Sheet Pan Fajitas Recipe

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Make these easy and healthy sheet pan fajitas for a busy weeknight. Make the filling ahead to save time.

Dinner has never been easier! Sheet pan recipes are one of the easiest ways to get dinner on the table. They don’t require a lot of fuss to make, and in most cases, you can prep them on the weekend for a busy weeknight ahead.

Finished Sheet Pan Fajitas on a cutting board.

How To Avoid Soggy Vegetables

Often, people stick their chicken and veggies into the oven together and expect them to come out perfectly roasted like the chicken. But that’s not always the case. Because chicken and vegetables will cook at different rates, you have to make adjustments for the difference. In this case, the secret is in the last 5 minutes of cooking. Read on to find out how.

Make Ahead Sheet Pan Fajitas

If you want to prep this ahead of time, you can cut the meat and veggies and even toss them with the spices.

Up to 3 days – you can store this in the fridge in an airtight container while raw.

Over 3 days – you’ll want to pack this up tight and store it in the freezer. Thawing can be done in the fridge for 24 hours prior to cooking.

Just cooked Sheet Pan Fajitas on a baking pan.

What To Serve With Sheet Pan Chicken Fajitas

Good choices for fajita toppings are:

  • Guacamole
  • Sliced avocado
  • Fresh, chopped cilantro
  • Sour cream or plain Greek yogurt
  • Grated cheese
  • Chopped jalapenos
  • Fresh lime juice from lime wedges
  • Salsa
  • Pico de gallo

Setting Up A Fajita Bar

If you are serving this for guests, here’s the general idea for setting this up as a buffet.

Put the cooked fajita mix into a warming tray with tongs.

Set out the tortillas in a tortilla warmer. The cheap, styrofoam ones work really well. You can simply wrap the tortillas in a damp paper towel and microwave them for 1 to 2 minutes. Once warm, unwrap them and transfer them immediately to the warmer.

Based on the list above, place all the possible toppings that you want to offer your guests in individual bowl with serving spoons. Set plates to the side and don’t forget the napkins! Fajitas can be messy to eat.

You may also want to offer other sides such as refried beans and spanish rice.

Drink Ideas For Serving With Fajitas

An overhead view of chicken and veggies on a baking pan.

About The Ingredients

Boneless skinless chicken thighs – or boneless skinless chicken breasts. You can also use a beef steak or pork chop.

Green bell pepper – cut into thick strips. You can use any color. An orange or yellow bell pepper will work too if you don’t like green peppers.

Red bell pepper – cut into thick strips.

Red onion – cut into chunks with layers separated. You can also use yellow onion or white if that’s what you have on hand.

Oil – you’ll want 1 tbsp. for the skillet and 1 tbsp. for mixing with the veggies and chicken in the bowl.

Ground cumin

Garlic granules – or garlic powder.

Onion granules – or onion powder.

Chili powder – You can use paprika if you don’t have chili powder.

Salt – to taste after cooking.

Small tortillas – corn tortillas or whole wheat – These are the standard corn tortilla size.

Note: If you prefer, you can use 2 to 3 tbsp. of fajita seasoning. If you can’t find any at the store without sugar, you can make homemade fajita seasoning using this recipe here.

Recipe Tip

If you want these spicy, add a half teaspoon of cayenne pepper along with the other spices.

How To Make Sheet Pan Fajitas

Slicing a chicken thigh into strips.

Preheat oven to 400 F. Prep the chicken by slicing it into strips.

Slicing bell peppers into thick strips.

Prep the veggies. Slice them into thick slices.

Chicken and veggies mixed togehter with spices in a mixing bowl.

In a large mixing bowl, combine the chicken and veggies with the spices and 1 tablespoon of oil.

Uncooked, spiced chicken and veggies on a baking pan.

Spread the mix out in an even, single layer on your baking sheet. Cook for 50 minutes. Then switch to broiling on high for 5 minutes.

Just cooked Sheet Pan Fajitas still on the pan.

Remove from the oven and serve with your favorite toppings inside a tortilla.

Storage

Once cooked, store leftovers in an airtight container and store in the fridge for up to 3 days.

Freezing Instructions

If you have leftovers you want to freeze, it’s best to freeze this in single portions for easier thawing. Wrap in an airtight container and freeze for up to 4 months.

Ways To Use Leftovers

  1. Put these in larger whole wheat flour tortillas to make a wrap.
  2. Use a large lettuce leaf to make a lettuce wrap
  3. Mix this into rice for an easy lunch

Recipe Supplies

Mixing bowl set sold on Amazon. (Affiliate link)
Sheet pan set sold on Amazon. (Affiliate link)

More Healthy Fajita Recipes

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Finished Sheet Pan Fajitas on a cutting board.

Sheet Pan Fajitas Recipe

Delicious fajitas that are quick to prep and easy to make.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10 servings
Calories: 271kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 2 standard sheet pans

Ingredients

  • lbs. boneless skinless chicken thighs (of breasts)
  • 1 medium green bell pepper (cut into thick strips)
  • 1 medium red bell pepper (cut into thick strips)
  • 1 medium purple onion (cut into chunks with layers separated)
  • 2 tbsp. oil (divided)
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic granules (or garlic powder)
  • 1 tbsp. onion granules (or onions powder)
  • 1 tbsp. chili powder
  • salt (to taste after cooking)
  • 10 small tortillas (corn or whole wheat)

Instructions

  • Preheat the oven to 400 F. Prep the chicken by slicing it into strips.
    Slicing a chicken thigh into strips.
  • Prep the veggies. Slice them into thick slices.
    Slicing bell peppers into thick strips.
  • In a large mixing bowl, combine the chicken and veggies with the spices and 1 tablespoon of oil.
    Chicken and veggies mixed togehter with spices in a mixing bowl.
  • Spread the mix out in an even, single layer on your sheet pan(s). Cook for 50 minutes. Then switch to broiling on high for 5 minutes.
    Uncooked, spiced chicken and veggies on a baking pan.
  • Remove from the oven and serve with your favorite toppings inside a tortilla.
    Just cooked Sheet Pan Fajitas still on the pan.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 19g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 108mg | Sodium: 338mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 689IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 3mg
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