Sheet Pan Chicken Fajitas

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It seems like sheet pan recipes are all the rage, which really shouldn’t come as a surprise. Throw everything on a single baking pan and pop it in the oven. Only one pan to clean. So easy. What’s not to love? Except I’ve been very skeptical that everything comes out perfectly cooked at the same time. To test my suspicions, I decided to try this Food Network recipe to see if sheet pan cooking is really all that it’s cracked up to be. I substituted a few ingredients and changed the directions a bit.

Spoiler: These fajitas are amazing.

Mix up your seasonings. Slice up your veggies. The original recipe said to use baby bell peppers and yellow onions, but you can really go with any color bell pepper or onion. I chose red for both because they are sweet. Don’t forget to line your cookie sheet with aluminum foil to cut down on the mess.

Throw your veggies onto the pan. It’s ok if the veggies touch.

Hmmm…there seems to be a lot of “throwing” going on. Please do not literally throw your food. Mom would not approve.

Next, drizzle olive oil over the veggies to add some “healthy” fat. The olive oil helps the veggies cook better and not end up dry. Don’t skip this step to save calories. Sprinkle with seasonings. All of this goes into the oven.

While the veggies are roasting, slice up your chicken into strips and toss with rest of the seasonings plus olive oil to help the seasonings stick. Pull out your veggies and place the chicken strips on top. Wait, I knew it. You can’t cook all of this at the same time, but I was surprised to see that the veggies took longer than the chicken.

Back in the oven. Go do something useful like empty the dishwasher. Before you know it, everything ready.

The veggies are perfectly cooked, not too crunchy, not wilted. The chicken is super tender and not dried out. From this point, you can squeeze a lime over the fajitas and start plating. The boys ate them with tortillas.

I made myself a fajita salad. Sorry. I ate mine before I had the chance to take a picture of it. It was delicious.

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Servings 6


  • 1 tablespoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 pound red bell peppers stemmed, seeded, and sliced
  • 1 large red onion halved and sliced
  • 2 tablespoons olive oil divided
  • 1 1/2 pounds boneless, skinless chicken breasts
  • juice of 1 lime
  • tortillas
  • fixings: cheese, guacamole, sour cream, salsa, cilantro, etc.


  • Preheat broiler to high.
  • Combine chili powder, salt, and pepper in a small bowl. Put sliced peppers and onions on a foil-lined rimmed baking sheet. Drizzle veggies with 1 tablespoon of olive oil and season with half of the seasoning mixture.
  • Broil for 10 minutes on the top rack until softened and starting to char.
  • Meanwhile, slice chicken into 1/4-inch-thick strips. In a large bowl, toss chicken with remaining seasoning mixture and 1 tablespoon of olive oil.
  • When the veggies are ready, place chicken strips over veggies. Return the sheet to the top rack of the broiler and cook for another 5 minutes. Chicken should be cooked through and starting to brown. Do not overcook.
  • Squeeze a lime over the chicken. Serve with tortillas and favorite fixings.