Name: 30 Minute Sheet Pan Chicken Fajitas
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 1 pound chicken breast tenders, cut into bite-size pieces; 1 red onion, thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 tablespoons olive oil; 1 tablespoon chili powder; 1 tablespoon cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried oregano; 1/2 teaspoon onion powder; Kosher salt, to taste; Fresh cracked black pepper, to taste

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This 30-minute sheet pan chicken fajitas recipe is my go-to for busy weeknights when I need something quick, flavorful, and family-approved. With just a handful of pantry spices, chicken, and colorful veggies, I can have a delicious dinner on the table in no time—no mess, no fuss, and minimal cleanup.

30 Minute Sheet Pan Chicken Fajitas

Why You’ll Love This Recipe

I love how simple and satisfying these sheet pan chicken fajitas are. The entire meal roasts together on one pan, creating the perfect balance of charred edges and tender bites. I don’t need to stand over a stove, and the homemade fajita seasoning blows the store-bought packets out of the water. Plus, I can easily customize it with whatever veggies or proteins I have on hand. It also works beautifully for meal prep—I usually make a double batch and enjoy leftovers in salads or burrito bowls all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound chicken breast tenders, cut into bite-size pieces
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon onion powder
Kosher salt
Fresh cracked pepper

Directions

I preheat the oven to 400°F.
On a large baking sheet, I spread out the chicken, red onion, and all three peppers in a single layer.
Then I drizzle everything with olive oil.
I sprinkle on the chili powder, cumin, garlic powder, paprika, oregano, onion powder, and generous pinches of salt and pepper.
I toss everything right on the pan to coat it evenly in oil and seasoning.
I bake it for 10 minutes, then stir everything around and bake for another 5 minutes.
To finish, I turn on the broiler and broil for 2–3 minutes until the edges get beautifully crispy and slightly charred.
I serve the fajitas on warm flour tortillas with my favorite toppings like avocado, sour cream, salsa, and fresh cilantro.

Servings and timing

This recipe serves 4 to 6 people and takes just 28 minutes from start to finish—10 minutes to prep and 18 minutes to cook.

Variations

I like to change things up depending on what I have in the fridge:

Swap the protein: Shrimp or thinly sliced steak work really well.
Extra veggies: Sometimes I throw in mushrooms, zucchini, or even poblano peppers for extra flavor.
Spicy twist: I add a pinch of cayenne or chipotle powder when I want a little heat.
Make it a bowl: I serve the fajita mixture over rice or greens with black beans and corn for a burrito bowl vibe.

storage/reheating

To store leftovers, I place everything in an airtight container and refrigerate for up to a week. I usually notice a little moisture from the veggies after sitting, which is totally normal—I just drain it before reheating.

If I want to freeze, I either:

Prep everything raw with oil and spices, seal it in a freezer bag, and freeze for up to 3 months. I thaw it overnight in the fridge before cooking.
Freeze cooked leftovers for 2–3 months, though the veggies get a bit softer when thawed.

For reheating, I microwave smaller portions or toss everything into a skillet with a splash of water. If I’m reheating a big batch, I spread it on a sheet pan and warm it in the oven at 350°F until heated through.

FAQs

Can I use a different kind of meat?

Absolutely. I’ve made this recipe with shrimp, steak, and even tofu. Just adjust the cook time depending on the protein.

What toppings go best with fajitas?

I like to top mine with sour cream, avocado slices, cilantro, a squeeze of lime, and a sprinkle of Cotija cheese. Salsa or Pico de Gallo works great too.

Why did my chicken turn out chewy?

Most likely it was overcooked. I always check for doneness and remove the chicken from the oven as soon as it hits 165°F internally.

Can I prep this meal ahead?

Yes! I often slice all the veggies and chicken and mix the spices a day or two in advance. When it’s dinnertime, everything is ready to toss on the pan and bake.

Can I use taco seasoning instead of fajita seasoning?

Sure. While fajita and taco seasonings have slight differences, they’re similar enough that taco seasoning works just fine in a pinch.

Conclusion

These 30-minute sheet pan chicken fajitas have become a staple in my kitchen. They’re fast, flavorful, and incredibly versatile. I love how they come together with minimal effort and can easily be tailored to fit whatever I’m craving. Whether I’m feeding a crowd or prepping lunches for the week, this recipe never lets me down.