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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.
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.
What To Serve With Sheet Pan Chicken Fajitas
Good choices for fajita toppings are:
- Sliced avocado
- Fresh, chopped cilantro
- Sour cream or plain Greek yogurt
- Grated cheese
- Chopped jalapenos
- Fresh lime juice from lime wedges
- 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.
Drink Ideas For Serving With Fajitas
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.
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.
If you want these spicy, add a half teaspoon of cayenne pepper along with the other spices.
How To Make Sheet Pan Fajitas
Preheat oven to 400 F. Prep the chicken by slicing it into strips.
Prep the veggies. Slice them into thick slices.
In a large mixing bowl, combine the chicken and veggies with the spices and 1 tablespoon of oil.
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.
Remove from the oven and serve with your favorite toppings inside a tortilla.
Once cooked, store leftovers in an airtight container and store in the fridge for up to 3 days.
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
- Put these in larger whole wheat flour tortillas to make a wrap.
- Use a large lettuce leaf to make a lettuce wrap
- Mix this into rice for an easy lunch
More Healthy Fajita Recipes
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Sheet Pan Fajitas Recipe Card + Video
Sheet Pan Fajitas Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
- 2 standard sheet pans
- 2½ 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)
- Preheat the oven to 400 F. Prep the chicken by slicing it into strips.
- Prep the veggies. Slice them into thick slices.
- In a large mixing bowl, combine the chicken and veggies with the spices and 1 tablespoon of oil.
- 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.
- Remove from the oven and serve with your favorite toppings inside a tortilla.