All-in-One Sheet Pan Fajita Chicken and Veggies

Ever have one of those nights where you’re craving something fresh and flavorful, but the thought of juggling multiple pots and pans makes you want to just order a pizza? Yeah, me too. That’s why this Sheet Pan Fajita Chicken and Veggies is my new weeknight superhero. It’s all the smoky, sizzling goodness of your favorite restaurant fajitas, but it all comes together on a single pan with minimal cleanup. Seriously, what’s not to love?

Why You’ll Love This

This recipe is the whole package. It’s a complete, healthy meal that hits your sheet pan and then goes straight to the table. Forget spending your evening washing dishes—you’ll only have one pan to clean. The flavors are so, so good, with that classic fajita smokiness from the spices and a bright, fresh finish from the lime and cilantro. It’s a meal that feels special enough for guests but is absolutely doable on your busiest Tuesday night. And the best part? You can customize it to exactly what your family loves.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch strips
• 3 bell peppers (use a mix of red, yellow, and green for color!), sliced
• 1 large red onion, sliced
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon chili powder
• 1 ½ teaspoons smoked paprika (for that essential smoky flavor!)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon oregano
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• Fresh cilantro and lime wedges, for serving

Let’s Get Cooking Step by Step

1. Preheat your oven to 400°F (200°C). Grab a large sheet pan—if you’re worried about sticking, you can give it a very light coating of cooking spray or line it with parchment paper.
2. In a small bowl, whisk together the olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, oregano, salt, and pepper. This is your magical fajita seasoning paste.
3. Place the sliced chicken, bell peppers, and onion in a large mixing bowl. Pour the seasoning mixture over everything and use your hands or a spatula to toss it all together until every piece is beautifully coated. Don’t be shy—get in there!
4. Arrange the chicken and veggies on your prepared sheet pan in a single layer. This is key for getting everything to roast instead of steam. You want a little space between the pieces.
5. Pop the pan into the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (it should read 165°F on an instant-read thermometer) and the veggies are tender with slightly charred edges. For extra browning, you can turn on the broiler for the last 2-3 minutes—just keep a very close eye on it!
6. Remove the pan from the oven. Let everything rest for just a minute, then give it a good squeeze of fresh lime juice and a generous sprinkle of chopped cilantro. So good.

Sheet Pan Cooking Tips

• Don’t overcrowd the pan! If everything is piled on top of each other, the veggies will steam and get soggy instead of developing those delicious roasted, crispy edges. If your pan seems full, use two!
• Cut your chicken and veggies into roughly similar sizes. This ensures everything finishes cooking at about the same time.
• For the easiest cleanup ever, line your sheet pan with parchment paper or a silicone baking mat.
• Give everything a good toss halfway through the cooking time if you remember. But honestly, if you forget, it’ll still turn out just fine.
• Want even more flavor? Let the chicken and veggies marinate in the spice mix for 15-30 minutes in the fridge before spreading them on the pan.

Variations & Substitutions

This recipe is incredibly flexible! You can easily tailor it to your tastes or what you have in the fridge.

• Protein Swap: Not feeling chicken? Try this with shrimp (they’ll cook faster, so check at 10-12 minutes) or thinly sliced flank steak.
• Veggie Power: Clean out the produce drawer! Sliced zucchini, yellow squash, or even broccoli florets would be fantastic additions or substitutions.
• Spice Level: The recipe as written has a mild warmth. For more heat, add a pinch of cayenne pepper to the spice mix or serve with sliced jalapeños on the side. Honestly, if you hate heat, just leave the chili powder out and double up on the smoked paprika.
• No Lime Juice? Lemon juice will work in a pinch, but the lime flavor is pretty classic for fajitas.

Serving Ideas & Pairings

The obvious and delicious choice is to serve your sizzling sheet pan fajita chicken and veggies with warm flour or corn tortillas. Set up a little DIY fajita bar with bowls of toppings like guacamole, sour cream, pico de gallo, and shredded cheese. But it’s also amazing served over a bed of cilantro-lime rice or tucked into a burrito bowl with some black beans and lettuce. It’s one of those perfect easy healthy dinner options that everyone can build just the way they like it. For a complete spread, pair it with a simple side like a black bean salad or a quick corn and avocado salad.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is in a skillet over medium heat until warmed through. This helps the chicken and veggies retain their texture better than the microwave, which can make them a bit soft. You can also pop individual portions back on a sheet pan in a 350°F oven for about 10 minutes. I don’t recommend freezing, as the bell peppers can become watery when thawed.

Frequently Asked Questions

• Can I make this with frozen chicken? I don’t recommend it. Thaw your chicken first. Using frozen will add too much water to the pan and everything will steam instead of roast, leading to soggy veggies and unevenly cooked chicken.
• What are some other easy meals I can make on a sheet pan? Sheet pans are a busy cook’s best friend! You can make everything from roasted salmon and asparagus to sausage with potatoes and peppers. It’s a fantastic method for so many quick dinner ideas.
• Is this one of those healthy dinner recipes? Absolutely! It’s packed with lean protein and colorful vegetables, and you control the amount of oil and salt. It’s a wonderfully balanced and easy healthy dinner.
• My family is picky. Can I keep the spices separate? Sure! Toss the chicken in the full spice mix for flavor, and you can roast some of the peppers and onions plain on one side of the pan for those who prefer simpler flavors.