Simplify prep and clean up with these sheet pan chicken fajitas, which are ready in a flash! They're great for all kinds of diets!
Sheet Pan Chicken Fajitas Bowl
Let the oven do all of the work for these chicken fajitas. All you need is one pan and about 20 minutes to have a healthy and wholesome meal prep ready for the entire week! No takeout is needed; this dish is way better. Plus, it makes your Sunday meal prep easy-peasy. Cook once, eat four times—so much wisdom in this! And we are all about finding sheet pan recipes that work great during the week. (Try these Sheet Pan Salmon Fajitas next!)
This recipe is great for those following a low-carb diet. You can serve as is or with keto tortillas. It's also paleo-friendly, gluten-free, dairy-free, and Whole30 compliant! Our only recommendation? Say, "Yes, I'll take the guacamole, please." Because we all know that avocados are life, no matter what kind of dietary plan you're following.
Sheet Pan Chicken Fajitas Ingredients
Who wouldn't want to eat fajitas for lunch all week? Or dinner! Here's what you need:
- 1 ½ pounds chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 3 bell peppers, any color, sliced
- 1 onion, sliced
- Limes, for serving
How to Make Chicken Fajitas
This couldn't be easier. Slice everything up and toss it with taco seasoning and olive oil. Then, load it onto the sheet pan, which you've also greased with a little bit of oil, and bake for less than a half an hour. It's really that quick. Clean-up is a snap because you're basically only washing a knife, a cutting board and, once the meal is prepped or served, the sheet pan. Seriously.
Substitutions and Alterations
- Feel free to use chicken thighs instead of chicken breasts.
- Add fresh herbs at the end like chopped cilantro.
- Use a red onion for something a little sweeter, or a Vidalia onion for the sweetest onion.
- Kick up the heat and use a few shishito peppers if desired; not all of them are spicy but some are. It's an adventure!
How to Serve Sheet Pan Chicken Fajitas
Granted, we like this for a weeknight meal for all the aforementioned reasons. But there's no reason why you can't double or triple this (get more sheet pans, you'll need 'em!) recipe and serve it for a party. Put out all the fixins on the side so people can load up with the toppings they want, like sour cream, pico de gallo, cheddar and/or Monterey jack cheeses, chopped cilantro and, of course, guacamole. (Any kind of salsa would work, though, if you don't have pico. Skip the tortillas or opt for gluten-free or low-carb ones as needed. Or serve with regular rice or cauliflower rice.
How to Store Chicken Fajitas
Once they're prepped, this recipe will keep for up to 4 days in a sealed and airtight container in the fridge. Just reheat gently in the microwave or on the stovetop with a little bit of olive oil in the pan. You can also freeze these in an airtight zip-close plastic bag. Defrost overnight in the refrigerator and then reheat as directed. This kind of meal prep takes well to the freezer.
- 1.5 lbs chicken breasts boneless, skinless
- olive oil
- 1 tablespoon taco seasoning
- 3 ea bell peppers sliced
- 1 ea onion sliced thinly
- Fresh limes
- Preheat oven to 400ºF and grease a large rimmed baking sheet.
- Slice chicken into strips and season to coat with half of the taco seasoning. Lightly drizzle seasoned chicken with half of the olive oil and transfer to the baking sheet.
- Add the sliced veggies to the sheet and drizzle with a little olive oil and the rest of the taco seasoning, if desired.
- Bake at 400ºF until chicken strips are cooked through and the veggies are tender, about 20-25 minutes.
- Remove from oven and squeeze fresh lime juice over the whole pan. Serve as desired in tortillas or over cauliflower rice.
- Optional: Serve with *gluten-free tortillas* or cauliflower rice, pico, guacamole