Sometimes we need simple yet delicious dishes that are a breeze to make but taste just as good as your favorite restaurant version. I make these sheet pan oven fajitas when I’m short on time and really want to eat out, but my wallet and nutrition goals remind me to cook at home. Ready in well under 30 minutes, they’re perfect for crazy weeknights, are just as delicious as they are nutritious, and make fantastic leftovers.
My goal this year is to eat out less often. The cost of food at restaurants seems to have skyrocketed, while portions and quality has gone down. Of course that’s not everywhere, but all too often I do order takeout and am left bummed out, because I could have easily just made the food at home.
These sheet pan chicken fajitas baked in the oven are one of those dishes you will not be disappointed just making at home. With a couple of simple tips, you’ll get tender, flavorful and juicy chicken fajitas in just a few minutes at a fraction of the cost.
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Ingredients for Oven fajitas
- 2 pounds chicken tenderloins, not chicken breasts! Chicken tenders cook quicker and more evenly than breasts, and tend to remain more juicy than cutting up breasts into smaller pieces. Most grocery stores sell fresh chicken tenders, or I like to buy them frozen in bulk from Costco.
- ½ red or yellow onion, thinly sliced. Feel free to adjust quantity based on how much you love or hate onions though!
- 1-2 bell peppers, seeded and thinly sliced. Depending on the size of your bell pepper, you will need to use 1 large or 2 smaller to yield about 1.5-2 cups.
- Homemade fajita seasoning blend which is a mix of chili powder, garlic powder, paprika, cumin and salt. You can also feel free to use a store bought fajita or taco seasoning blend.
- 2 tablespoons of olive oil.
- Greek yogurt or light sour cream and lime juice to make a spicy drizzle sauce.
How to make sheet pan chicken fajitas in the oven
Prep the chicken and veggies
Begin by preheating the oven to 425 and line a ½ sheet baking pan with aluminum foil. Add the baking sheet to the oven while it preheats so that the pan can heat up as well. In a small bowl combined the spices to make the fajita spice blend. Then, in a large bowl, add the chicken tenders and veggies along with 2 tablespoons of oil and the fajita seasoning blend, reserving 1 teaspoon for the drizzle sauce, and mix till well combined and seasoning blend is coated all over the chicken and veggies.
Prep Fajitas
When the oven is preheated and chicken and veggies are prepped, carefully remove the sheet pan from the oven. Add the chicken and veggie mix to the sheet pan and spread out in an even layer.
Bake
Bake the sheet pan fajitas for about 15-17 minutes, until internal temperature reaches 160 degrees Fahrenheit. Remove from the oven and allow to rest for 5 minutes before serving.
Make a Quick Fajita Drizzle Sauce
While the fajitas are baking, you can quickly make a slightly spicy drizzle sauce by combining ⅓ cup Greek yogurt or low-fat sour cream along with the reserved 1 teaspoon fajita spice blend, 1 tablespoon lime juice and about 1-2 teaspoons of water. Mix till well combined and adjust thickness and taste by adding more water and/or lime juice. Dollop or drizzle on fajitas along with avocado and fresh cilantro.
How long to cook chicken fajitas in the oven?
Assuming you are using chicken tenders of equal size (about 1.5-2 ounces), the sheet pan chicken fajitas should take about 13-15 minutes to cook. The internal temperature should reach 160-165 degrees f, and the veggies should be fork tender.
Topping Ideas
Toppings for fajitas are plentiful, and while some purists would say to keep it simple with just a bit of shredded cheese and cilantro, I love to load up. Here are some of my recommended faves.
- Guacamole or fresh avocado slices.
- Lettuce, cilantro, green onions, radish or cabbage for some fresh herbal flavors or crunch.
- Cheese variations depending on what you’re in the mood for; either shredded shredded and Monterey jack, or crumbled queso fresco or cotija.
- Some type of salsa; either pico de gallo, salsa roja or salsa verde, and even pickled jalapenos and/or pickled red onions.
Oven Chicken Fajitas Variations
The easiest variation to make to chicken fajitas is to swap out the protein. So Shrimp fajitas with the same seasoning, cooked for about 8-10 minutes. Steak fajitas using flank or skirt steak and cooked 12-15 minutes. Or portobello mushrooms or extra veggies for a plant-forward version.
You can also add more veggies to the fajita blend including sliced zucchini, black beans or corn.
How to Serve Sheet Pan Chicken Fajitas
Serve alongside warmed corn or flour tortillas, and include plenty of garnishes and toppings. We always serve with guacamole, the fajita drizzle sauce, cheese and fresh cilantro.
For those wanting to keep it more low carb, they can serve fajitas in a bowl over a bed of lettuce, fresh sliced tomatoes and perhaps some black beans.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To eat leftovers, reheat fajitas in the oven in a baking dish or tray, at 350 degrees for about 5-10 minutes. Or reheat in the microwave for about 1 minute.
Leftovers heat up and serve really well and make for great meal prep. Simply add to a bowl along with veggies and beans, or serve with warmed tortillas.
More easy sheet pan recipes
- Hummus Chicken and Vegetables
- Teriyaki Salmon Bowls
- Chicken Thighs with Veggies
- Sausage and Seafood Bake
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Sheet Pan Fajitas Recipe
Equipment
Ingredients
- 2 lbs Chicken tenderloins
- 2 tablespoon Olive oil
- ½ medium Red or yellow onion thinly sliced
- 2 medium Bell peppers thinly sliced
- 1 teaspoon Chili powder
- 1.5 teaspoon Cumin
- ½ teaspoon Garlic powder
- ½ teaspoon Paprika
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
For fajita drizzle sauce
- ⅓ cup Greek yogurt or low-fat sour cream
- 1 tablespoon Lime juice
- 2 teaspoon Water
- 1 teaspoon Fajita spice blend
Instructions
- Begin by preheating the oven to 425 and line a ½ sheet baking pan with aluminum foil. Add the baking sheet to the oven while it preheats so that the pan can heat up as well.
- In a small bowl, combine all the spices for the fajita blend, and set aside 1 teaspoon for the drizzle sauce.1 teaspoon Chili powder, 1.5 teaspoon Cumin, ½ teaspoon Garlic powder, ½ teaspoon Paprika, ½ teaspoon Salt, ¼ teaspoon Black pepper
- In a large bowl, add the chicken tenders and veggies along with 2 tablespoons of oil and the fajita seasoning blend, and mix till well combined and seasoning blend is coated all over the chicken and veggies.2 lbs Chicken tenderloins, 2 tablespoon Olive oil, ½ medium Red or yellow onion, 2 medium Bell peppers
- When the oven is preheated and chicken and veggies are prepped, carefully remove the sheet pan from the oven. Add the chicken and veggie mix to the sheet pan and spread out in an even layer.
- Bake the sheet pan fajitas for about 13-15 minutes, until internal temperature reaches 160 degrees Fahrenheit. Remove from the oven and allow to rest for 5 minutes before serving.
- Serve fajitas on warmed corn or flour tortillas and garnish with your desired toppings.
To make drizzle sauce
- While the fajitas are baking, combine ⅓ cup Greek yogurt or low-fat sour cream along with the reserved 1 teaspoon fajita spice blend, 1 tablespoon lime juice and about 1-2 teaspoons of water. Mix till well combined and adjust thickness and taste by adding more water and/or lime juice. Dollop or drizzle on fajitas along with avocado and fresh cilantro.⅓ cup Greek yogurt, 1 tablespoon Lime juice, 2 teaspoon Water, 1 teaspoon Fajita spice blend
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