Once the weather starts to feel warmer, my thoughts turn to celebratory dinners, outdoor dining, and summer favorites. These Sheet Pan Chicken Fajitas fit the bill for all three! Fajitas are festive and the kids love the options to fill their tortillas or rice bowls with all of their favorite toppings. I love them because the prep is minimal and mostly hands-off.
Pair these fajitas with some Simple 3-Ingredient Sweet Corn Ice Cream for dessert!
Sheet Pan Chicken Fajitas Preparation
Get that oven preheated! To make for easy clean up, line two sheet pans with foil or parchment paper. I give the foil a spritz with cooking spray to ensure nothing sticks. Slice up your peppers, onions, and any garnishes (avocado, limes, or cilantro) on the cutting board first, then your chicken. Now prep the spice blend in a small bowl: add the ground spices and mix them together with the oil. Half of this will be used for the veggies, and the other half will get lime zest and juice mixed in for the chicken.
Toss the peppers and onions with the first half of the spice blend and lay them out on a sheet pan. I have to keep the onions and peppers separate for picky eaters (that would be me 🙋🏼♀️). Use the same large bowl and add the remaining spice mixture and the lime zest and juice along with the chicken. Coat the chicken and place on the second sheet pan. You are ready to cook with well-seasoned veggies and chicken!
The vegetables take longer to cook than the chicken with all of the steam they give off, so start those on the bottom rack first. Once they have cooked 10 minutes, add the chicken to the middle rack. Cook everything for 20 more minutes, then remove the sheet pans and switch the oven to broil. Toss the ingredients on each pan a bit, then broil each pan separately for 1-2 minutes until charred in some places.
Serving and Storage
These Sheet Pan Chicken Fajitas are natural friends with flour or corn tortillas, but play nicely with a bowl of rice too. Either way, while the pans are baking, gather up the toppings: guacamole or avocado, cilantro, lime, cheese (cotija is my favorite here), salsa, and sour cream. Also, do margaritas count as toppings? Pile up the chicken and vegetables on a serving platter and bring them to the table to oohs and ahhhs! Any leftovers can be sealed in an airtight container and refrigerated for 2-3 days.
I have added notes below if you want to prepare these ahead of time and refrigerate the foil packs for baking the next day. This is a great time saver if you want to make these during the week!
I hope you give these Sheet Pan Chicken Fajitas a try and that everyone loves them. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram so that I can give you a virtual high five and thank you for cooking one of my recipes. Comment below with any questions and please leave a review so others can find this recipe more easily!
Sheet Pan Chicken Fajitas
- 1 pound boneless and skinless chicken thighs (sliced into strips)
- 3 bell peppers (a mix of red, green, or yellow,sliced into strips)
- 1 large yellow onion (cut into thin wedges)
- 1 tablespoon chili powder
- 2 teaspoon cumin (ground)
- 1 teaspoon coriander (coriander)
- ½ teaspoon onion powder
- 1½ teaspoon kosher salt
- 2 tablespoon vegetable oil
- 1 teaspoon lime zest
- 2 tablespoon fresh lime juice
- tortillas (corn or flour), cooked rice, avocado or guacamole, cotija cheese, cilantro, sour cream, and additional lime wedges (optional, for serving)
- Preheat oven to 450°F. Line two sheet pans with parchment paper and set aside.
- In a small bowl, combine the spices, salt, and oil. Remove half of the mixture to a large bowl.
- To the remaining spice mixture, add the lime zest and juice. Reserve this for seasoning the chicken.
- Toss the peppers and onions with the spice mixture in the large bowl to coat them with the spices. Spread them out evenly over the first sheet pan.
- Add the chicken to the large bowl from the vegetables and pour over the reserved spice mixture plus lime juice and zest. Toss to coat the chicken. Spread the chicken out evenly over the second sheet pan.
- Add the vegetables to the bottom rack of the oven and bake for 10 minutes. Toss the vegetables and then add the chicken to the oven. Cook both an additional 20 minutes.
- Remove the sheet pans from the oven and switch the oven to broil. Once preheated, broil each sheet pan for 1-2 minutes or until vegetables and chicken are charred in places.
- Transfer chicken and vegetables to a platter and squeeze additional lime over the top. Serve with tortillas or rice and toppings.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.