Sheet Pan Chicken Fajitas

There’s something incredibly satisfying about a meal that brings a little bit of joy, especially when it’s packed with vibrant flavors and colors. The Sheet Pan Chicken Fajitas are precisely that! With tender chicken breast strips mixed with crisp bell peppers and onions, each bite is a fiesta of taste. The best part? Everything cooks in one pan, making clean-up a breeze. Your kitchen will be filled with a delightful aroma that’s sure to get everyone excited for dinner.

I first stumbled upon this gem while looking for something simple yet fun to prepare for my family on a busy weeknight. We were craving a taste of Mexico, but I didn’t want to spend hours in the kitchen. Lo and behold, this recipe for Sheet Pan Chicken Fajitas was the perfect solution! It’s quick, budget-friendly, and feels like a treat even on the busiest of nights. I can’t wait for you to try it!

How to Make Sheet Pan Chicken Fajitas

1. Preheat the oven: Start by preheating your oven to 425°F, and don’t forget to spray a baking sheet with nonstick spray. This helps with easy clean-up!
2. Combine the ingredients: In a large bowl, toss together the sliced chicken breasts, sliced bell peppers, and the thinly sliced onion. Add the minced garlic and drizzle in the olive oil, ensuring everything is well coated.
3. Season it up: In a separate small bowl, mix together the chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne powder, oregano, salt, and pepper. Sprinkle this spice mixture on top of the chicken and vegetables, tossing until everything is evenly coated.
4. Bake: Transfer your seasoned chicken and vegetable mix onto the prepared baking sheet. Bake for about 18-22 minutes, or until the chicken reaches an internal temperature of 160°F. The edges will be beautifully caramelized, and your kitchen will smell heavenly.
5. Prepare the rice: While the fajitas are baking, cook the rice according to the package directions. You can keep it simple, or add some spices to the water for added flavor.
6. Make the crema: In a bowl, mix the Greek yogurt, mayo, lime juice, minced garlic, salt, onion powder, and chopped cilantro until smooth and well combined. This creamy topping is the perfect complement to the fajitas.
7. Assemble your bowls: Layer your cooked rice, then add the delicious chicken and pepper mixture. Drizzle the crema over the top and finish with your favorite toppings like guacamole, pico de gallo, and additional cilantro.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the chicken fajitas mixture for up to 3 months. Reheat in the microwave for 2-3 minutes or in the oven at 350°F until heated through. Keep in mind that the texture might change slightly, so a splash of lime juice or a dollop of sour cream can help refresh the flavors!

They say cooking is an art, and this recipe is proof of that! Each time you whip up these vibrant Sheet Pan Chicken Fajitas, you’re not just making dinner; you’re creating a moment of joy and warmth. With layers of flavor and customizable toppings, it invites everyone to indulge their taste buds and enjoy every scrumptious bite. I encourage you to experiment with ingredients, have fun assembling your bowls, and bring your own personality to the dish. Your flavor journey awaits!

Recipe FAQs

Sheet Pan Chicken Fajitas

Recipe Author: Linsey

These Sheet Pan Chicken Fajitas are packed with irresistible flavor and made with fresh ingredients. Perfect for a quick weeknight dinner or a casual gathering with friends!

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• Prep Time 15 minutes
• Cook Time 40 minutes
• Yield 8 servings 1x

Ingredients

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• 1.5 lb chicken breasts, sliced into strips against the grain
• 3 bell peppers, multicolor sliced into thin strips
• 1 large yellow onion, sliced thinly
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1.5 tbsp chili powder
• 1 tbsp smoked paprika
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp cayenne powder
• 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp pepper
• 2 cups rice, uncooked
• toppings: guacamole, pico de gallo, cilantro
• 1/2 cup 4% plain greek yogurt
• 2 tbsp mayo
• juice of 1 large lime
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp onion powder
• 1/4 cup chopped cilantro

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Instructions

1. Preheat the oven to 425°F and prepare a baking sheet with nonstick spray.
2. In a large bowl, combine sliced chicken, peppers, onion, minced garlic, and olive oil; toss well to coat.
3. In a separate bowl, mix together chili powder, smoked paprika, cumin, onion powder, garlic powder, cayenne, oregano, salt, and pepper, then sprinkle over the chicken mixture and toss.
4. Spread the chicken and vegetable mixture on the baking sheet and bake for 18-22 minutes, or until the chicken reaches an internal temperature of 160°F.
5. Cook rice as directed on the package.
6. Combine all crema ingredients in a bowl until smooth and well mixed.
7. Assemble the bowls with a base of rice, topped with chicken, peppers, and your choice of toppings. Drizzle with the crema and add extra cilantro.

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Notes

Feel free to customize your toppings based on your preference.
For a spicy kick, add more cayenne powder to the chicken mixture.
This dish can be easily meal-prepped for quick lunches during the week.

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Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 2g
• Sodium: 580mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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