Sheet Pan Chicken Fajitas

Sheet Pan Fajitas are one of the world’s easiest meals to cook and clean, which makes it a go-to, healthy weeknight option. Line your sheet pan with heavy duty aluminum foil to ensure a quick clean-up!

Gluten-free? Incorporate toasted corn tortillas instead of flour. (Toast over a grill, griddle, or open flame on gas range for BEST flavor.)

Following Paleo or Whole30? Simply replace tortilla with a lettuce wrap. (We recommend Bibb lettuce because the leaves are large and more malleable than iceberg lettuce.)

Sheet Pan Chicken Fajitas

Print Recipe
Serves: 4-6 Cooking Time: 20 minutes


  • 2 tbsp. olive oil
  • Large onion, sliced
  • Red + yellow pepper, sliced
  • 1 tbsp. minced garlic
  • 2 lbs. chicken fajita meat (breast sliced in strips)
  • 2 tsp. kosher salt
  • 2 tsp. ground cumin
  • 2 tsp. garlic powder
  • Lime, cut into wedges
  • Fresh cilantro leaves



Preheat oven to 400 degrees. Cover sheet pan in aluminum foil.


Combine all ingredients in a large bowl so that chicken and vegetables are thoroughly coated in oil and spices. Spread out all ingredients on sheet pan. Cook for 20-25 minutes until chicken is cooked through.


Serve with flour or corn tortillas,or lettuce wraps, fresh lime, cilantro, guacamole.

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