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Sheet Pan Fajitas with Chicken, Peppers & Onions

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Sheet Pan Fajitas with Chicken, Peppers & Onions

The Easiest, Tastiest Fajitas You’ll Ever Make

As a mom of four, I know the struggle of getting a delicious, wholesome meal on the table night after night. Between work, after-school activities, and dealing with picky eaters, the last thing I want to do is stand over a hot stove for hours. That’s why these Sheet Pan Fajitas with Chicken, Peppers & Onions have become a staple in our household – they’re easy, customizable, and packed with flavor.

Home Cooking Rocks is all about making mealtime a breeze, and this one-pan wonder is the perfect example. No more standing over a sizzling griddle, no more endless dishes to clean up – just toss everything on a sheet pan, pop it in the oven, and voila! Dinner is served.

The Secret Weapon: Sheet Pan Magic

I’ll let you in on a little secret – sheet pan meals are the key to my sanity. There’s just something so satisfying about throwing all your ingredients onto a single pan, popping it in the oven, and walking away. No fussing with multiple pots and pans, no constant stirring and monitoring. Just pure, blissful hands-off cooking.

And these Sheet Pan Fajitas take that concept to the next level. The chicken, peppers, and onions all roast together, filling your kitchen with the most mouthwatering Tex-Mex aromas. As they bake, the edges get deliciously caramelized, giving you that same chargrilled flavor you’d get from a restaurant fajita skillet – without the hassle.

Customize to Your Heart’s Content

One of the best things about this recipe is how endlessly customizable it is. Don’t like chicken? Sub in steak or shrimp. Hate bell peppers? Use mushrooms or zucchini instead. The options are endless, so you can tailor it to please even the pickiest eaters in your family.

I like to keep my toppings simple – a squeeze of fresh lime juice, a sprinkle of cilantro, and a dollop of cool, creamy sour cream. But the beauty of fajitas is that you can really go to town with the fixings. Salsa, guacamole, shredded cheese, diced tomatoes – the possibilities are endless. Just set out a whole spread and let everyone build their perfect fajita.

Meal Prep Magic

Another reason I love these Sheet Pan Fajitas? They’re a meal prep dream come true. You can chop all the veggies and slice the chicken ahead of time, stash them in the fridge, and then just toss everything together on the pan when you’re ready to cook.

And if you really want to get a head start, you can even make the fajita seasoning in advance and store it in an airtight container. That way, when the dinner hour rolls around, all you have to do is sprinkle it over the ingredients and you’re good to go.

The Ultimate Crowd-Pleaser

These Sheet Pan Fajitas have become a staple in our house, and for good reason. Not only are they insanely delicious, but they’re a total hit with the whole family. Even my pickiest eater (you know the one) cleans her plate every time.

And the best part? They’re just as perfect for a casual weeknight dinner as they are for hosting a crowd. Toss everything on a big ol’ sheet pan, set out a toppings bar, and let everyone dive in. It’s the ultimate crowd-pleasing, hands-off meal that’s sure to have everyone singing your praises.

So what are you waiting for? Grab a sheet pan and get ready to make the easiest, tastiest fajitas of your life. Your taste buds (and your sanity) will thank you.


For the Marinade:
– 3 tablespoons extra virgin olive oil
– 1/4 cup freshly squeezed lime juice (from 1-2 limes)
– 1/4 cup freshly squeezed orange juice (from 1 small orange)
– 2 tablespoons pickling juice from a jar of pickled jalapeños (optional)
– 1 tablespoon chili powder
– 2 teaspoons dried oregano
– 1 teaspoon ground cumin
– 3/4 teaspoon kosher salt

For the Fajitas:
– 2 boneless, skinless chicken breasts (about 1 1/4 lbs), cut into 1-inch strips
– 1 large red or yellow onion, sliced into 1/4-inch thick strips
– 2 large bell peppers (red, yellow, or a mix), sliced into 1/4-inch thick strips
– 8-12 corn or flour tortillas
– Lime wedges, for serving
– Chopped cilantro, for serving
– Sliced avocado, for serving
– Cooked rice and/or beans, for serving (optional)


  1. Preheat your oven to 400°F and lightly oil a large rimmed baking sheet.

  2. In a medium bowl, whisk together the lime juice, orange juice, pickling juice (if using), chili powder, oregano, cumin, and salt. Whisk in the 3 tablespoons of olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

  3. Add the chicken strips to the bowl with the remaining marinade and toss to coat. Set aside to marinate while you prepare the veggies.

  4. On the prepared baking sheet, arrange the sliced onions and bell peppers. Drizzle the reserved half of the marinade over the veggies and toss to coat.

  5. Roast the vegetables for about 15 minutes, or until they start to soften.

  6. Add the marinated chicken strips to the baking sheet, distributing them evenly among the veggies. Drizzle any excess marinade from the chicken over the top.

  7. Bake for another 15 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F).

  8. Turn on the broiler and broil the fajita mixture for 2-3 minutes, until the edges of the chicken and veggies start to char slightly.

  9. Meanwhile, warm the tortillas. You can do this by heating a dry skillet over medium heat and quickly warming each tortilla for 20-30 seconds per side. Or, wrap them in a damp paper towel and microwave for 30 seconds.

  10. Transfer the hot fajita mixture to a platter and serve immediately with the warm tortillas, lime wedges, cilantro, avocado, and any other desired toppings.

Enjoy your delicious, hassle-free Sheet Pan Fajitas! Let me know if you have any other questions – I’m always happy to help. Cheers to easy, flavor-packed meals that bring the whole family together. Home Cooking Rocks!


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