything. Toss until evenly coated.
  6. Spread the chicken and vegetables in a single, even layer on the prepared sheet pan. Do not overcrowd.
  7. Roast for 15 minutes. Remove from oven, flip chicken and stir vegetables with tongs.
  8. Return to oven and roast for another 5-10 minutes, until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender with slightly charred edges. For extra char, broil for the last 2 minutes.
  9. Remove from oven and let rest for 5 minutes. Squeeze extra lime juice over top and sprinkle with fresh cilantro if desired. Serve immediately with warm tortillas and toppings, or let cool completely for meal prep.

Notes

For meal prep, let fajitas cool completely before portioning into containers. Store tortillas separately to prevent sogginess. Reheat in microwave for 90 seconds or in a dry skillet for fresher taste. The flavors deepen after a day in the fridge.

Nutrition

Keywords: sheet pan chicken fajitas, easy fajitas, meal prep fajitas, 30 minute dinner, chicken fajitas, sheet pan dinner

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