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4.43 from 7 votes

Sheet Pan Chicken Fajitas Recipe

Are you ready to dive into a plate of perfectly seasoned fajitas - with all your favorite toppings, of course - while keeping your weeknight meal prep super simple? This recipe is for you.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 245kcal
Author Heather Dessinger


  • rimmed baking sheet


Fajita Seasoning + Oil Mixture

Meat + Veggies Mix

  • 1 red bell pepper (sliced into 1/4 inch slices)
  • 1 yellow bell pepper (sliced into 1/4 inch slices)
  • 1 green bell pepper (sliced into 1/4 inch slices)
  • 1 small red or yellow onion (sliced into 1/4 inch slices)
  • pounds chicken breasts (cut into thin strips)

Topping & Side Ideas


  • Preheat oven to 375F.
  • In a large bowl, add the oil, chili powder, cumin, garlic powder, paprika, salt, oregano, black pepper, and cayenne (if using). Stir until well combined.
  • Add veggie slices and chicken strips to the bowl and mix until they are well coated with the oil/spice mixture.
  • Place the chicken and veggies on a baking sheet in an even later.
  • Bake for 25-30 minutes, or until the chicken is fully cooked. Once the chicken is finished cooking, you can turn your oven to broil and place the pan close to the broiler for 2-5 minutes. This step is optional, but I like it because it browns the chicken and adds color to the veggies.
  • Remove the pan from the oven. Sprinkle with lime juice if using, then serve.


Nutrition facts are estimates. Calculations include the use of avocado oil and red onion.
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Calories: 245kcal | Carbohydrates: 8g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 546mg | Potassium: 639mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1348IU | Vitamin C: 82mg | Calcium: 36mg | Iron: 2mg