Sizzling chicken and peppers roasted on one pan
Sheet Pan Fajitas
Sheet Pan Fajitas
40 minEasy
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
8 fajitas
Difficulty
Easy
Cost
Moderate
$$
Sheet Pan Fajitas
Sizzling chicken and peppers roasted on one pan
Seasoned chicken strips roasted with colorful bell peppers and onions on a single sheet pan. Serve in warm tortillas with all the fixings for an easy fajita night.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Sheet pan fajitas deliver all the sizzling flavor of restaurant fajitas with none of the stovetop splatter. Everything roasts together on one pan while you warm the tortillas and prep the toppings.
Ingredients
- 1.5 lbs boneless chicken breast, sliced into strips
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tbsp fajita seasoning
- 8 flour tortillas
OvenBake
Test Kitchen Pick
Sheet Pan
Helpful Tool
Why a good sheet pan helps here
The pan is doing more work here than it looks like. A sturdy, evenly heating sheet pan gives you better browning and fewer hot spots.
This recipe benefits from more even oven contact and easier cleanup.
- Promotes more even browning
- Useful across weeknight roasts and baking
A heavy rimmed sheet pan is one of the highest-use tools in almost any kitchen.
Shop sheet pan options for this recipeInstructions
- 1
Preheat oven to 425°F and line a large sheet pan with foil. Spray with cooking spray.
- 2
Toss chicken strips, bell peppers, and onion with olive oil and fajita seasoning on the pan. Spread in a single layer.
- 3
Roast 20-25 minutes, tossing halfway through, until chicken is cooked through and vegetables are charred at the edges.
- 4
Wrap tortillas in foil and warm in the oven the last 5 minutes of cooking.
- 5
Serve fajita mixture in warm tortillas with sour cream, cheese, guacamole, and salsa.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Chicken breastFlank steak or shrimp
Shrimp cooks faster—add it the last 8 minutes
Flour tortillasLettuce wraps for low-carb
Butter lettuce cups are a fresh, light option
Tips & Storage
Pro Tips
Spread everything in a single layer without overcrowding—use two pans if needed for proper caramelization.
Squeeze fresh lime juice over the fajitas just before serving for a bright, fresh flavor.
Storage
Refrigerate fajita filling up to 4 days. Store tortillas separately.
Reheating
Reheat filling in a hot skillet for 3-4 minutes until sizzling.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates12g
Fat36g
Fiber520mg
Sugar3g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use steak instead?
- Yes—flank steak sliced thin works beautifully. Cook to your desired doneness.
- How do I make my own fajita seasoning?
- Mix 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp each garlic powder, onion powder, and paprika.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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