Fajita night has never been so easy or so flavorful. Marinade your veggies and chicken all in the same bag, dump them onto a sheet pan, and bake until the veggies are crisp and the chicken is tender!
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Why You’ll Love Sheet Pan Chicken Fajitas
Imagine the most flavorful chicken fajita dinner, but so easy and flavorful you’re amazed. This sheet pan chicken fajita dinner starts off by marinading the chicken and veggies together, then they’re baked until perfectly cooked and the chicken is tender. Serve in toasted tortillas and top with your favorite salsas and guacamole!
I love this dinner because it’s so easy to prep and means we get a family favorite dinner: taco night.
Looking for more delicious sheet pan dinners? We’ve got you. Try our Greek Chicken and Potatoes Sheet Pan Dinner, Balsamic Chicken Sheet Pan Dinner, Sheet Pan Sweet and Sour Chicken, and Crispy Sheet Pan Chicken Quesadillas.
Recipe Ingredients
This ingredient list is incredibly simple! You’ll need to grab a few ingredients for the marinade, the chicken itself, a couple of bell peppers, an onion, and then all of the goods to serve your sheet pan chicken fajitas with. Here’s the full breakdown:
- 1 ½ pounds of chicken tenders
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 purple onion, thinly sliced
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of oregano
- Juice of 2 limes
- Charred corn tortillas, for serving (optional)
- Guacamole, for serving (optional)
- Cilantro, for serving (optional)
- Fresh limes, for serving (optional)
- Rice, for serving (optional)
- Beans, for serving (optional)
Ingredient Modifications and Variations
Looking for ingredient modifications and variations? You’re in the right place! Here are a few of our best ideas for subs and swaps:
- Use a different cut of chicken – we chose chicken tenders here, but chicken thighs or breasts cut into ½-inch-thick pieces would work great too!
- Use any color bell peppers – while this recipe calls for one yellow and one red bell pepper, know that any 2 bell peppers will work just as well here. Throw in a green bell pepper, or use 2 bell peppers of the same color. Whatever you have/whatever you can find will be just fine!
- Use any tortillas – we used charred corn tortillas here, but you can absolutely use ANY tortilla you love.
- Mix up the toppings and sides – we chose to top our chicken fajita tacos with guacamole and cilantro, but you can top yours with anything you love. Sour cream, shredded cheese, anything! On that same note, feel free to sub the rice and beans for your favorite Mexican sides.
How To Make Sheet Pan Chicken Fajitas
- Marinate the chicken and veggies – add the chicken tenders, bell peppers, and onion to a gallon bag (we love these reusable bags), then add the olive oil, salt, pepper, and oregano to the bag. Seal the bag and massage it so that the chicken and veggies are all coated in marinade. Store in the refrigerator for 30 minutes (or up to 24 hours), until you’re ready to cook your sheet pan chicken fajitas.
- Preheat the oven to 375°F.
- Bake – spread the marinated chicken and veggies out on a sheet pan, and once the oven is preheated, bake for 30 minutes.
- Finish with lime juice – once it’s out of the oven, squeeze fresh lime juice over top the chicken fajita sheet pan.
- Serve and enjoy – serve your sheet pan fajitas alongside charred corn tortillas, rice, beans, guacamole, cilantro, and fresh lime wedges. Enjoy!
What To Serve With Chicken Fajitas
If you’ve ever ordered fajitas at a Mexican restaurant, you know that they come with a pretty big spread of tortillas, rice, beans, guacamole, sour cream, shredded cheese, and anything else you’d be tempted to put into a tortilla next to tender fajita meat.
This recipe is intended to mimic that build-your-own-style restaurant experience. So put out warmed tortillas, guacamole, cilantro, rice, beans, and anything else your heart desires! Then, build your own fajitas tacos using the yummy spread and enjoy!
If fajitas tacos aren’t your thing, try building fajita bowls using rice and beans as a base. Top with guacamole, sour cream, and any other goodies that you love!
How to Store and Reheat
Store any leftover fajita chicken and veggies in an airtight container in the refrigerator. Store the rest of your spread (think: guacamole, rice, beans, etc.) in separate containers in the fridge.
When you’re ready to enjoy the leftovers, reheat the chicken and veggies in the microwave or on a sheet pan in the oven until warmed through. Heat any other components that are best served warm, then build your fajita tacos and dig in!
Frequently Asked Questions
We used THIS rimmed sheet pan. Any sheet pan will do, though, as long as it’s got a small rim around it so that the fajita juices don’t run off the pan and into the oven. If you don’t have a rimmed sheet pan, you can absolutely use a large casserole dish instead.
No one likes soggy veggies, am I right? To get your fajita veggies soft but not soggy, be sure to use a cut of meat that doesn’t release a ton of fat while cooking, and use a large enough sheet pan for your veggies to really spread out during the cooking process.
Chicken needs to be cooked to an internal temperature of 165°F to be safe to consume. The easiest way to check the internal temperature of your chicken is to use a meat thermometer. We love in-oven meat thermometers because they constantly monitor the meat while it’s cooking (versus having to pause cooking to manually check the temperature over and over again) and alert you when it gets to temperature, making for perfectly cooked chicken every single time!
More Favorite Chicken Recipes
Sheet Pan Chicken Fajitas
Ingredients
- 1½ pounds chicken tenders
- 1 yellow bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 purple onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon oregano
- Juice of 2 limes
- Charred corn tortillas for serving (optional)
- Guacamole for serving (optional)
- Cilantro for serving (optional)
- Fresh limes for serving (optional)
- Rice for serving (optional)
- Beans for serving (optional)
Instructions
- Add the chicken tenders, bell peppers, and onion to a gallon bag (we love these reusable bags), then add the olive oil, salt, pepper, and oregano to the bag. Seal the bag and massage it so that the chicken and veggies are all coated in marinade. Store in the refrigerator for 30 minutes (or up to 24 hours), until you’re ready to cook your sheet pan chicken fajitas.
- Preheat the oven to 375°F.
- Spread the marinated chicken and veggies out on a sheet pan, and once the oven is preheated, bake for 30 minutes.
- Once it’s out of the oven, squeeze fresh lime juice over top the chicken fajita sheet pan.
- Serve your sheet pan fajitas alongside charred corn tortillas, rice, beans, guacamole, cilantro, and fresh lime wedges. Enjoy!
Recipe Notes
- Use a different cut of chicken – we chose chicken tenders here, but chicken thighs or breasts cut into ½-inch-thick pieces would work great too!
- Use any color bell peppers – while this recipe calls for one yellow and one red bell pepper, know that any 2 bell peppers will work just as well here. Throw in a green bell pepper, or use 2 bell peppers of the same color. Whatever you have/whatever you can find will be just fine!
- Use any tortillas – we used charred corn tortillas here, but you can absolutely use ANY tortilla you love.
- Mix up the toppings and sides – we chose to top our chicken fajita tacos with guacamole and cilantro, but you can top yours with anything you love. Sour cream, shredded cheese, anything! On that same note, feel free to sub the rice and beans for your favorite Mexican sides.
Nutrition
Yummy mix. Added extra lime, soy sauce, EVO, garlic powder, smoked paprika, chipolte powder and zucchini. Roasted at 425 for 20 min. Perfectly done!
That sounds great, Julie! Thanks for sharing!
So easy and flavorful! Will definitely make this on repeat.
Wahooo! So glad you loved it, Aimee!!