Sheet pan dinners have been trending in my kitchen lately because they are so easy to make and cleanup is minimal. On busy nights when you still want to give your family a healthy home-cooked meal, try this Sheet Pan Chicken Fajitas recipe. You can make it low carb, gluten free, and/or dairy free to meet your dietary needs!
You can make Sheet Pan Chicken Fajitas in 30 minutes or less, depending on how many shortcuts you use! Without any shortcuts, it only takes 10 minutes of prep, and then it cooks itself in the oven in just 20-25 minutes! In just 30 minutes, you can feed your family a delicious, healthy, low fat meal!
Shortcuts for Sheet Pan Chicken Fajitas:
- Use frozen chicken breast tenderloins: No prep needed, just place them on the sheet pan, season with fajita seasoning, and they’re ready to be baked! Slice them after they’re cooked.
- Pre-cut veggies: In the refrigerated produce section at most major grocery stores, you can find sliced peppers and onions packaged together. This takes the prep work out of the veggies!
- Frozen veggies: Frozen veggies are always welcome in my kitchen! They last longer, they’re always fresh, and they tend to be more affordable.
Sheet Pan Chicken Fajitas Optional Toppings:
- Shredded cheese
- Sour Cream
- Salsa
- Pico
- Guacamole
- Fresh chopped cilantro
How to customize Sheet Pan Chicken Fajitas for Dietary Restrictions:
These Sheet Pan Chicken Fajitas are easy to customize to meet your dietary needs. For a gluten free diet, make sure the fajita seasoning and tortillas are gluten free. For a low carb diet, use low carb tortillas or omit them completely! For a dairy free diet, choose dairy free toppings. Have people in your home with multiple dietary restrictions? This is one meal that will work for everyone! You could even use tofu or veggie based meat to make these Sheet Pan Fajitas vegan.
If you make this recipe and love it as much as my family does, please let us know! I love creating meals I know people enjoy!
What ingredients you need to make sheet pan chicken fajitas:
- Chicken breast tenderloins: Fresh or frozen, it doesn’t matter here! If you use fresh tenderloins, I suggest popping them in the freezer for about 30 minutes to make them easier to slice, but this is not an essential step. If using frozen tenderloins, just place them on the sheet pan, season them, and then slice after they’re cooked.
- Fajita seasoning: Any packet of fajita seasoning will work for this recipe.
- Avocado or olive oil spray
- Onion: Red, yellow, sweet, white…you pick.
- Bell peppers: Red and yellow are my favorites for color and flavor, but green peppers and orange peppers work too
- Salt & pepper
- Flour tortillas for serving: Or corn tortillas if that’s what you prefer. This ingredient is all about preference. I use Siete almond flour tortillas…they’re delicious and gluten free. My hubby uses Mission extra fluffy flour tortillas. I have friends who prefer low carb tortillas. This one is really about your personal preference.
How to make sheet pan chicken fajitas:
- Preheat oven to 400°
- Place chicken in freezer for about 30 minutes to make it easier to slice, and then cut the tenderloins into strips (I like to cut at a diagonal for longer strips rather than chunks)
- Place chicken strips onto half of a Sheet Pan and spray with oil. Sprinkle with packet of fajita seasoning and toss to coat well. Arrange seasoned chicken in an even layer on half of the sheet pan.
- Cut onions and peppers into strips, add to other half of sheet pan, spray with oil, sprinkle with salt and pepper, and toss to combine. Arrange in an even layer
- Place sheet pan in oven and bake at 400° for 20-25 minutes, until chicken is cooked through and veggies have softened
- Serve with flour tortillas, and your favorite fajita toppings, such as cheddar, sour cream, guacamole, and salsa!
- Make 4 servings
A few of my other favorite quick and easy dinners:
Sheet Pan Salmon and Asparagus with Brussels Sprouts
Sheet Pan Honey Mustard Chicken and Veggies
Sheet Pan Chicken Fajitas
Ingredients
- 1 pound chicken breast tenderloins
- 1 packet fajita seasoning
- acovado or olive oil spray
- 1 large onion
- 1 red bell pepper
- 1 yellow bell pepper
- salt & pepper
- flour tortillas
Instructions
- Preheat oven to 400°
- Place chicken in freezer for about 30 minutes to make it easier to slice, and then cut the tenderloins into strips (I like to cut at a diagonal for longer strips rather than chunks)
- Place chicken strips onto half of a Sheet Pan and spray with oil. Sprinkle with packet of fajita seasoning and toss to coat well. Arrange seasoned chicken in an even layer on half of the sheet pan.
- Cut onions and peppers into strips, add to other half of sheet pan, spray with oil, sprinkle with salt and pepper, and toss to combine. Arrange in an even layer
- Place sheet pan in oven and bake at 400° for 20-25 minutes, until chicken is cooked through and veggies have softened
- Serve with flour tortillas, and your favorite fajita toppings, such as cheddar, sour cream, guacamole, and salsa!
- Make 4 servings