Sheet Pan Chicken Fajitas
One pan, five portions. Prep Sunday, eat all week.
Here's what I love about sheet pan fajitas: you can make a whole week's worth of lunches in 30 minutes flat, and everything cooks on one pan. No babysitting a skillet. No splatter on the stove. Just slice, season, spread, and roast. I make these every other Sunday. The chicken stays juicy, the peppers get that nice char, and the onions caramelize without turning to mush. Pack them in your containers with some rice or tortillas on the side, and you've got five days of grab-and-go meals that actually taste fresh on Wednesday. The key is cutting everything the same size so it cooks evenly, and not overcrowding the pan. Give the vegetables room to breathe and they'll roast instead of steam. Trust me on this one - I learned the hard way with a soggy batch back in October.
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Servings
5
Ingredients
Proteins
- •2 lbs boneless skinless chicken breasts
Vegetables
- •3 bell peppers (red, yellow, orange), sliced into strips
- •2 medium yellow onions, sliced into strips
Seasoning & Oil
- •3 tbsp olive oil
- •2 tsp chili powder
- •1 tsp cumin
- •1 tsp garlic powder
- •1 tsp paprika
- •1/2 tsp salt
- •1/4 tsp black pepper
For Serving
- •Lime wedges
- •Fresh cilantro (optional)
Instructions
- 1
Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.
- 2
Slice the chicken breasts into thin strips, about 1/2 inch wide. Try to keep them uniform so they cook evenly.
- 3
In a large bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and pepper. This is your fajita seasoning.
- 4
Add the chicken strips, sliced peppers, and onions to the bowl. Drizzle with olive oil and toss everything together until well coated with the seasoning.
- 5
Spread everything in a single layer on your sheet pan. Don't pile it up - give everything space or it'll steam instead of roast.
- 6
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken reaches 165°F and the vegetables are tender with some charred edges.
- 7
Let cool for 5 minutes, then portion into 5 meal prep containers. Squeeze fresh lime over each portion and add cilantro if using.
- 8
Storage: Refrigerate for up to 5 days. Reheat individual portions in the microwave for 90 seconds, or warm in a skillet over medium heat for 3-4 minutes.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.