Dinner

Sheet Pan Fajitas Recipe

ByMariam Harutyunyan October 11, 2026October 11, 2026

Introduction

Sheet Pan Fajitas are a quick and flavorful way to enjoy this classic Tex-Mex favorite with minimal cleanup. Tender chicken, colorful peppers, and onions are cooked together with bold spices on a single pan. This easy recipe is perfect for busy weeknights or casual gatherings.

The image shows a metal baking tray filled with sliced cooked chicken breast pieces, mixed with strips of red and yellow bell peppers and translucent cooked onions. Fresh green cilantro leaves are scattered on top along with several wedges of lime placed evenly across the dish. On the right side of the tray, two folded soft white flour tortillas rest partially on the food. Below the tray, a white plate holds more folded flour tortillas. The background is a white marbled surface with a small bunch of green cilantro in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 tablespoon lime juice (from about 1 lime)

2 teaspoons chili powder
1 teaspoon ground cumin

1 1/4 teaspoons garlic powder
1 teaspoon smoked paprika

Salt and freshly ground black pepper (to taste)
1 1/2 pounds boneless, skinless chicken breasts (thinly sliced into strips)
2 large bell peppers (any color, seeded and sliced into strips)

1 large yellow onion (peeled and sliced into strips)
Fresh cilantro (roughly chopped, for garnish, optional)
8 small flour tortillas

Sour cream (for serving, optional)
Lime wedges (for serving)

Instructions

Step 1: Preheat your oven to 425°F.

Step 2: In a small bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
Step 3: In a large bowl, add the chicken, bell peppers, and onion. Pour the marinade over the top, and toss until everything is evenly coated.
Step 4: Spread the chicken and vegetables on a large sheet pan in a single, even layer.

Step 5: Bake in the preheated oven for approximately 17 to 20 minutes, stirring once halfway through, until the chicken is thoroughly cooked and the vegetables are tender. Then, switch to the broiler setting and briefly broil to lightly char the edges, taking care not to burn the food, about 2 minutes.
Step 6: Remove the pan from the oven. Sprinkle chopped cilantro over the top, if using.
Step 7: Warm the tortillas (30 to 40 seconds in the microwave works well). Spoon the chicken and vegetable mixture onto each tortilla. Add a dollop of sour cream if desired, then serve immediately with lime wedges for squeezing.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the marinade.
Try swapping chicken for thinly sliced steak or shrimp for a different protein.
Use corn tortillas instead of flour tortillas for a gluten-free option.

Adding sliced jalapeños to the sheet pan boosts the spice and flavor.

Storage

Store leftover fajita mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Tortillas are best stored separately at room temperature or wrapped in foil.

How to Serve

A close-up of a metal baking tray filled with cooked chicken strips that are light brown with spices, mixed with sautéed onions that are soft and translucent, red and yellow bell pepper slices that add bright color, and fresh green cilantro leaves scattered on top. There are several lime wedges with a light green peel resting on the chicken and vegetables. In the top right corner, two folded white tortillas are placed partly visible. The tray is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I meal prep this fajita mixture?

Yes, this dish is great for meal prepping. Prepare the fajitas in advance and store the cooked mixture in the fridge. Reheat portions as needed for quick lunches or dinners.