Seasoned chicken and veggies all bake together on one pan for this super simple sheet pan chicken fajitas recipe. Wrap them in your favorite tortillas, serve over rice, or go low carb and gluten-free by wrapping your fajitas in crispy lettuce.
It’s not much of a secret that I’m a huge fan of one-pan recipes, especially sheet pan dinners. They’re just so easy to throw together after a long day when you want a healthy and flavorful dinner but don’t feel like cooking.
I can’t believe it’s taken me this long to post my sheet pan chicken fajitas recipe! These low carb chicken fajitas are similar to my foil pack chicken fajitas, except they’re made in the oven so you can enjoy them year-round.
Fajitas are a great sheet pan meal because you can make so much more than you can in a skillet on the stove. That means leftovers for meal prep lunches! I also love the way the vegetables come out in the oven. They roast and caramelize, so they have tons of flavor.
The best fajita seasoning
You can always use store-bought fajita seasoning on these fajitas, but it’s so easy to make your own spice mix from ingredients that you probably already have. I love making my own so I can tinker with the flavors and create my own perfect blend.
If you ask me, the best fajita seasoning has:
- Chili powder
- Garlic powder
- Onion powder
For spicy fajitas, you can also add a pinch of cayenne pepper. Sometimes I add this and sometimes I don’t. It all depends on my mood.
If you want to prepare you fajitas the night before, you’ll also love this fajita marinade.
Traditionally, fajitas are served wrapped in flour tortillas. There are so many more options though, depending on what you feel like eating and your dietary preferences. Try using gluten-free corn tortillas, or go low carb by wrapping your fajitas in lettuce leaves or serving them like a burrito bowl over cauliflower rice.
For toppings, I like to set out a bunch of options buffet-style. That way, you can mix things up from fajita to fajita.
My usual go-to toppings are:
- Fresh pico de gallo
- Sour cream (or plain Greek yogurt)
- Avocado slices or guacamole
- Pickled jalapenos
- Fresh cilantro
- Hot sauce, like Cholula or Tapatio
Other protein options
I love the flavor of chicken with the roasted peppers and onions, but you can easily swap in sliced beef strips or even shrimp.
If you opt for shrimp, be sure to buy it uncooked; precooked shrimp will get tough if you reheat them too much.
- 2 pounds boneless skinless chicken breasts, thinly sliced
- 3 bell peppers thinly sliced
- 1 red onion thinly spiced
- 3 Tablespoons olive oil
- 1 Tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper or more to taste
- Lettuce or tortillas for wrapping
- Avocados salsa, sour cream, limes, cilantro, etc, for topping
- Heat your oven to 425F.
- Add the chicken, peppers, and onion to a sheet pan.
- Drizzle with oil and sprinkle with seasonings; mix well to combine. Spread into an even layer.
- Bake for 25-30 minutes or until chicken is cooked through and the vegetables are tender
- Top with your favorite toppings