Sheet Pan Chicken Fajitas

These easy sheet pan chicken fajitas are your new favorite weeknight dinner. One pan, full of flavor, and 30 minutes and dinner is done!

Meet your new favorite weeknight dinner recipe.

Can we just take a minute to appreciate the beauty and simplicity of the sheet pan meal? I mean, seriously. You put everything on a single pan, bake it, and then you're done.

No separate meat pan, no pre-cooking of veggies...it's the answer to every busy, time-constrained, home cook's dreams.

How to make sheet pan chicken fajitas

Put it all on a sheet pan. Bake it. You're done.

Just kidding. I wouldn't leave you hanging like that! But really, these sheet pan chicken fajitas are so dang easy. I'm a sucker for a simple meal and this is about as simple as it gets.

First, mix together all your seasoning spices and set aside. Your hands are going to get messy, so we want to do this part first!

Next, cut your chicken, peppers, and onions into similar sized strips. Now it's time to dive in!

Put your chicken, peppers, and onions on a sheet pan (this one is my favorite!). Add the garlic and the oil and toss with your hands until everything is good and coated.

Sprinkle the pre-mixed seasoning mixture over the sheet pan mixture, and toss again, distributing the spices evenly over everything.

Bake it and serve it - it's even pretty enough to serve straight from the pan if you feel like it!

What to serve it with

I'll be honest, I ate this all by itself. I topped it with some chopped cilantro, avocado, salsa, and a squeeze of lime, and it was...perfect.

That being said, you could take these sheet pan chicken fajitas any number of ways. Here are some ideas:

• You could serve them with flour or corn tortillas if you're not paleo or grain free.
• You could serve on top of regular rice, or cauliflower rice for paleo/Whole30.
• You could top with Cumin-Lime Avocado Dip or Damned Delicious Paleo Guacamole.
• You could serve on top of a bed of greens for a fajita salad. Use salsa and avocado as your "dressing!"

Chicken breasts vs. chicken thighs

I use both chicken breasts and chicken thighs, depending on the recipe I'm making. Chicken thighs are actually a little bit more flavorful, which is why I chose them for this meal.

They also don't dry out as easily as a chicken breast does - they have a bit more fat on them. Chicken breasts are the leanest cut of meat from a chicken, and tend to dry out during high temperature cooking like this.

If you prefer to use chicken breasts, you can. Just make sure your strips are not too thick, and they reach an internal temperature of 165° when done cooking. And be forewarned that they may be a bit drier.

Using meat other than chicken

You can very easily swap the chicken here for some beef, shrimp, or something else. This will likely adjust your cooking time and possibly temperature just a bit. I haven't experimented with it yet, but I would suspect cooking times for both would need to be adjusted for amount of doneness.

Beef is more of a personal preference - depending on how much you like it cooked. Shrimp will likely need less cooking time, and would probably be overdone after 20 minutes, so I would try adjusting down.

If you try either, let me know how it goes in the comments, and I'll be sure to update here if I do!

Love sheet pan meals? Check out my Sheet Pan Sausage and Peppers, Sheet Pan Orange Chicken, or my Fall Flavors Sheet Pan Meal (-and don't worry about the name, it's delicious enough that you'll want to make it year round!)

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