My family likes these sheet pan chicken fajitas so much that we prefer them to restaurant fajitas. A friend shared the recipe with me, and I’ve made it many times for our family of five and for groups as large as 20. I adapted it from Half Baked Harvest’s Sheet Pan Poblano Chicken Fajitas, using chicken thighs, twice as many peppers, and my own seasoning.
Fajitas used to be my husband’s go-to order at Mexican restaurants, at $20 to $25 a person. Now he doesn’t care to go anymore. For about $32, the price of one to two restaurant plates, I made enough for eight people.
Jump to RecipeWhy These Sheet Pan Fajitas Work on a Busy Weeknight
- One pan does the cooking. Everything roasts together, and the spices go right on the pan.
- Everyone builds their own plate. Fajitas are easy to deconstruct, so picky eaters can pick what they like. For anyone with a food allergy, serve the toppings and sides in separate bowls, and keep in mind that everything on the pans cooks together. I usually add fruit on the side for my boys.
- Kids can help. The steps are simple enough for a kitchen helper, like warming the corn tortillas in a skillet.
- One batch makes two dinners. Prep takes about 20 minutes, a little longer than some weeknight meals, but you get delicious leftovers for a whole dinner or several lunches.
The Four Parts of an Anti-Inflammatory Dinner, on One Pan
I build most meals from four parts: protein, fiber-rich carbohydrates, healthy fats, and colorful fruits and vegetables. My printable anti-inflammatory food lists include a plate method page that shows how the four fit together. Here’s how this dinner covers each one.
Protein
Chicken thighs are the protein here, and I add black beans for plant protein when I have them. Higher-protein meals help you feel fuller.
Fiber-Rich Carbohydrates
Corn tortillas, a brown rice and quinoa blend, and black beans bring the fiber. Fiber helps you feel full and supports steadier blood sugar after a meal. Corn tortillas are made from masa, corn soaked in limewater and ground into a paste. Some bran rinses off in the soak, but the Whole Grains Council says masa is nutritionally very similar to whole-grain corn flour.
Healthy Fats
Olive oil goes right on the pans. Some fat in a meal helps your body absorb carotenoids, the plant pigments in the peppers, along with fat-soluble vitamins. Sometimes I add avocado on top too, when the avocados look good, and I remember to buy them.
Colorful Fruits and Vegetables
Red, yellow, and orange bell peppers, onion, salsa, lime, and cilantro fill the pan and the plate. Bell peppers are rich in carotenoids, the pigments that give them their color.
On the side, my boys usually pick berries, golden kiwi, apples, or grapes, and any fruit you have works.
Ingredients for This Chicken Fajita Recipe
- Chicken thighs. I use 2.5 pounds, split between two pans.
- Bell peppers and onion. Six peppers and one large onion. I use about twice as many vegetables as the original recipe calls for.
- Spices. Chili powder, cumin, paprika, garlic powder, salt, and pepper, with olive oil. No seasoning packet needed. I always use less salt than a recipe calls for, about 1/4 teaspoon for the whole batch. The other seasonings, lime and cilantro, add flavor.
- Lime juice and cilantro. Bottled lime juice works when you’re short on limes. I freeze leftover chopped cilantro for the next batch.
- For serving. Serve with corn tortillas, a brown rice and quinoa pouch, leaf lettuce, salsa, and shredded cheese, with tortilla chips on the side. You’ll use these again for leftovers as tacos, bowls, or nachos.
Swaps and Substitutions
- Poblanos. My favorite mix is the 3-pack of yellow, red, and orange bell peppers and 4 poblanos. Any type of bell pepper works when the store is out, as in these photos.
- Chicken breast. You can use breast instead of thighs. Breast cooks faster, so start checking it sooner so it doesn’t get tough.
- Black beans. A can of drained black beans stretches the meal and the budget.
How to Make Baked Chicken Fajitas on a Sheet Pan
The full amounts and steps are in the recipe card below.
- Slice everything. Cut the peppers and onion into strips, and cut the chicken thighs into strips. I cut the raw chicken after the vegetables, so I only need one cutting board. Wash your hands, the board, and the knife after handling the raw chicken.
- Season right on the pans. Put the peppers and onion on one half of each pan and the chicken on the other. Drizzle the olive oil over the top, sprinkle on the spices, and stir everything around. I skip the mixing bowl, which means one less dish and less contact between the raw chicken and other things.
- Roast at 425°F. Bake for about 25 minutes (20 to 35, depending on your oven), until the chicken reaches 165°F and the peppers start to char at the edges. I pick two pans that fit side by side on one rack. If yours don’t, stagger them and swap racks halfway through.
- Finish with lime and cilantro. Drizzle a few tablespoons of lime juice over the top, then sprinkle with cilantro.
Three Ways to Serve Them: Tacos, Bowls or Salad
- Tacos. Fill warm corn tortillas with the chicken and peppers, then add fresh salsa, cheese, and cilantro. In the photos, I also added a drizzle of Siete Creamy Jalapeño Botana Sauce (optional).
- Bowls. Spoon everything over the brown rice and quinoa blend with leaf lettuce.
- Salad. Pile the chicken and peppers over lettuce and top with salsa.
What These Fajitas Cost
Here’s what I paid for this batch, which fed eight people.
| Item | Cost |
| 6 bell peppers | $7.98 |
| 1 large onion | $0.65 |
| 2.5 pounds of chicken thighs | $16.50 |
| Seasonings and olive oil | $1.00 |
| Corn tortillas | $0.83 |
| Brown rice and quinoa pouch | $2.00 |
| Salsa | $1.17 |
| Tortilla chips | $1.00 |
| Lettuce | $0.75 |
| Cheese | $0.50 |
| Total | $32.38, about $4.05 per person |
Many of these were organic brands, and the lettuce and rice pouch were convenience buys, so you could spend less at a store like Aldi. One pack of chicken was free that week (store coupon), which brought my total to about $25. For more ways to keep costs down, see my guide to an anti-inflammatory diet on a budget.
What to Do With the Leftovers
One batch covers at least two dinners for my family. The leftovers become bowls, a salad, more tacos, or nachos. My favorite is a bowl of chicken and peppers over leaf lettuce and the brown rice and quinoa blend, like the bowl in these photos.
- Fridge. Leftovers keep 3 to 4 days in the fridge.
- Freezer. Cooked chicken keeps 2 to 6 months in the freezer.
- Reheating. Reheat leftovers to 165°F.
These fajitas are also a Day 2 dinner in my 7-day anti-inflammatory meal plan, which has more leftover ideas.
Frequently Asked Questions
Are Chicken Fajitas Healthy?
Chicken fajitas can be a balanced dinner. This version has protein from chicken thighs, fiber from corn tortillas and a brown rice and quinoa blend, healthy fat from olive oil, and plenty of colorful peppers.
Should I Use Corn or Flour Tortillas?
I use the smaller 4-inch corn tortillas. Corn tortillas technically have more fiber than flour tortillas: USDA lists 5.2 grams per 100 grams for corn and 3.3 grams for flour, but that’s the equivalent of eating 7 or 8 smaller corn tortillas, so it’s not a huge increase. We usually keep corn tortillas to serve people with wheat sensitivities or allergies. If you’re cooking for someone with a wheat allergy, check the package to make sure the tortillas are made without wheat.
Can I Make Fajitas Without Bell Peppers?
Yes. Poblanos and onion work well on their own. Those are the only vegetables I’ve used for these fajitas. I personally only get heartburn from green bell peppers; the rest settle fine with me.
Can I Make Sheet Pan Fajitas Ahead?
Yes. I prepare everything in the pans in the morning, cover them, and keep them in the fridge, then bake them when it’s time for dinner or when I’m hosting. They hold up well all day, and you can even prep them the night before, since raw chicken pieces keep 1 to 2 days in the fridge. Count from the day you bought the chicken. The pans usually don’t need extra time in the oven when they come straight from the fridge, but make sure the chicken reaches 165°F before serving.
Sheet Pan Chicken Fajitas
Equipment
- 2 sheet pans
Ingredients
- 2.5 pounds boneless chicken thighs
- 6 peppers, sliced bell pepper or poblano
- 1 large onion, sliced
- 5 tbsp olive oil
- 1 2/3 tsp ground cumin
- 1 2/3 tsp paprika (regular, not smoked)
- 2 tsp garlic powder
- 1/4 tsp salt
- black pepper (to taste)
- 2-3 tbsp lime juice fresh or bottled
- 1/4 cup chopped cilantro
To Serve
- 10 to 15 small (4-inch) corn tortillas, warmed
- 1 pounch (8.8oz) 90-second quinoa and brown rice
- leaf lettuce
- salsa
- shredded cheese
- tortilla chips
- avocado
- Siete Creamy Jalapeño Botana Sauce
Instructions
- Heat the oven to 425°F.
- Slice the bell peppers and onion into strips, then cut the chicken thighs into strips. Wash your hands, cutting board and knife after handling the raw chicken.
- Divide everything between two sheet pans, with the peppers and onion on one half of each pan and the chicken on the other half.
- Drizzle the olive oil over both pans and sprinkle the chili powder, cumin, paprika, garlic powder, salt, and pepper over the chicken and vegetables. Stir everything around on the pans to coat.
- Bake for about 25 minutes (20 to 35, depending on your oven), until the chicken reaches 165°F and the peppers start to char at the edges. If your pans don't fit on one rack, stagger them and swap racks halfway through.
- While the pans bake, heat the rice pouch and warm the corn tortillas in a skillet.
- Drizzle a few tablespoons of lime juice over the top and sprinkle with cilantro.
- Serve as tacos or as bowls over the rice with leaf lettuce, with salsa, cheese and chips on the side.
Notes
- Adapted from Half Baked Harvest.
- Make ahead: Set up the pans, cover them and refrigerate for up to a day, then bake when you’re ready.
- Lime: Bottled lime juice works when you’re short on limes.
- Cilantro: Freeze leftover chopped cilantro for the next batch.
- Black beans: Rinse and drain a can and warm on the stove for a fiber-filled side or topping.
- Leftovers: Keep 3 to 4 days in the fridge. Reheat to 165°F.
Nutrition
More Anti-Inflammatory Dinners
- 12 Easy Anti-Inflammatory Dinner Recipes. More weeknight dinners my family eats, including sheet-pan salmon and a chicken-and-chickpea curry.
- Anti-Inflammatory Recipes. My full collection, from breakfast to snacks.
- How to Start an Anti-Inflammatory Diet. The four-part formula behind every meal here.